04/09/2024

Lemon Layer Cake (Vegan)

Name: Lemon Layer Cake (Vegan)
Prep time: 20 min
Cook time: 27 min
Ingredients: 1½ cups + 3 tbsp / 200 grams all purpose flour; 1+ ⅛ tsp baking powder; ¼ + ⅛ tsp baking soda; ¾ cup / 150 grams cane sugar; 3 tbsp plant based butter with salt - melted; 3 tbsp oil ((I used olive oil)); 2 tbsp lemon zest; 2 tbsp lemon juice; 2 tsp vanilla extract; ½ cup / 120 grams plant based milk ((room temperature)); 6 tbsp / 90 grams plant based yogurt ((room temperature)); ¼ cup cane sugar and ½ tbsp zest for rolling the cake in; ½ recipe see my recipe for lemon curd - ½ recipe will due or ⅓ cup of your favorite lemon curd; 2 cups / 240 grams powdered sugar ((suggest sifting)); 8 tbsp / 113 grams plant based butter with salt; 2 tsp lemon juice; 1 tbsp lemon zest; 2 tbsp plant based heavy cream (( needs to be cold))

This lemon layer cake has a lovely light lemon buttercream, a slightly tart curd, and a light, moist, citrusy crumb. For all of my lemon lovers, here’s an egg-free and dairy-free lemon cake.

This cake consists of delicately light, citrus-flavored layers that are complemented by a thin layer of tart yet sweet lemon curd. For flavor and fun, the edges of the cake layers are coated with a zesty sugar mixture. The zesty lemon buttercream, which adds the last layer of lemon to this incredible lemon layer cake, is the finishing touch. This cake may seem complicated at first, but it’s really simple to put together, and the results are well worth the effort.

What you will need:

This is a simple and straightforward recipe. If you can’t find what you need in your pantry, it should be easy to find at your neighborhood grocery store. Lemons are essential. I would have three medium-sized to large lemons on hand, so you are ready. If you decide to make your own lemon curd, you will need additional lemons, which are not included in this suggested number.

Cake

all purpose flour
baking powder
baking soda
cane sugar
lemon juice
lemon zest
plant based milk
plant based butter with salt
oil – I used olive oil
plant based yogurt
vanilla extract
lemon curd – homemade or store bought
extra cane sugar and lemon zest for rolling the cake in

Lemon Buttercream

plant based butter with salt
powdered sugar
lemon juice
lemon zest
plant based heavy cream

How to:

The first step is to prepare the lemon curd, if you have chosen to make homemade lemon curd. Please see my recipe found on the website; you can also make or buy your favorite lemon curd. Next, we need to zest and juice the lemons and set them aside for later use.

To prepare the cake layers, let’s start by preparing two 6-inch round cake pans. They need to be lightly greased, and the bottoms should be lined with parchment paper. In a medium bowl, add the flour, baking powder, and baking soda; whisk to combine and set aside. In a large bowl, add the sugar and lemon zest. Combine them by rubbing them together with your fingers until you achieve the consistency of wet sand. To the sugar mixture, you will add melted butter, oil, lemon juice, milk, yogurt, and vanilla extract; whisk for 30 seconds to a minute to combine. To the wet ingredients, add the dry ingredients and whisk until just combined. Pour equal amounts of batter into the two prepared cake pans and set aside. Preheat the oven to 350F. Once the oven reaches temperature, place the pans in the oven and bake for 27 minutes, or until a toothpick inserted comes out clean. Let the cakes rest in the pans for 5 to 10 minutes, and then turn them out onto a cooling rack. Let the cakes cool completely before frosting.

While the cake layers are cooling, the lemon buttercream can be prepared. In the bowl of a stand mixer (a hand mixer can also be used), add the butter and whip with a balloon whisk for 3 minutes on high. We are looking for a light, fluffy, creamy consistency. To the whipped butter, add the lemon juice, lemon zest, and heavy cream; whip on high for another 3 minutes. Lastly, add the powdered sugar and whip on low until the sugar is almost fully incorporated, then increase the speed to medium-high and continue whipping for 5 minutes.

To assemble the cake, place a cake layer on a stand or serving plate. Spread a thin layer of buttercream on top of the first layer. Fill a piping bag with buttercream fitted with an open star piping tip. I used what is equivalent to a Wilton 6B. Pipe buttercream around the edge of the cake layer, and then fill the inside of the buttercream ring with lemon curd. I used 1/3 of a cup of curd. Place layer number 2 on top of layer number one, continuing with the same piping tip; cover the top of the layer with buttercream. For a final look, lemon zest can be sprinkled on the top of the cake.

Helpful tools/tips:

This recipe was made for a two-layer, 6-inch round cake, but a single-layer, 8-inch round cake can also be made. The recipe can be doubled for a 2-layer, 8-inch cake if you would like. Please feel free to decorate this cake any way you choose. I have mentioned the piping tip I used in the post if you are interested. Rolling the cake edges in the sugar/zest mixture and the zest sprinkled on top are optional. If you make this recipe, please let me know; I would love to know how it turns out.

So, let’s get started. Please make, bake and enjoy!