Lemon Layer Cake (Vegan) (Edit recipe)

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Nothing says summer like a lemon cake—sweet, zesty, and effortlessly easy, it’s the perfect treat for sunny days. This 6-inch, two-layer beauty boasts a moist, tender crumb bursting with fresh lemon flavor, a creamy, tangy layer of homemade lemon curd nestled between the layers, and a luscious lemon buttercream infused with even more lemon curd. If you are looking for a simple, dairy and egg free lemon cake, this is it. – your new go to cake for warm weather celebrations or that lemon lover in your life.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

40 minutes

INGREDIENTS

20

Serves: 8

Ingredients

Lemon Cake

2.25 cups All Purpose Flour, (270 grams)
1.5 tsp Baking Powder
.5 tsp Baking Soda
1 cup Cane Sugar, (200 grams)
4 Tbsp Plant-Based Butter, -room temperature
4 Tbsp Olive Oil, -light olive oil
10 Tbsp Oat Milk, Organic, -room temperature (150 ml) (any plant-based milk will work)
.5 cup Almond Milk Yogurt, -room temperature (120 grams) (any plant-based yogurt will work)
2 tsp Vanilla Extract
2.5 Tbsp Lemon Zest
2.5 Tbsp Lemon Juice

Lemon Buttercream

4 cups Powdered Sugar, (480 grams)
12 Tbsp Plant-Based Butter, -room temperature (168 grams)
3 Tbsp Dairy-Free Whipping Cream, -cold
3.5 Tbsp Lemon Curd, (see notes for a link to my recipe for homemade lemon curd)

Assembly

1 tsp Lemon Zest
.33 cup Lemon Curd

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Lemon Cake: Zest and juice the lemons – 2 medium lemons were enough to give me all the zest and juice needed for the recipe – set the juice and zest aside for later.
Preheat the oven to 350F and prepare 2 6-inch round cake pans by greasing them and lining the bottoms with parchment paper.
To a small bowl, add the flour, baking powder, and baking soda. Whisk to combine and set the bowl aside.
To a 2-cup measuring cup, add the milk, yogurt, vanilla extract, and lemon juice. Whisk to combine and set aside.
To a medium bowl, add the sugar and lemon zest. Using your fingers, rub the zest into the sugar until all of the sugar is coated in zest. Add the butter and oil to the bowl. With a handheld mixer, blend at medium-high speed for about 2 minutes.
Add half of the liquid mixture to the butter mixture and blend at medium speed for 15 seconds. Add half of the flour mixture to the bowl and blend at medium speed for 15 seconds.
Add the rest of the liquid mixture to the bowl and blend at medium speed for 15 seconds, add the rest of the flour mixture and blend at medium speed until no more flour can be seen.
Give the batter a few good stirs with a spatula and then divide the batter evenly between the two pans.
Bake the cakes for 40 minutes or until set – edges are pulling away from the pan and a toothpick inserted comes out clean.
Let the cakes rest in the pans for 10 minutes and then turn them out onto a cooling rack and remove the parchment paper. Make sure the cakes have cooled to room temperature before frosting them.
Lemon Buttercream: To the bowl of a stand mixer, add the butter. With a balloon whisk attachment, whip the butter for 2 minutes at high speed, scrape the sides and whip for 1 more minute.
Add the powdered sugar and blend at medium-to-medium high speed for 1 to 2 minutes or until it all comes together.
Add the heavy cream and lemon curd and blend at high speed for 3 minutes.
Assembly: Set the first cake layer on a plate or serving dish and generously frost the top, spreading it evenly. Add the lemon curd to the top of the buttercream layer, evenly spreading it out.
Place the second cake layer over the top of the curd layer. Cover the top with another thick layer of buttercream, spreading it across the top and down the sides. Add more frosting as needed to ensure the entire cake is fully coated.
Smooth the buttercream out on the top and sides of the cake with a cake scraper or off set spatula. Place some of the buttercream in a piping bag, fitted with the piping tip of your choice and decoratively pipe buttercream on top of the cake.
Decorate the top of the cake with some lemon zest.
The cake is ready to slice and serve.
Store the cake in an airtight container at room temperature or in the refrigerator.

Notes

A link to my recipe for homemade lemon curd - Lemon Curd (Vegan

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	814
Fat:	30 g
Carbohydrates:	126 g
Protein:	5 g
Cholesterol:	5 g
Sodium:	219 mg
Fiber:	1 g
Sugars:	93 g
Sugar Alcohol:	0 g
Calculated per serving.