Norwegian Lemon Cake Squares Recipe
Ingredients
| Cake flour | 2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Egg substitute | 1/4 Cup (16 tbs), Well beaten | |
| Lemon juice | 1/2 Cup (16 tbs) | |
| 4 tablespoons thawed white grape juice concentrate | ||
| 4 tablespoons granulated fructose or 3 teaspoons sugar substitute | ||
| 1/2 cup olive or canola oil | ||
| Zest of 1 lemon, grated or thinly sliced and snipped | ||
| Milk | 1 Cup (16 tbs) | |
Directions
Preheat oven to 350°.
Butter or oil the bottom and sides of a 9 x 9 x 2-inch square pan or use a nonstick pan.
In a medium bowl, sift together flour, salt, and baking powder.
Set aside.
In another bowl, beat together egg substitute, lemon juice, grape juice concentrate, fructose, oil, and zest.
Add milk and beat well.
Pour the wet ingredients into the dry and beat thoroughly.
Pour the batter into the prepared pan and bake 45 to 60 minutes or until knife inserted in the center comes out clean.
Remove from oven, loosen edges, and let cool completely.
Cut into 10 squares.
Butter or oil the bottom and sides of a 9 x 9 x 2-inch square pan or use a nonstick pan.
In a medium bowl, sift together flour, salt, and baking powder.
Set aside.
In another bowl, beat together egg substitute, lemon juice, grape juice concentrate, fructose, oil, and zest.
Add milk and beat well.
Pour the wet ingredients into the dry and beat thoroughly.
Pour the batter into the prepared pan and bake 45 to 60 minutes or until knife inserted in the center comes out clean.
Remove from oven, loosen edges, and let cool completely.
Cut into 10 squares.
Chef
