2½tablespoonsfreshly squeezed lemon juice(about 1 large lemon)
½teaspoonpure vanilla extract
For the glaze:
2tablespoonsfreshly squeezed lemon juice1 lemon
Preheat your oven to 350F. Sift the flour, baking powder, and salt into a medium bowl, and whisk all the dry ingredients together.
In a separate bowl, whisk your block of silken tofu until the tofu is thoroughly broken up. Measure out 1 cup, and add it to a large bowl along with the sugar, eggs, lemon zest, freshly squeezed lemon juice, and vanilla extract.
Next, fold the dry ingredients into the wet ingredients. Then fold in the vegetable oil until thoroughly combined.
Prepare a standard 9” loaf pan by lining it with parchment paper, then greasing the parchment paper with your choice of shortening or cooking spray. Pour the batter into the loaf pan, and tap it on your counter to get rid of any air bubbles.
Bake the cake for 75-85 minutes (ours took 85 minutes). It takes a bit longer, because the tofu doesn’t behave in the same way as the standard yogurt does. Your patience will be rewarded! If you notice your cake starting to look a bit dark, tent it with foil.
When a toothpick inserted into the center of the cake emerges clean, the cake is ready. Let cool for 15 minutes on the counter before removing the cake from the pan and allowing to cool on a wire-rack completely. For best results, once the cake is completely cooled, cover with plastic wrap or a cake dome, and allow to sit overnight. This allows the cake to really absorb moisture.
When the cake is completely cooled, make the glaze by combining the powdered sugar with the lemon juice. Stir thoroughly and pour slowly over the cake to completely cover it. You can reserve some to serve alongside the cake, if that suits your fancy, too!