Lemon Cake Recipe

Name: Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dairy-free margarine; 1 1/2 cups granulated sugar; 1 teaspoon grated lemon zest; 3/4 cup silken tofu; 2 1/2 cups unbleached all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup soy or rice milk; 1/4 cup freshly squeezed lemon juice; 2 cups confectioners sugar; 1 teaspoon grated lemon zest; 1/2 teaspoon vanilla extract; 3-4 teaspoons soy or rice milk

Servings: persons

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

1
In the bowl of a stand mixer fitted with the paddle attachment, combine the margarine and granulated sugar until light and fluffy.
2
Add the 1 teaspoon lemon zest and the tofu, and beat well.
3
In a separate medium bowl, combine the flour, baking soda, and salt with a wire whisk.
4
Add the flour mixture to the margarine mixture, alternating the additions with the soy milk, and beat well.
5
Stir in the lemon juice.
6
Preheat oven to 350F, and spray a 13x9-inch baking dish with dairy-free baking spray.
7
Set aside.
8
Transfer the batter to the prepared baking dish, and bake for 25 to 30 minutes, or until an inserted cake tester comes out clean.
9
Cool completely.
10
Combine the creamy glaze ingredients in a small bowl, and drizzle the glaze over the cooled cake.

1310

kcal

Calories

Fat

311

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup dairy-free margarine, 1 1/2 cups granulated sugar, 1 teaspoon grated lemon zest, 3/4 cup silken tofu, and more.

Yes, Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cake

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