Norwegian Lemon Cake Squares
|Cake flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Egg substitute/1 egg, well beaten||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||1⁄2 Cup (8 tbs)|
|White grape juice concentrate||4 Tablespoon, thawed|
|Granulated fructose/3 teaspoons sugar substitute||4 Tablespoon|
|Olive oil/Canola oil||1⁄2 Cup (8 tbs)|
|Lemon zest||1 , grated / thinly sliced and snipped|
|Milk||1 Cup (16 tbs)|
Preheat oven to 350Â°.
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.
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.