This is Improv Challenge number 2 for me. Thanks so much to Kristen for hosting us all here.
The ingredients this month were lemon and sour cream.
I could not have been happier with these two because as soon as I heard them I knew I wanted to make cake.
Not just any ordinary cake but vegan lemon cake with sour cream icing (yes they do make vegan sour cream).
This is just a simple, single layer, cake with mild lemon flavor. Perfect with a cup of hot tea, or coffee.
1 lemon (juice and rind)
1 1/2 C all purpose flour
1 C sugar
1 tsp baking soda
6 Tbsp vegetable oil
1 tsp vinegar
1 tsp vanilla
In bowl place your flour, sugar, and baking soda. Then mix together.
In a measuring cup put the grated rind of your lemon, juice of the lemon, and then fill the measuring cup up with water to reach the 1 C mark.
Pour into dry ingredients and then add your oil, vinegar, and vanilla.
Mix thoroughly and place in an ungreased cake pan (I used a spring form pan, but you could also use an 8" square).
Bake for 20-25 minutes at 350 degrees.
If you double the recipe you could make a layer cake.
Sour Cream Icing:
4 Tbsp Earth Balance (softened)
1/2 C vegan sour cream
1/2 tsp vanilla
1/2 tsp lemon juice
1/4 tsp salt
2 3/4 - 3 C powdered sugar
Mix all of the ingredients and then ice the cooled cake.
You should start out with about 2 3/4 C sugar but if you want it thicker just add a little more. I ended up using about 3 cups because I wanted a thicker consistency.
The end result was delicious and approved by 3 out of 3 children.
The cake is incredibly moist and could stand on its own as a quick bread, but the icing just adds a little yum factor.
Here have a slice!
Be sure to check out the other tasty creations my fellow bloggers have put together with lemon and sour cream.
I hope you have a wonderful Thursday.