This is the 3rd and final part of my series on developing a perfectly imperfect cake while exploring my misadventures in trying to create a lemon loaf cake and subsequently turning it into a perfect lemony tiramisu.
Wow, you have a scientific soul—impressive! In the end, as you said, "Let the flavor and texture shine through these minor defects," which, in my opinion, make the cakes more home-looking. Lol. I'll undoubtedly bake both versions very soon, as your cakes delight my non-vegan guests. :) Thanks for all the work.
Thanks for reading and commenting, Fernanda. I am so grateful for the feedback! I am also beyond thrilled that you take the time to make the recipes and share them with your friends.
It is my pleasure! I have tried many other vegan sweet recipes, and I must confess that they miss something…. Now I get it; they probably miss your dedication!
I thought I was thinking the same about my relationship with a lemon cake. Then, my efforts became a giant challenge – probably more so to my fragile chef’s ego; how could my attempts be met with such visual failure? And somehow, the challenge turned into an obsession. Now, I wonder if my relationship with a lemon cake has changed forever – will I desire it more in the future? I’m not sure, but I am certain the tiramisu is a worthy dish to pursue...
I enjoyed reading about your experiments. You’re far more scientific than I would ever be - my recipe development is far more instinct and gut feel with some experience thrown in! Despite it’s dip the cake looks lovely - I’d be happy with a slice.
Thank you, Julia... I know what you mean about the non-scientific approach - a path I often travel. In this case, however, I became obsessed with understanding why I continued to get that 'dip' in the center. I still don't know, but now I'm more comfortable with the idea that it just might be my signature on a lovely, lemony slice of cake.
The quest turned into a bit of an obsession. It’s normally such an easy cake to prepare and make, but moving it into the vegan world and trying to keep everything light and lemony proved difficult.
Thanks, Jack, for writing down your food adventures and inspiring recipes! I was wondering if flax seed meal would work in this lemon poppy cake instead of psyllium husk. Have you tried?
Thanks for your kind words, Elianne - and thanks for reading!
The role of the psyllium husk is to add a bit more binding. Flax seed meal would also work using the same amounts. Make sure it is ground very well, and it will leave some flecks in the interior…but that shouldn’t be a problem.
Although I don’t wish this struggle on anyone, I just spent the past year trying to perfect vegan cakes on my own with no formal culinary training. It’s quite the humbling experience lol my husband hasn’t mind the countless cakes in the process of learning thankfully since our toddler can’t eat a whole slice yet. In reading this series I felt less lonely and cake crazy so thank you for the vulnerability and great writing per usual!
Lemon tiramisu sounds fabulous! But your original cake - when sliced it just looks to me like you achieved a really cool shape! I’d call that a bonus!
Thanks, Karen.
My mouth was watering as I was reading Jack! :)
Thanks, Julie… I’m thrilled you enjoyed the piece, but I hope you didn’t drool too much…
As always, I appreciate your contributions and support of my work!
HA! I kept it together. :)
that lemon tiramisu...wow i will be thinking about that for a while!
Thanks, Anisha…and nice to see you back here… It’s actually not terribly difficult to make, and I’m certain you would have no difficulty!
Wow, you have a scientific soul—impressive! In the end, as you said, "Let the flavor and texture shine through these minor defects," which, in my opinion, make the cakes more home-looking. Lol. I'll undoubtedly bake both versions very soon, as your cakes delight my non-vegan guests. :) Thanks for all the work.
Thanks for reading and commenting, Fernanda. I am so grateful for the feedback! I am also beyond thrilled that you take the time to make the recipes and share them with your friends.
It is my pleasure! I have tried many other vegan sweet recipes, and I must confess that they miss something…. Now I get it; they probably miss your dedication!
A lemon cake is something I want only occasionally but when I do, only it will do - I shall be back when the need arises
I thought I was thinking the same about my relationship with a lemon cake. Then, my efforts became a giant challenge – probably more so to my fragile chef’s ego; how could my attempts be met with such visual failure? And somehow, the challenge turned into an obsession. Now, I wonder if my relationship with a lemon cake has changed forever – will I desire it more in the future? I’m not sure, but I am certain the tiramisu is a worthy dish to pursue...
Now I want cake! Still looks and sounds delicious to me!
Thanks, Susanne...
Well...the next time you find yourself in Switzerland, there shall be a slice or two of cake waiting...
I enjoyed reading about your experiments. You’re far more scientific than I would ever be - my recipe development is far more instinct and gut feel with some experience thrown in! Despite it’s dip the cake looks lovely - I’d be happy with a slice.
Thank you, Julia... I know what you mean about the non-scientific approach - a path I often travel. In this case, however, I became obsessed with understanding why I continued to get that 'dip' in the center. I still don't know, but now I'm more comfortable with the idea that it just might be my signature on a lovely, lemony slice of cake.
That is a very pretty lemon poppyseed cake; I would not turn away a slice. But I understand your quest.
Thanks, Domenica…
The quest turned into a bit of an obsession. It’s normally such an easy cake to prepare and make, but moving it into the vegan world and trying to keep everything light and lemony proved difficult.
Thanks for reading…
Thanks, Jack, for writing down your food adventures and inspiring recipes! I was wondering if flax seed meal would work in this lemon poppy cake instead of psyllium husk. Have you tried?
Thanks for your kind words, Elianne - and thanks for reading!
The role of the psyllium husk is to add a bit more binding. Flax seed meal would also work using the same amounts. Make sure it is ground very well, and it will leave some flecks in the interior…but that shouldn’t be a problem.
Thank you!
Yummy!
Thanks…It was all lovely and delicious, and I would happily share it with you if you were closer…
If I was closer, I would have definitely asked lol.
Although I don’t wish this struggle on anyone, I just spent the past year trying to perfect vegan cakes on my own with no formal culinary training. It’s quite the humbling experience lol my husband hasn’t mind the countless cakes in the process of learning thankfully since our toddler can’t eat a whole slice yet. In reading this series I felt less lonely and cake crazy so thank you for the vulnerability and great writing per usual!