⅔cupbuttersoftened (I used Earth Balance vegan butter)
2cupssugar
2eggs
2tspvanilla extract
2 ½cupsall-purpose floursifted
3tspbaking powder
1tspsalt
Lemon Icing
4cupspowdered sugarsifted
⅔cupbutterI used Earth Balance vegan butter
1tspgrated lemon peellemon zest
3TBSPlemon juice
Instructions
For the cake
Preheat the oven to 350°F (180°C). Lightly oil one 9x13 cake pan or two round 9 inch pans. Set aside.
Add the butter, sugar, eggs and vanilla to a big mixing bowl. Beat with an electric beater until thoroughly combined.
Add the rest of the ingredients to the bowl and beat for 30 seconds on low. Beat for another 2 minutes on high.
Pour the batter into the pan or pans of your choice and bake for 30-40 minutes or until a knife comes out clean from the center of the cake. Let cool before icing.
For the icing
Soften the butter and add all ingredients into a small bowl.
Add 1 tsp water or almond milk if the icing seems too firm. Spread all over the cake once it has cooled. Cake can be frozen to enjoy later, enjoy!