Cherry-Filled Lemon Cake Recipe

Cherry-Filled Lemon Cake

10 servings

Cherry Filling (May ’99/p. 54) Preheat oven to 350°F. Grease 9-inch round cake pan. In coffee grinder or small food processor, grind flaxseeds. Transfer to blender along with 1/4 cup soy milk; let mixture soak 5 minutes. Meanwhile, in large bowl, sift flour, baking powder, baking soda, salt, cinnamon and turmeric. To mixture in blender, [...]

1 Tbs. flaxseeds
¾ cup soy milk
1 ½ cups unbleached white flour
1 ½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground turmeric
½ cup maple syrup
½ cup fresh lemon juice
6 Tbs. canola oil
1 Tbs. vanilla extract
2 Tbs. grated lemon peel, plus more for garnish

Cherry Filling (May ’99/p. 54)
Preheat oven to 350°F. Grease 9-inch round cake pan. In coffee grinder or small food processor, grind flaxseeds. Transfer to blender along with 1/4 cup soy milk; let mixture soak 5 minutes.
Meanwhile, in large bowl, sift flour, baking powder, baking soda, salt, cinnamon and turmeric.
To mixture in blender, add maple syrup, lemon juice, oil, vanilla extract and remaining 1/2 cup soy milk. Add lemon peel and pulse once or twice to combine. Gradually add maple syrup mixture to flour mixture, mixing well with wooden spoon. Pour batter into prepared pan. Bake until cake pulls away from sides of pan and is firm with a little spring to the touch, about 25 minutes. Let cool for 10 minutes in pan. To remove from pan, run knife around edge of pan and turn cake out onto wire rack. Cool completely.
Using long serrated knife, cut cooled cake horizontally into two layers. Using flat bottom of 9-inch tart pan or other thin, flat surface, remove top layer. Spoon Cherry Filling onto bottom layer, then carefully place second layer on top. Spread remaining filling over sides and top of cake. Sprinkle cake with lemon peel.