This lemony cake brings a bit of summer to these cooler days. The frosting really takes it to a new level. If that is too much for you, you can skip it and just dust with powdered sugar.
1 – 2 lemons, enough for 3 tablespoons juice and 2 tablespoons peel
3 cups flour
½ teaspoon baking soda
2 cups sugar
1 cup (2 sticks) margarine, softened
1 teaspoon vanilla
1 cup nondairy creamer mixed with 1 teaspoon vinegar
2 cups powdered sugar
½ cup (1 stick) margarine, softened
½ cup (4 ounces) tofutti cream cheese
2 tablespoons lemon juice (fresh preferably if you have more lemons)
½ teaspoon vanilla
Preheat oven to 325 degrees. Grease a 12-cup Bundt pan. Grate peel from lemons and squeeze out juice. Mix flour and baking soda in a small bowl or measuring cup with rim (for easier pouring). In mixer, cream together sugar and margarine until fluffy. Beat in eggs, one at a time; then vanilla. Add flour mixture alternately with nondairy creamer, beginning and ending with dry ingredients. Stir in lemon juice and lemon peel and pour into prepared pan. Bake for 60 to 70 minutes. Let sit in pan for 15 minutes before inverting onto wire rack to finish cooling. When completely cool, prepare frosting, if using.
Cream together powdered sugar, margarine and tofutti cream juice until fluffy. Beat in lemon juice and vanilla. Spread over cake. Store, covered if possible, in refrigerator.