Lemony French Cake
August 12, 2007 at 4:58 am | In recipe |
this cake is my dream cake!
it is best when prepared a day ahead of time, to let the flavors develop.
1 c plain [or vanilla] soy yogurt
1 c icing sugar
1/2 cup vegetable oil
1 t vanilla extract
2 t pure lemon extract + zest of one small lemon
1 1/2 cup all purpose flour
2 teaspoons baking powder
preheat oven to 350F. prepare your cake pan with non stick cooking spray. [note: I used a 6″ x 2″ 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.]
whisk soy yogurt, sugar, oil, extracts, and zest together. add flour and baking powder, mix well but don’t overdo it.
place in 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.
let cool completely before adding frosting!
serve chilled.
a slice, in natural light.
if you want a fair amount of frosting…
lemony cream cheese frosting:
2 oz tofutti cream cheese [a quarter of a tub]
1 cup powdered sugar
1 T margarine
1/2 t pure lemon extract
place cream cheese, margarine, and lemon extract together in a bowl, mix until smooth. add sugar little by little, beating for a few minutes, until fluffy and completely smooth.
if you want just a small amount of icing…
simple lemon icing:
1/2 cup powdered sugar
freshly squeezed lemon juice [you probably won't need more than the juice of half a lemon]
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.
spelt version:
made with spelt (1 3/4 cups in all), about 3 T less sugar, and 3 T less oil -
this version is nice and all, although maybe a bit moister and heavier. the original still remains my favorite.
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[...] lemony french cake “coconut has a date” granola molta cioccolata tapioca Crème à la Pumpkin Frozen [...]
Pingback by recipe index « have cake, will travel! — August 12, 2007 #
looks very good, thanks for the recipe.
Comment by johanna3 — August 12, 2007 #
this would win my mom over anyday, and not to mention me, but she loooves anything lemon.
Comment by Hilary — August 12, 2007 #
I hope she will love it! :)
Comment by Celine — August 13, 2007 #
Celine, i made it today! and she LOVES it. she went back for thirds. haha. not to mention, i love it too.
thanks! :)
Comment by Hilary — August 18, 2007 #
I am so happy to “hear” this, Hilary!!!
Comment by Celine — August 18, 2007 #
OMG! This (I’m typing this with my mouth full) is de-li-cious. I made many vegan cakes, and most of them were quite good, but none of them tasted like the cakes I used to make when I was little. And this one does! Well, maybe it even tastes better. :-)
Thank you so much!!
Comment by Arine — August 25, 2007 #
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Pingback by raspberry lime french cake « have cake, will travel! — September 9, 2007 #
[...] this summer our friend Celine from Have Cake, Will Travel! made a Lemony French Cake, according to her it is her dream cake. Celine’s instructions are clear and easy to follow, [...]
Pingback by vegalicious » Blog Archive » Review: Lemony French Cake - delicious vegan recipes for compassionate people — November 10, 2007 #
Im making it for my birthday tomorrow (the twenty-first). The batter is delicious!
Comment by Madeleine — November 20, 2007 #
[...] afternoon, and it seems to be a pretty good antidepressant. This is an adaptation of Celine’s dream cake recipe, which I found through Vegalicious. I just couldn’t resist baking a dream cake of my [...]
Pingback by Tofu for Two » Fragrant Citrus Cake — December 4, 2007 #
[...] ( = 2 Silk containers) vanilla soy yogurt, about 2 T less sugar, and 2 T less oil - adapted from the other one - easy ganache recipe: 3.5oz chopped citron & poivre Frey chocolate, 3 T soy creamer, 1 T agave [...]
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[...] ( = 2 Silk containers) vanilla soy yogurt, about 3 T less sugar, and 3 T less oil - adapted from the other one - easy ganache recipe: 3.5oz chopped citron & poivre Frey chocolate, 3 T soy creamer, 1 T agave [...]
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Pingback by Recipe Index « have cake, will travel! — February 28, 2008 #
Yay! This looks so delicious. I’m going to make it for my friend’s birthday next week. I must say that I enjoy your blog so much more now that when I get inspired to cook I can actually do it.
Comment by Leigh-Anne — February 29, 2008 #
[...] adapted from the Lemony French Cake. [...]
Pingback by Vanilla French Cupcakes with Kahlua Chocolate Frosting « have cake, will travel! — March 11, 2008 #
Oh my goodness, I think I’ve found a new project… te he! Thanks for the recipe, I am definitely going to give it a go… think a blend of spelt and kamut flour would work ok? I’m addicted to Kamut haha.
Comment by Sarah — May 18, 2008 #
I think it might make the cake a tad too heavy, Sarah. sorry! but do let me know if you decide to give it a try anyway.
Comment by Celine — May 18, 2008 #
This recipe is so wonderful. I made it with lemons from the farmer’s market! delicious! It reminds me of the pastries I ate when I lived in France! Thanks for this.
Comment by Kathryn — May 29, 2008 #
so happy to hear, Kathryn! thank you for the feedback.
Comment by Celine — May 30, 2008 #
[...] made these last night using a variation of the Lemony French Cake recipe at have cake, will [...]
Pingback by Lemony French Cupcakes « speedvegan — June 25, 2008 #
[...] and messy fridge, was made for anna’s 20th birthday. it’s made up of two layers of lemony french cake with a centre of strawberry filling and bryanna clark grogan’s lemon curd. the icing is [...]
Pingback by Food Plant — August 20, 2008 #
[...] our packed and messy fridge, was made for anna’s 20th birthday. it’s made up of two layers of lemony french cake with a centre of strawberry filling and bryanna clark grogan’s lemon curd. the icing is of the [...]
Pingback by Food Plant………… « Various Cakes — August 21, 2008 #
i am not a cook or baker, but eve I made this today and it was delicious. Try the peanut butter cups, they were also amazing.
Comment by lori — September 29, 2008 #