For the cake

3 cups unbleached flour

1 1/2 cups sugar

1 tablespoon baking soda

1 cup water

1 cup lemon juice

1 cup vegetable oil

3 tablespoons vanilla

1 tablespoon lemon extract (or more to taste)

2 tablespoons cider or white vinegar

Preheat oven to 350oF.

Lightly oil a 9- x 13-inch pan and set aside.

In a large bowl, sift together the flour, sugar, and baking soda. In another bowl, place the water, lemon juice, oil, vanilla, and lemon extract, and whisk (beat lightly with a whisking utensil called a whisk, often springy looking) well to combine. Mix together the wet and dry ingredients and whisk well. Drizzle the vinegar over the top of the batter and whisk quickly. Pour the batter into the prepared pan. Bake for 20 to 25 minutes, or until an inserted toothpick comes out clean.

Let the cake cool completely before frosting with icing (recipe below).

For the frosting

1/2 cup softened soy margarine

3 ounces tofu cream cheese, softened

2 tablespoons nondairy milk

2 cups sugar

1/2 cup cornstarch

1 tablespoon lemon juice

2 teaspoons lemon zest

1 teaspoon vanilla extract

Using an electric mixer or in a large bowl with a hand-held mixer, place the soy margarine, tofu cream cheese, and nondairy milk, and cream them together.

In a blender or food processor, blend the sugar and cornstarch for 1 minute. Scrape down the sides and blend for an additional 30 seconds.

Add half of the blended sugar and cornstarch to the creamed margarine mixture and beat well to combine. Add the remaining ingredients and continue to beat until the mixture is light and fluffy.