Vegan Lemon Genoise Cake

• 2 1/2 cups white flour
• 2 tablespoons white flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/4 cup margarine
• 2 tablespoons margarine
• 2 tablespoons lemon juice
• 1 cup water
• 1 large lemon, zest of
• 3/4 cup soymilk
• 1 1/2 teaspoons vanilla
• 1 teaspoon lemon extract

1. Preheat oven to 350u0b0F.
2. Prepare the pans by greasing with margarine and dusting with flour.
3. Mix the dry ingredients together with a whisk in a large mixing bowl.
4. Add the margarine, water and lemon juice and beat with an stand mixer for a minute.
5. Add the remaining ingredients and beat one more minute.
6. Divide equally between the cake pans.
7. Bake until cakes test done. (8 inch pan about 40 - 50 minutes, 10 inch pan about 50-60 minutes).
8. Cool on racks for 10 minutes, then loosen cakes and remove from pans to finish cooling, otherwise it might crack and fall apart from being too warm.
9. To remove from pans, first, run a thin knife to loosen the edge of the cake layer from the pan. Then, place a wire rack over the top of it and with a hand on each side of the baking pan and rack, quickly invert. Gently shake or tap the bottom of the pan with a wooden spoon handle to help remove the cake layer. Carefully peel off the liner and turn cake layer right-side-up to cool on a wire cake rack.
10. When completely cool cover one layer of cake with Vegan Lemon Curd #425233, and then cover with other layer of cake.
11. Cover cake with icing of your choice. May favourite is Macadamia Nut Butter Buttercream Icing #425225, but you could use Easy Buttercream Icing # 425083.

white flour, white flour, sugar, baking powder, baking soda, salt, margarine, margarine, lemon juice, water, lemon, soymilk, vanilla, lemon

Taken from www.food.com/recipe/vegan-lemon-genoise-cake-425236 (may not work)