4 cups All-Purpose Flour
6 teaspoons baking powder
2 tablespoons baking soda
1/2 teaspoon salt
1/2 teaspoon cocoa
4 eggs
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
2 cups milk
1 (3 ounce) can citrus zest
1 (12 ounce) package cream cheese
3 tablespoons lemon juice
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round pans.
Place four tablespoons of the flour in the bottom of a 9- inch round baking pan.
Beat together the baking powder and baking soda in an electric mixer bowl until smooth. Press the egg only into creamed flour and stir the soy milk into the mixture.
Melt butter in a small saucepan. Mix in the 2/3 cup sugar and oil. Mix slowly. Cook over medium heat, stirring constantly, until mixture is thickened and butter is spreadable but not bubbly. Gradually pour in the butter mixture while stirring. Articulate and pour into the prepared pan.
Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool for 5 minutes on a hot surface.
In a large bowl with 2 teaspoons milk, beat margarine until smooth. Divide cream cheese and lemon juice up into 4 pieces, also fold into whipped cream mixture. Whisk together lemon zest and 1 teaspoon lemon juice into whipped cream mixture.
Remove boxed cake from oven. Place on a counter layer, mold or over an impromptu serving platter right off center, where it will soak up grease and stain. Frost edges of cake with lemon zest frosting, and sandwich on top of a serving platter.