My Lemony Birthday Cake

Lemony Birthday Cake

On my last birthday, I made myself a lemon cake with lemon butter cream icing.  At the time, I didn't post the recipe because I thought it needed a little work.  I am not an expert baker and the cake was fairly dense.  It's more of a homey-style kind of cake instead of the lightness you might associate with a traditional lemon sponge cake but the delicious icing made everything right.  It still could use some work but in honor of Vegan Mofo, I'm going to post it as is and hope that it's good enough.

My daughter decorated the top with raspberries for me! 

Lee’s Lemony Birthday Cake

4 cups flour

1 tablespoon baking powder

1 ½ tsp baking soda

1/2 tsp salt

2 cups sugar

2 cups unsweetened soy milk

1/2 cup lemon juice

2 tablespoons lemon zest

1 tablespoon vanilla extract

1 tsp lemon extract

2/3 cup oil (I used coconut oil and canola oil)

Preheat oven to 375 degrees.  Grease 2 nine inch round baking pans.

Sift together flour, baking powder, baking soda, salt and sugar.   Combine soy milk, lemon juice, lemon zest, vanilla and oil.  Add wet ingredients with the dry, combining until well mixed.   Bake for 35 to 40 minutes.

Lemon Buttercream Frosting

½ cup Earth Balance

3 cups icing sugar

1/3 to 1/2 cup lemon juice (one lemon)

1 tsp vanilla

Cream Earth Balance with electric beater until soft, add in icing sugar 1 cup at at time.  Add the lemon juice and vanilla before the last cup of icing sugar and beat until fluffy.  

Actually, this amount of icing just barely covered my cake so you might want to make a little more icing.