Lemon is one of my favorite flavors and the combination with the velvety cream cheese frosting is luscious. The addition of the lemon rind in this cake gives it a beautiful color, which often surprises people when they discover that it is made without eggs.
Ingredients:
- 4 cups flour
- 1 1/2 cups sugar
- 1 t salt
- 1 t soda
- 1 t baking powder
- 1/2 cup lemon juice
- 2 1/12 cups bubbling mineral water
- 3/4 cups sunflower seed oil
- grated rind of 3 lemons
- 1/3 cup poppyseeds
Cream Cheese Frosting:
- 200 grams cream cheese
- 100 grams butter
- rind from one lemon
- 1 teaspoon vanilla extract
- 1 cup sifted powdered sugar
Let butter soften. Beat the cream cheese and then add softened butter. Add vanilla extract and then slowly add sifted powdered sugar. Stir in lemon rind at the end. Refrigerate to allow it to become more stiff as the butter cools.
Cool the cake completely before frosting. This cake can be made also as cupcakes.
