Have you ever woke up with a craving for something that you just had to have …NOW!!!!? That’s exactly how I got out of bed this morning…craving lemon cake! I have never before craved lemon cake (not that I can recall anyway) so I had no idea what it was about. But I did know I was going to do whatever was necessary to make sure I got some!
So off to Pinterest-land I went. That’s always where I start the process of looking for a recipe (or any inspiration for that matter…food or otherwise.) But, the first thing I had to do was find a substitute for sugar. We don’t usually have it in the house; not the white processed stuff, anyway. We usually have honey, maple syrup or xylitol on hand because yes, although we try to limit our sweets, we both most definitely do have a sweet tooth.
I’ve never substituted sugar in a cake recipe before, but I knew there had to be a way. So I was super excited to see on my substitution chart that I could use syrup; I just had to halve the liquid in the recipe. I found a 1/2 cup of sugar in Joe’s sugar jar “stash” (yes, he keeps a stash for his toast) and used a 1/2 cup of the pure Wisconsin maple syrup that we picked up at Cranfest last year in Eagle River. It turned out perfect, if not a little too sweet.
So here’s the link to the recipe I used. It is fantastic and SUPER easy- the easiest made from scratch cake I’ve ever made! YUM!
- I cut the sour cream (full fat) in half since I was using the maple syrup.
- I used organic unbromated, unbleached flour
- I used coconut oil in place of vegetable (warmed to liquid)
- I used buttermilk instead of regular milk for the glaze
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