When I was young, my grandma Johnston always baked a lemon chiffon cake every year for my birthday. She would cover it with lemon buttercream and write “Happy Birthday, Alison” in red frosting. Now that she is gone, it is one of the precious memories I hold on to. I created this lemon cake recipe in honour of her.
Whenever I feel nostalgic, I always turn to familiar recipes that remind of me of the past. Baking is something I always associate with my grandma; I have many memories of spending time in her kitchen, pulling out old recipes, and selecting the perfect cookie, cake, or bread to create. While waiting for our confection to bake, we’d play cards; Concentration was our favourite game. When I think back to my grandma, her ability to create amazing dishes that were always prepared with such love, will be something I always cherish.
Grady’s egg allergy prevents me from using my grandma’s lemon chiffon cake recipe. With my birthday less than a month away, I felt it was the perfect time to create a lemon cake recipe. This lemon cake is full of natural lemon flavour and has a light, moist texture that compliments the lemon perfectly! You can frost this cake with the lemon buttercream that accompanies this recipe, or this vanilla buttercream. I guarantee you’ll have a cake that will quickly become a favourite!
Tips and Tricks:
- If you don’t have an egg allergy in your house, you can replace the 3/4 cup tofu with 3 eggs.
- Feel free to use blueberries, raspberries, or any other fruit that compliments lemon, as a filling.
- If you’d prefer to create a 6″ cake, this recipe yields three 6″ cake pans.
- To create a vegan cake, replace the milk with coconut milk, and butter with Earth Balance buttery sticks.
This eggless lemon cake is the perfect blend of light, moist texture, and the perfect lemon flavour!
- 3/4 cup butter or margarine room temperature
- 1 1/2 cup sugar
- 3/4 cup soft tofu
- 1 tbsp baking powder
- 2 tbsp fresh lemon juice
- 1 tbsp lemon rind
- 1/2 tsp salt
- 3 cups all-purpose flour
- 1 1/4 cup milk
- 2 1/4 cup butter or margarine room temperature
- 8 cups icing sugar
- 1 tbsp lemon rind (or to taste)
- 4 tbsp milk (add more if you need a thinner buttercream)
- 1/4 cup fresh lemon juice
Preheat oven to 325 F.
In the bowl of your stand mixer, or a large mixing bowl, cream the margarine, sugar and tofu until smooth.
Add the baking powder, lemon juice, lemon rind, and salt. Blend on low speed until combined.
Add 1 1/2 cups of flour. Blend on low until just combined.
Pour in the milk and blend on low until combined.
Add the remaining flour and blend on low until combined.
Grease and flour two 8" cake pans. Divide the cake batter evenly between the two pans.
Bake for 30-33 minutes, until the centre comes out clean with a tooth pick.
Remove the cakes from the oven. Let them stand for 10 minutes. Place a cooling rack on top of each pan and flip. Gently tap the bottom of the pans to remove the cakes. Leave the cakes to cool on the cooling racks (about one hour).
In the bowl of a stand mixer, cream the butter until light and fluffy. Periodically, scrape the edges of the bowl with a spatula.
Add the lemon zest, lemon juice, and 2 cups of icing sugar. Blend on low until combined. Continue to scrape the sides of the bowl.
Add 2 tbsp of milk and 2 more cups of icing sugar. Blend on low until combined.
Add 2 more cups of icing sugar. Blend on low until combined, scraping the edges of the bowl as needed.
Add remaining milk and icing sugar. Blend on low until combined.
On medium speed, whip buttercream for 2 minutes, until light and fluffy. Periodically scrape the side of the bowl to ensure all buttercream is incorporated.