This recipe was altered from a secret “Starbucks Lemon Cake” that my friend Sara got her hands on. Of course it’s full of butter, eggs and oil. I have cut back and out for a winning yet healthier version. Enjoy!
1 cup whole wheat pastry flour
1/2 cup white flour
1 tsp. baking powder
1 tsp baking soda
1/2 tsp. salt
4 1/2 tsp. egg replacer powder
1 cup organic cane juice crystals
2 Tbls. earth balance or butter; softened
1 tsp. vanilla
1 tsp. poppy seeds (optional)
2 tsp. lemon zest
1/3 cup fresh lemon juice
1/4 cup grape seed oil
1/4 cup applesauce (one little snack pack will be more than enough)
1 cup powdered sugar plus 1 Tbls.
2 Tbls. fresh lemon juice
1 tsp. lemon zest
Combine flour, baking soda, baking powder and salt in a bowl. Use a mixer to blend egg replacer powder with 6 Tbls. warm water. Blend well. Continue to mix/blend in sugar, butter, vanilla, lemon zest, lemon juice and poppyseed if using.
Slowly add in the flour, mix well at medium speed. Add the oil and applesauce and blend/mix at low to higher speed until well incorporated. Pour batter into a greased cake pan. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of cake comes out clean. When the loaf is cool remove from pan if desired for a prettier presentation. Make the icing by combining all the icing ingredients in an electric mixer small bowl on low speed. Let the icing set up before slicing.
These bars were pretty simple to make and what an amazing go-to sweet that freezes beautifully. Excellent “freezer stash”! I am so grateful for Enjoy Life mini dark chocolate chips, almonds, medjool dates and a touch of spice! Life is good.
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