Lemon Cake

Directions

1. 1
   In the bowl of a stand mixer fitted with the paddle attachment, combine the margarine and granulated sugar until light and fluffy.
2. 2
   Add the 1 teaspoon lemon zest and the tofu, and beat well.
3. 3
   In a separate medium bowl, combine the flour, baking soda, and salt with a wire whisk.
4. 4
   Add the flour mixture to the margarine mixture, alternating the additions with the soy milk, and beat well.
5. 5
   Stir in the lemon juice.
6. 6
   Preheat oven to 350F, and spray a 13x9-inch baking dish with dairy-free baking spray.
7. 7
   Set aside.
8. 8
   Transfer the batter to the prepared baking dish, and bake for 25 to 30 minutes, or until an inserted cake tester comes out clean.
9. 9
   Cool completely.
10. 10
    Combine the creamy glaze ingredients in a small bowl, and drizzle the glaze over the cooled cake.