Gold Brick for a Belated Birthday
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 320.7
- Total Fat: 13.2 g
- Cholesterol: 19.9 mg
- Sodium: 13.9 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 1.1 g
- Protein: 4.3 g
View full nutritional breakdown of Gold Brick for a Belated Birthday calories by ingredient
Introduction
Don’t worry about the name of this cake… though it is a golden pound-cake style of dessert, it is by no means as dense as a brick, nor does it contain any eggs! This is the second product of my birthday / Christmas gift baking bonanza for my best friends James and Heather, whose birthdays I missed due to their school schedule and my Thanksgiving plans. This is James’ present, a rich, tangy lemon loaf cake with a light drizzle of raspberry icing. Again, a dessert I would love to have any time, if only my health would let me! Don’t worry about the name of this cake… though it is a golden pound-cake style of dessert, it is by no means as dense as a brick, nor does it contain any eggs! This is the second product of my birthday / Christmas gift baking bonanza for my best friends James and Heather, whose birthdays I missed due to their school schedule and my Thanksgiving plans. This is James’ present, a rich, tangy lemon loaf cake with a light drizzle of raspberry icing. Again, a dessert I would love to have any time, if only my health would let me!Number of Servings: 8
Ingredients
-
¼ cup butter, softened
¼ cup shortening
2/3 cup sugar
½ 12-oz package silken tofu
1 tablespoon honey
¼ cup whole milk
¼ cup lemon juice
1 ½ cups flour
1 teaspoon baking powder
2 teaspoons baking soda
Zest of 2 lemons, grated
2 tbsp pure raspberry jam
1/3 cup sifted powdered sugar
Directions
Preheat oven to 350F, grease and lightly flour a loaf pan and set aside.
Cream butter, shortening and sugar until fluffy.
In a blender or food processor, blend tofu, honey, milk and lemon juice until creamy.
Stir into creamed mixture until well blended.
In another bowl, mix together flour, baking powder, salt and lemon rind.
Pour into creamed batter, and stir just until blended.
Bake 55 to 60 minutes, or until tests done.
Cool in pan for 10 minutes.
Remove to wire rack and cool completely.
In a small bowl, blend together raspberry jam and powdered sugar, adding milk if required, until a thick glaze – type icing is achieved.
Drizzle over cooled cake, and allow to stand a minimum 2 hours to harden.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Cream butter, shortening and sugar until fluffy.
In a blender or food processor, blend tofu, honey, milk and lemon juice until creamy.
Stir into creamed mixture until well blended.
In another bowl, mix together flour, baking powder, salt and lemon rind.
Pour into creamed batter, and stir just until blended.
Bake 55 to 60 minutes, or until tests done.
Cool in pan for 10 minutes.
Remove to wire rack and cool completely.
In a small bowl, blend together raspberry jam and powdered sugar, adding milk if required, until a thick glaze – type icing is achieved.
Drizzle over cooled cake, and allow to stand a minimum 2 hours to harden.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.