Glazed Lemon Cake
One 8-inch Square Cake
2 c. all-purpose flour (unbleached)
2 tsp. Rumford Baking Powder
1/8 tsp. salt
3/4 c. unsweetened applesauce
3/4 c. sugar
1 large egg
2 large egg whites
2 tbsp. canola oil
Grated zest of 2 lemons or 1/4 tsp. pure lemon oil
1 tsp. vanilla extract
2 tbsp. poppy seeds (optional)
1 c. confectioner's sugar
Grated zest of 1 lemon (orange) or 1/4 tsp. pure lemon oil or orange.
2 to 3 tbsp. of freshly squeezed lemon juice (or orange juice).
Position a rack in the center of the oven and preheat to 350 degrees F. Lightly spray an 8-inch square baking pan with oil.
Cake Preparation: In a medium bowl; whisk the flour, Rumford Baking Powder, and salt until well combined; set aside. In another medium bowl using a handheld electric mixer set at high speed; beat the applesauce, sugar, egg, egg whites, oil, lemon zest, and vanilla until frothy, about 2 minutes.
Make a well in the center of the dry ingredients and pour in the applesauce mixture. Using a spoon, stir just until combined. Do not over mix. Using a gentle touch spread the batter into the prepared pan.
Bake until the top of the cake springs back when pressed gently in the center and the edges are lightly browned, 30 to 35 minutes. Do not over bake. Cool in the pan on a wire cake rack for 15 minutes. Unmold onto the rack, turn right side up, and cool completely. When cool, glaze the cake with the lemon glaze, letting it drip down the sides. Let stand until the glaze sets.
Lemon Glaze Preparation: Place the confectioner's sugar and zest in a medium bowl. Stir in enough of the lemon juice to make a smooth glaze. The consistency should be a little thicker than heavy cream. Use immediately.
This recipe bakes with applesauce instead of large amounts of oil or butter. This cake is low in fat and cholesterol, but high in lemon flavor. What a wonderful moist texture this recipe delivers. It's a refreshingly easy cake to make and makes a perfect brunch treat that goes well with hot tea or coffee.