Lemon Macadamia Cake

Ingredients

1/3 cup non-hydrogenated vegetable shortening

3/4 cup granulated sugar

1 tablespoon liquid soy lecithin 

1/3 cup almond milk

1/4 cup plain soy yogurt

1/4 cup lemon juice

1 tablespoon finely grated lemon zest

1 teaspoon vanilla extract

2 cups pastry flour, sifted before measuring
1 teaspoon baking powder
1/2 teaspoon baking soda

1/4 teaspoon salt
1/3 cup roasted macadamia nuts, ground

1/2 cup roasted macadamia nuts, chopped

Preheat the oven to 375 degrees F. 

Grease and flour a 6 inch cake pan.

 
In mixing bowl beat shortening with sugar til fluffy. Beat in lecithin. Add soy yogurt, almond milk, lemon juice, vanilla extract, and lemon zest. Mix well.

Sift together flour, baking powder, baking soda, and salt, and add to wet ingredients with ground macadamia nuts. Mix only until incorporated. Fold in chopped macadamia nuts.

Pour into cake pan, and bake for 55 minutes at 375 degrees F, until the top springs back when lightly tapped, or toothpick inserted in center comes out clean. Let cool completely before icing.

Lemon Buttercream Icing

Ingredients

1/2 cup non-hydrogentated vegetable shortening

1/2 cup non-dairy butter

3-1/2 cups powdered sugar

1 teaspoon vanilla extract

1/4 cup lemon juice

1 teaspoon finely grated lemon zest

Beat shortening and butter til fluffy. Sift in powdered sugar, and mix well. Add vanilla, lemon juice, and lemon zest, and beat for five to seven minutes. 

Frost cake when completely cool, and decorate.

I made this for my brother's birthday, and my delightful niece decided it should be decorated with fresh yellow daisies. In recreating the cake for this blog, I used jonquils, as I have no daisies. When decorating a cake with fresh flowers, always make sure to use pesticide free flowers and leaves, and make sure they are not toxic.

Nutrition Information
 

Serving Size: 121 g
Servings per Recipe: 12

Calories: 525 Calories from Fat: 277
Total Fat: 30.8g, 47% of Daily Value*
Saturated Fat: 8.2g, 41% of Daily Value
Sodium: 196mg, 8% of Daily Value
Total Carbohydrates: 61.6g, 21% of Daily Value
Dietary Fiber: 1.6g, 7% of Daily Value
Sugars 43.1g
Protein 3.3g

Vitamin A 7%	•	Vitamin C 10%
Calcium 4%	•	Iron 8%

* Based on a 2000 calorie diet