An eggless cake recipe. For more eggless cake recipes, use the search feature and enter “eggless.”
1 C butter, room temperature
3/4 C light brown sugar (not packed)
1/4 t salt
2-1/2 C flour
2/3 C water
1/2 t baking soda
2/3 C molasses
Lemon sauce and whipped cream cheese, recipes follow
In a large bowl, cream butter, sugar, and salt. Add flour and stir until mixture resembles coarse crumbs.
In a small bowl, stir together water, baking soda, and molasses.
Grease and flour a 9-inch square cake pan. Press 2 C of the crumb mixture on the bottom. Pour 3/4 C of the molasses mixture over this. Then layer 1/2 C of the crumb mixture, the remaining molasses mixture, and the rest of the crumb mixture.
Bake at 350 until done, about 45-50 minutes. Let cool slightly, but serve warm. Serve with whipped cream cheese and lemon sauce.
Lemon sauce: Combine 1 T cornstarch, 1/2 C sugar, and a pinch of salt in a small saucepan. Stir in 1 C boiling water and bring to a boil, stirring constantly. Simmer for 5 minutes and remove from heat. Add 2 T lemon juice and 1 t grated lemon rind.
Whipped cream cheese: Beat together 6 oz cream cheese, 1/4 t salt, and 1 t sugar. Gradually beat in 2-1/2 T light cream and continue beating until it is as fluffy as whipped cream.