Lemonade as an Egg Replacement?

I've been vegetarian all my life but decided to cut out milk, eggs and honey after starting university in October. I don't really have the equipment to bake in my kitchen here, but when I was at home for Christmas it seemed like a perfect opportunity to experiment with vegan baking!
A lot of supermarkets and health food shops sell 'egg replacements', often in powder form, but this felt expensive and a bit pointless considering I was only at home for a week or two. However, someone on Instagram had mentioned the fact that simply a can of lemonade was a great substitute. Intrigued, I gave it a go in a basic vanilla cake. This yield a single sponge, so if you want to make a multilayered cake I recommend doubling or increasing the ingredients proportionally!

It's also worth mentioning this works with any fizzy drinks! I've made chocolate cupcakes using cola or flavoured sparkling water before and it's worked out great too.

Ingredients (based off of this BBC food recipe!)

• 125g Pure or other butter alternative
• 125g caster sugar
• 125g self-raising flour
• 330ml can of lemonade (generally, taking a sip out of the can and then using the rest gives you the right cake batter consitency)

1). Preheat the oven to 180/160°C (The latter for fan assisted ovens).
2). Mix the Pure and sugar together until it forms a creamy mixture.
3). Add some of the lemonade. I added the lemonade at the same stage you would usually add the eggs. It did appear to curdle; however, once the flour was added it was unnoticeable. You can always add more after the flour, don't worry if it fizzes!
4). Sieve in the flour and mix until combined.
5). Grease or line a round baking tin. Pour in the mixture and spread evenly. 
6). Bake for 30 minutes, checking every 10 or so to keep an eye on it. (Mine didn't brown particularly but was fully done!)

Slightly dubious decorating but who doesn't love yellow?

Obviously the texture is slightly different to that of a 'standard' cake, but still great!