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Lemon Cake

This image courtesy of Robert Knapp

This is a simple little cake that can be dressed up, with Icing (see Notes) and fresh berries, or dressed down, with just a good dusting of confectioners’ sugar. It is perfect to serve for any special occasion, or when you just want to have something a little sweet.

NotesFrostings and Icings:

Don’t bother to open a can of frosting. It’s so easy to make your own and the result is worth it. Besides, many commercial frostings contain allergens. These fantastic basic frostings and icings are suitable for all your baking needs-the only frostings you’ll need for everyday baking. Each recipe takes only about 5 minutes to whip up.

My Dairy-Free Cream Cheese Frosting tastes just as rich and creamy as the real deal, and it’s perfect for pumpkin and carrot cakes. For a great all-purpose frosting on cupcakes and cakes, the Creamy Vanilla Frosting (see below) fits the bill (just a few drops of food coloring can make it virtually any color under the rainbow). My Creamy Chocolate Frosting is so light and airy that I have been known to eat it straight out of the bowl. All of my frostings will stay fresh for a week if kept refrigerated in a tightly sealed container.

Creamy Vanilla Frosting (makes 2 cups):

1 cup dairy-free margarine

2 tablespoons soy milk

1½ teaspoons vanilla extract

1/8 teaspoon salt

2 cups confectioners’ sugar

In the bowl of a stand mixer fitted with the paddle attachment, cream together the margarine, soy milk, vanilla, and salt until incorporated. Slowly add in the confectioners’ sugar, and mix on low for 1 minute. Increase the speed to medium, and beat for 4 to 6 minutes, until light and fluffy. Chill about 30 minutes before using.

Dairy-Free Cream Cheese Frosting (makes 2 cups):

½ cup dairy-free margarine

¾ cup dairy-free cream cheese

1/a teaspoon salt

1 teaspoon vanilla extract

2½ cups confectioners’ sugar

In the bowl of a stand mixer fitted with the paddle attachment, cream together the margarine, cream cheese, salt, and vanilla until thoroughly combined. Slowly add in the confectioners’ sugar, and mix on low for 1 minute. Increase the speed to medium, and beat 4 to 6 minutes, until light and fluffy. Chill about 30 minutes before using.

Creamy Chocolate Frosting (makes 2 cups):

1 cup dairy-free margarine

½ cup cocoa powder

¼ cup soy or rice milk

1 teaspoon vanilla extract

1/8 teaspoon salt

2 cups confectioners’ sugar

In the bowl of a stand mixer fitted with the paddle attachment, cream together the margarine and cocoa powder until smooth. Add the soy milk, vanilla, and salt, and mix thoroughly. Slowly add in the confectioners’ sugar, mixing on low for 1 minute. Increase the speed to medium, and beat 4 to 6 minutes, until light and fluffy.

1 cake

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

Recipe Coursedessert

Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, tree nut free, vegan, vegetarian

Mealdinner, tea

Type of Dishcake, dessert

Ingredients

  • ½ cup dairy-free margarine
  • 1½ cups granulated sugar
  • 1 teaspoon grated lemon zest
  • ¾ cup silken tofu
  • 2½ cups unbleached all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup soy or rice milk
  • ¼ cup freshly squeezed lemon juice
  • 2 cups confectioners’ sugar
  • 1 teaspoon grated lemon zest
  • ½ teaspoon vanilla extract
  • 3-4 teaspoons soy or rice milk

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the margarine and granulated sugar until light and fluffy. Add the 1 teaspoon lemon zest and the tofu, and beat well. In a separate medium bowl, combine the flour, baking soda, and salt with a wire whisk. Add the flour mixture to the margarine mixture, alternating the additions with the soy milk, and beat well. Stir in the lemon juice.

  2. Preheat oven to 350°F, and spray a 13×9-inch baking dish with dairy-free baking spray. Set aside. Transfer the batter to the prepared baking dish, and bake for 25 to 30 minutes, or until an inserted cake tester comes out clean. Cool completely.

  3. Combine the creamy glaze ingredients in a small bowl, and drizzle the glaze over the cooled cake.

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