Harrisburg may be a city that is bankrupt but it sure has a lot to offer us lately. Jim and I ran some of the Capital 10-Mile race course before doing a little letterboxing, grabbing a bite at Appalachian Brewing Company and heading off to the best part of the day. Susie of the Green Street Vegetarian Club taught a great class yesterday. She and Marshall opened their home to a group of us interested in vegan baking.
Jim learned the finer points of veganizing a great recipe yesterday and is sharing with me all of the finer points how Susie got the textures and flavors just so. We are going to go ahead and get some of that Ener G egg replacer because if it worked well in this recipe, maybe we can transform other. Not that either of us think that we could ever be master bakers like Susie. It takes a generous heart, patient touch and intrinsic knowledge that I don’t think can be taught.
Lemon Yogurt Cake
1 1/2 C all-purpose baking flour
2 tsp. baking powder
1 1/3 C sugar, divided
1/3 canola oil
1 C plain soy yogurt (or vegan sour cream for a more dense texture)
2 Tbs. Ener G egg replacer mixed with 1/2 C water
1 Tbs micro-planed lemon zest
1/2 vanilla extract
1/3 C lemon juice
• Pre-heat oven to 350° F
• Grease and flour a 8 1/2 x 4 1/4 x 2 1/2″ loaf pan
• In a small bowl, mix together the flour, baking powder and salt.
• In a medium bowl, mix together the oil and 1 C of the sugar. Add the soy yogurt, egg replacer, lemon zest and vanilla. Mix thoroughly.
• Add the dry ingredients to the wet ones and stir into a batter.
• Pour batter into the prepared loaf pan and bake for 50 – 60 minutes or until a cake tester placed in the center of the loaf comes out clean. (Susie added a step about 15 minutes into baking to make a lovely loaf texture on top by gently slicing the surface with a sharp, clean knife. Be careful it doesn’t drag the surface or cut too deeply.)
• While the cake is baking, heat the lemon juice and 1/3 C sugar in a small saucepan until the sugar dissolves and mixture is clear. Set aside.
• When cake s done, pour the lemon syrup over the warm cake while in the pan and allow it to soak in for 15 – 20 minutes. (You can poke holes into the cake so the syrup can see in.) Allow cake to cool completely.
1 C confectioners sugar
2 Tbs lemon juice