Lemony French Cake

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1 cup (240 g) plain or vanilla soy yogurt

1 cup (120 g) powdered sugar, sifted

1/2 cup (120 ml) vegetable oil

1 teaspoon pure vanilla extract

2 teaspoons pure lemon extract + zest of one small lemon

1 1/2 cups (185 g) all-purpose flour, sifted

2 teaspoons baking powder

2 ounces tofutti cream cheese (quarter of a tub)

1 cup (120 g) powdered sugar

1 tablespoon (14 g) margarine

1/2 teaspoon pure lemon extract

1/2 cup (60 g) powdered sugar

fresh lemon juice, 1 tablespoon (15 ml) at the most

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