12.Aug.2007 Lemony French Cake

This cake is my dream cake!
It is best when prepared a day ahead of time, to let the flavors develop.

Lemony French Cake

1 cup (240 g) plain or vanilla soy yogurt
1 cup (120 g) powdered sugar
1/2 cup (120 ml) vegetable oil
1 teaspoon pure vanilla extract
2 teaspoons pure lemon extract + zest of one small lemon
1 1/2 cups (185 g) all-purpose flour
2 teaspoons baking powder

Preheat oven to 350°F (180°C, or gas mark 4). Grease your cake pan with non-stick cooking spray. [note: I used a 6″ x 4″ round cake pan, so you might have to check your cake after 35-40 minutes to see if it’s done, if you use a different pan size. dip a toothpick in the center of the cake, and if it does not come out clean, add another 5 minutes, and check again. repeat until toothpick comes out clean.]

In a large bowl, whisk soy yogurt, sugar, oil, extracts, and zest.
Sift flour and baking powder on top and stir until just combined.
Pour batter into prepared cake pan.

Bake for 50 minutes or until toothpick inserted in the cake comes out clean.

Leave in pan for 1 hour on a cooling rack before attempting to remove. Chill overnight.
Serve cold, with a simple icing.

If you want a fair amount of frosting…
Lemony Cream Cheese Frosting

2 ounces tofutti cream cheese (quarter of a tub)
1 cup (120 g) powdered sugar
1 tablespoon (14 g) margarine
1/2 teaspoon pure lemon extract

Place cream cheese, margarine, and lemon extract together in a bowl, mix until smooth.
Add sugar little by little, beating (with a handheld mixer or in a stand mixer) for a few minutes, until fluffy and completely smooth.

If you want just a small amount of icing…
Simple Lemon Icing

1/2 cup (60 g) powdered sugar
fresh lemon juice, 1 tablespoon (15 ml) at the most

Mix sugar and droplets by droplets of lemon juice until extremely well blended. You want the icing to be thick enough to stick to the back of the spoon, so go slowly when adding lemon juice.
Prepare just before decorating the cake so that the icing doesn’t harden.