Petite Lemon Cake (Eggless)
A bright and summery eggless cake recipe that tastes delicious with coffee or tea. The sparkly lemon flavor adds a nice tang to the cake, a perfect treat for non-chocoholics. I made these into individual petite cakes but it can also be made into a birthday cake.
I used sweetened condensed milk to substitute the eggs. The critical thing about baking a cake without eggs is if its going to rise properly or not? I have to say though- as per my experience when you bake without eggs there is a slight difference in the texture of the cake. Eggless cakes are relatively less spongier than the ones with eggs but are extremely soft and taste equally delicious.
I made the frosting for the cake with mascarpone cheese and whipping cream with lots of lemon zest and Agave nectar. I love the honey-ish flavor of Agave nectar, I actually use it to sweeten my tea every morning.
The frosting curdles a little when you add the lemon juice to it and gets a little tricky to handle. You can skip putting lemon juice in the frosting and just put lemon zest. It will make your cream mixture less tangier but it will be easier to spread. I dont mind the curdling because I really like the tanginess in the frosting- the lemon juice makes it taste very fresh.
I used caramelized lemon ringlets to garnish the cakes. I really like the unfinished and unsmooth look of these cakes. Another great garnishing idea for this is to use slivered candied almonds to coat the sides or whichever way you like- Yumm!
Makes 5 medium size petite cakes
Baking Time 35 min
Frosting and garnishing 15 min
Things you will need:
1 1/2 cup all purpose flour
1/2 cup or 1 stick butter (melted)
1 can sweetened condensed milk
1/2 cup room temperature water
2 tsp baking powder
1 tsp baking soda
2 tsp vanilla extract
rind of 1 lemon
juice of 1 lemon
1/4 cup mascarpone cheese
3 tbs Agave nectar
1/2 cup sweetened whipped cream (cool whip)
rind of 1 lemon
2 tbs lemon juice
Pre-heat the oven at 325 F. In a big mixing bowl sieve the flour, baking powder and baking soda together. In another bowl, combine all the wet ingredients- sweetened condensed milk, water and melted butter, mix well till blended properly. Fold the flour mixture by sprinkling a little at a time into the wet mixture till combined properly and forms a regular cake batter like consistency. Add lemon zest, lemon juice and vanilla extract to the batter. Pour into a 9″ round non-stick baking pan and bake for approx 35 min or till a skewer comes out clean upon inserting in the middle of the cake. You don’t need to add any sugar in this cake since the condensed milk we used is sweet enough. Once the cake is cooked take out of the oven and cool on a rack. Using a biscuit cutter cut individual round shapes- you should be able to get around 5 medium sized rounds.
Mix Agave nectar with mascarpone cheese and form a lump free mixture. Fold in the whipped cream and mix till incorporated well. Add the lemon juice and the zest and mix lightly.
In pan sprinkle some sugar, place few lemon ringlets and cook till it turns golden on both side (on medium heat).
Cover the cake with cream on all sides and garnish with a caramelized lemon ringlet. Enjoy this bright lemony cake with you choice of beverage!