Towards the end of my pregnancy I had a major craving for anything lemon and I am still enjoying the flavour now. I love lemon desserts because they are lovely and fresh but still indulgent. I like to make a water icing rather than a buttercream as buttercream can be quite heavy and is never as nice dairy free as when its made with real butter.
I have to admit I haven’t been very adventurous with my baking recently and tend to work with the same recipe and adapt it to any flavours that I am in the mood for, but I plan to branch out a bit soon. I’ve got a few ideas I want to play with as and when I get the chance, and around Amelia’s nap times and our daily walks.
Here is the recipe:
2 unwaxed Lemons (or waxed ones sat in boiled water and scrubbed)
4oz/115g Vegan Margarine
4oz/115g Unrefined Sugar
5oz/140g Gluten Free Self Raising Flour
2 Eggs (or equivalent egg replacement)
Icing/Confectioners Sugar
Cream the marg and sugar until soft and fluffy. Beat in the eggs. Add in the juice and zest of one of the lemons and then fold in the flour. Spoon into cupcake cases and bake at 180c/160c fan for 10-15 minutes, or until a cocktail stick comes out clean. Allow to cool completely.
Zest and juice the second lemon and mix with enough icing sugar to get a loose mix but not so runny that it will pour all down the sides of your cakes. You can add a teaspoon of water if you need to. Spoon onto the cakes and allow to set or enjoy right away.
What is your favourite lemon dessert or baked item?
Freedom Food Journal 