Eggless lemon cake with lemon whipped cream frosting is my take on an authentic lemon cake recipe which is perfect dessert for all lemon lovers out there. This cake is a fully loaded with lemon flavors not only in the inside the cake but also in the frosting. So it is double loaded lemon cake. This cake has no egg in it but the apple sauce and buttermilk together are doing their job to make this cake soft and plump. Addition of lemon zest and juice makes this cake a lemon cake and the lemon whipped cream which has lemon syrup and lemon zest in it makes the frosting extra lemony and special.
Eggless Lemon Cake with Lemon Whipped Cream Frosting
Course: DessertCuisine: AmericanDifficulty: Medium8
servings20
minutes40
minutes2
hoursA flavorful eggless lemon cake recipe with sweet and tangy lemon whipped cream frosting on top.
Ingredients
1 1/2 of flour
1 1/4 tsp of Baking powder
1/2 tsp of Baking soda
2 pinch of salt
1/2 cup of oil
1 cup of sugar
1/2 cup of apple sauce
Zest and juice of 2 big lemons
1/2 cup of buttermilk
Ingredients for lemon whipped cream :-
1 cup whipping cream
2 tablespoons powdered sugar
1 tablespoon grated lemon rind
1 tablespoon fresh lemon syrup
- For Lemon Syrup :-
1/4 cup of sugar
2 Tbsp of water
1 Tbsp of lemon juice
2 tsp of lemon zest
Directions
- Preheat oven to 375 degree F and grease and flour cake pan.
- Mix flour, salt, baking soda and powder in bowl.
- In separate bowl beat oil with sugar then add lemon juice, apple sauce, buttermilk and zest.
- Blend dry ingredients into wet mixture little by little till well incorporated.
- Pour batter into prepared pan and bake for 20 min then lower temp. to 350 and keep again for 20-25 mins, until a toothpick inserted into center of the cake comes out clean.
- Take out the cake and let it cool down completely before frosting.
- For lemon syrup, heat water, lemon juice, zest and sugar to a boil until the sugar melts over low heat. Switch off the heat and let it cool completely before adding it ito the frosting.
- For frosting, beat cream and sugar in a chilled bowl (Just place bowl and wire whisk in a freezer for 10 mins) with electric mixer in a medium speed until stiff peaks form.
- Then fold in rind and lemon syrup slowly.
- Spread frosting all over the cake and decorate it with crushed lemon candy. Refrigerate it, if you are not serving it immediately.
Notes
- For extra flavor, make two 2 cakes and spread lemon pudding in between the cakes and then frost it with whipping cream.
