lemon cake with cream cheeze icing

We had some lemons floating about in the fruit bowl, and some cream cheeze sitting in the fridge, and Saturday night was cold and I was feeling grumpy, so I decided that some baking was in order.



I wasn't sure how this cake was going to turn out, because I sort of smushed together a few recipes and hoped for the best, but this was good! Kind of dense but not too heavy, and the flavour was just right. I just had a piece for morning tea, and it was a delight!

lemon cake with cream cheeze icing

ingredients
two and a half cups self raising flour
1 tablespoon baking powder
1/2 tablespoon baking soda
quarter tablespoon salt
quarter cup canola oil
quarter cup apple sauce
1 cup soymilk
one and a half cups of white sugar
zest of one small lemon
half a cup of lemon juice

for the icing
zest of one lemon
1 tablespoon lemon juice
half a tub tofutti cream cheese (approx 125gm)
2 cups icing sugar

method
In a small bowl, combine the soymilk with the lemon zest and juice, then leave to sit for a couple of minutes. In a bigger mixing bowl, sift the flour, salt, baking powder and baking soda. Then, add the sugar, oil and apple sauce to the milk+lemon mixture, and whisk together until well combined and the sugar has dissolved. Pour it into the dry ingredients, and mix together until the batter is smooth, but don't go all out with the mixing.

Pour the mix into a large tin that you have prepared by greasing or oiling. Then bake at about 175C for about 45 minutes, or until cooked through. The top will probably go a bit golden, this is okay.

Let the cake cool for ten or fifteen minutes before you put it on the baking tray; let it cool completely before icing.

For the icing: Combine zest, juice, cream cheeze and icing sugar and mix well. Allow to rest, then pour it all over that cake.

Eat it as soon as you can. It's delicious, and it's still delicious the next day.