Here comes a fresh lemon cake for you. I served it to my co-workers who all enjoyed it!
2 cups unbleached, all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
Zest of two lemons, minced
6 tsp Ener-G Egg Replacer (equivalent of four eggs)
1/4 cup water
1/3 cup fresh lemon juice
3/4 cup maple syrup
1/2 cup canola oil
1/2 cup nondairy milk
1 TBS lemon extract
1 1/2 tsp vanilla extract
Preheat the oven to 350F (180C). Lightly oil a Bundt pan.
Into a large bowl, mix the flour, baking powder, baking soda, salt and lemon zest until well-combined.
In a food processor or in a bowl using an electric mixer, combine the egg replacement powder and water and blend well for about 2 minutes. Add the lemon juice, maple syrup, canola oil, milk, lemon and vanilla extracts, and blend again for another minute.
Pour the wet ingredients into the dry ingredients and whisk until combined. Pour the batter into the prepared pan and bake for 35 to 45 minutes, or until the cake is golden brown and pulls away form the edges of the pan. Let cool completely before unmolding. Decorate with the powdered sugar mix.
Recipe from Colleen Patrick-Goudreau