Let's just pretend we didn't say this was vegan. (Unless of course you shun all animal products, in which case, VEGAN!) This cake rocks. It's just the right amount of dense/moist, with a fantastic lemon undercurrent. And the icing? So lemony sweet it'll knock your ankle socks right off.
Our friend made this cake for her daughter's birthday a few weeks ago and everyone raved and drooled and scraped the last bits of cake and frosting up with their forks. You won't waste a crumb. This recipe was taken and adapted from Savvy Vegetarian.
We're talking cake from scratch, here. So, we're sorry to say, it's not Half Assed. But it's simple and delicious and not Full Assed by any stretch of the imagination.
Rating: 3/4 assed
Here's what you need and how you do itCake:
2/3 cup vegan margarine
1 cup sugar
3-1/2 cups white flour
3-1/2 Tablespoons corn starch
2-1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoon salt
1-1/2 cup almond, soy, or rice milk
1/2 cup lemon juice
Zest from one lemon
1 cup vegan margarine
1 pound powdered sugar
Zest from 2 lemons
3-4 Tablespoons fresh lemon juice
Preheat oven to 350 degrees. Butter and flour a 9 x 12” pan or 2 9” round cake pans. Mix almond milk and lemon juice and set aside to curdle. Cream butter and sugar. Combine flour, cornstarch, baking powder, baking soda and salt. Add dry ingredients, almond milk mixture, and lemon zest to butter mixture. Mix all ingredients together until just blended.
Spread the batter evenly in the pan(s) and bake 35 to 45 minutes until slightly golden in color and firm in the center. The 9 x 12 pan will take longer to bake than the 9” rounds.
Remove from pans and cool on racks.
Using a hand-held mixer cream together margarine, sugar, and zest until smooth. Sift the icing sugar into the mixture through a medium strainer. Gradually beat in lemon juice 1 Tablespoon at a time, stopping when the icing has reached the right consistency for spreading. Refrigerate in an air tight container until needed. Allow to soften before using.
For a printable version of this recipe, click here.