By: Daisy
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Ingredients
Serves Tool
Serves To:USMetric| 2 | Tablespoon(T) | fresh lemon juice | |
| 1 | Cup(c) | non dairy plain yogurt | |
| 1/2 | Cup(c) | canola oil | |
| 1 | Teaspoon(t) | pure vanilla extract | |
| 2 | Teaspoon(t) | pure lemon extract | |
| 1 | Teaspoon(t) | lemon zest | |
| 1 1/2 | Cup(c) | all purpose flour | |
| 3/4 | Cup(c) | powdered sugar | |
| 2 | Teaspoon(t) | baking powder | |
| 3/4 | Cup(c) | powdered sugar |
Preparation
To make the cake: Preheat the oven to 350°F. Lightly coat an 8 inch round cake pan with nonstick cooking spray. In a large sized bowl, whisk together the yogurt, oil, extracts, and zest. Sift the flour, sugar, and baking powder on top. Stir to combine, being careful not to over mix. Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Leave in the pan for 1 hour on a cooling rack before attempting to remove, and let cool completely before icing. To make the icing: Sift the sugar into a medium sized bowl. Add the juice, a little at a time, and stir until extremely well blended to remove lumps. The icing needs to be thick enough to stick to the back of the spoon, but still be easily spread. Apply on top of the cake with a spatula. Chill before serving.
Additional notes
Variation: If you want to layer it, simply double the recipe and bake it in two separate pans.