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Egg-free lemon pound cake — at last!

Submitted by on Monday, 16 June 2008 No Comment

The guys have been lemon-cake crazed since they had it at a birthday party a couple of months ago. I have been pound-cake obsessed since Big Guy’s egg allergy was diagnosed five years ago. Love it but can’t bake it, which makes me want it even more.

Other than fruity ones, I haven’t been able to convert a pound cake recipe to egg-free. Two eggs per three cups of flower seems to be the limit for success with Ener G Egg Replacer, the substitute I use for most baked goods.

So I thought I’d try converting an orange pound cake recipe from Rosemarie Emro’s excellent “Bakin’ Without Eggs,” substituting lemonade concentrate for orange juice concentrate. The batter seemed unreasonably stiff as I mixed it, but it rose nicely.

The verdict: Great lemon taste but, five minutes out of the oven, the cake looked like a flat tire.

The next week, I used lemon juice instead of concentrate and dramatically increased the amount of sour cream in the recipe.

The verdict: The cake didn’t fall, but it didn’t taste lemony enough.

The following week: I added lemon extract to the recipe.

The verdict: By golly, it’s lemon pound cake! Sort of.

Lemon Pound Cake
(Adapted from “Bakin’ Without Eggs”)

  • 1/2 c. butter or margarine, room temperature
  • 1 c. sugar
  • 1 1/4 c. sour cream
  • 2 tsp. lemon extract
  • 2 1/4 c. all-purpose flour
  • 3 tsp. baking powder
  • 1 tsp. baking soda
  • 1/3 c. lemon juice
  • 1/4 c. vegetable oil

Preheat oven to 350 degrees. Lightly grease and flour a 12-cup Bundt pan or be lazy and use a cake-baking spray.

At medium speed, cream butter and sugar for three minutes. Beat sour cream, lemon extract, flour, baking powder, baking soda, lemon juice and oil for three minutes.

Pour batter into pan and bake for 30 to 35 minutes. Cool in pan for 10 minutes.


1/2 c. lemon juice
1/2 c. sugar

In small saucepan over low hear, stir ingredients until a lightly syrup forms, about five minutes.

Turn the cake onto serving dish and prick holes in the top an inch apart — I used a kabob skewer, but a toothpick would do. Slowly spoon glaze over the cake.

Kids review: Big Guy’s eyes rolled back in his head at the first nibble. “Oh my gosh, it’s so delicious!” Oh my gosh, he actually likes something! I might never bake any other cake again.

My review: It tastes a bit like a sour cream donut — what did I expect with that much sour cream? — and doesn’t rise as high as an egg pound cake does. But, then, I’ve never found an egg-free recipe that does reach such lofty heights. It’s still not “real” pound cake, but it’s as close as I’ve been able to come.

Copyright 2008 Debra Legg. All rights reserved.

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