- 350 g ( 12 oz) white flour
- 250 g (9 oz) caster sugar
- 200 g (7 oz) veggie margarine
- 5 small lemons, juiced
- 16 g (1/2 oz) baking powder
- 185 g (7 oz) cane sugar
- 40 g (2 oz) white flour
- 45 g (2 oz) veggie margarine, melted
- 250 ml (1/2 pint) soy milk
- 250 g (9 oz) icing sugar
- 3-4 tablespoons water
Mix the veggie margarine and the caster sugar in a bowl. Add the lemon juice, the flour and the baking powder. Pour the mixture into a cake mould (previously greased and floured).
Bake at 180°C (350° F/Gas Mark 4) for about 40 minutes.
For the cream:
Mix the cane sugar and the white flour in a bowl. Add the soy milk and, then, the margarine. Let it cook over a low heat, stirring continuously, until it starts to boil and to thicken.
In a bowl add 3 tablespoons of water to the icing sugar . Mix until a smooth, thick cream.
Take the cake out of the oven, slightly moisten with the remaining lemon juice and cover with the icing sugar.
Serve with the cream.