Raspberry Lemon Cream Cake

INSTRUCTIONS

• Preheat oven to 350F
• Grease the cake pans (I used three 6 in. pans)
• Combine and mix dry ingredients
• Combine wet ingredients
• When oven is ready, mix dry and wet ingredients together, stir until combined. Pour into three 6 in. pans
• Bake at 20-25 minutes until toothpick comes out clean
• Remove from oven and let cool

FROSTING:

• 1 cup vegan margarine, Earth Balance ( I sometimes use half Earth Balance and half vegetable shortening)
• 2 cups powdered sugar
• 1 teaspoon vanilla powder
• 1/2 teaspoon lemon extract

• With an electric mixer, whip margarine and shortening until light and fluffy (about 10 min.)
• Sift the powdered sugar and vanilla powder
• Add sugar to the electric mixer and continue to whip for another couple of minutes