Description
This vibrant Vegan Lemon Cake features a moist, citrus-infused crumb made with vegan butter, soy milk, and fresh lemon juice. Topped with a luscious vegan lemon cream cheese frosting and homemade lemon curd filling, it’s the perfect refreshing dessert for any occasion. The cake layers are delicately flavored with lemon zest and vanilla, while the creamy frosting adds a tangy sweetness, creating a harmonious balance of textures and flavors.
Ingredients
Cake Ingredients
- 360 g all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 240 ml soy milk (see note 1)
- 80 ml fresh lemon juice (see note 2)
- 300 g granulated sugar
- 4 tablespoons lemon zest (see note 2)
- 115 g vegan butter, softened (see note 3)
- 2 teaspoons vanilla extract
- 180 g vegan Greek-style yogurt or vegan sour cream
Frosting Ingredients
- ½ batch vegan lemon curd, room temperature (see note 4)
- 200 g vegan butter, softened (see note 1)
- 200 g vegan cream cheese, room temperature (see note 5)
- 60 g powdered sugar
Instructions
- Prepare the Oven and Pans: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Line the base of two 8-inch cake tins with parchment paper circles and grease the sides liberally with oil or vegan butter.
- Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and sea salt into a bowl. Whisk thoroughly to ensure even distribution and set aside.
- Make Vegan Buttermilk: In a jug, mix the soy milk with freshly squeezed lemon juice. Let it rest to curdle slightly, mimicking buttermilk consistency, and set aside.
- Flavor the Sugar: In a mixing bowl or the bowl of your stand mixer, add the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it feels wet and aromatic, releasing the citrus oils.
- Cream Butter and Sugar: Add the softened vegan butter to the sugar mixture. Using an electric mixer or stand mixer paddle attachment, beat for 1-2 minutes until well combined and fluffy.
- Add Vanilla and Yogurt: Incorporate the vanilla extract and vegan Greek-style yogurt (or sour cream) into the creamed butter mixture in 2-3 additions, mixing each time until fully incorporated. The batter might appear slightly split, which is normal.
- Combine Batter: Add about one-third of the dry flour mixture and one-third of the vegan buttermilk alternately to the batter. Mix gently after each addition until just combined. Repeat this process with the remaining dry ingredients and vegan buttermilk in two more increments. Avoid overmixing to maintain a tender crumb.
- Bake the Cake: Divide the batter evenly between the prepared cake tins. Place in the preheated oven and bake for 30-35 minutes. Test doneness by inserting a skewer into the center; it should come out almost clean with a few moist crumbs attached.
- Cool the Cakes: Allow cakes to cool in their tins for 10 minutes. Then carefully turn them onto a wire rack and peel away any parchment stuck to the base. Cool completely before frosting.
- Prepare Lemon Cream Cheese Frosting: If not already made, prepare vegan lemon curd and allow it to cool to room temperature. If pre-prepared, whisk lemon curd until smooth and bring it to room temperature by sitting it out of the fridge for at least an hour.
- Whisk Butter and Cream Cheese: Using a stand mixer or electric whisk, beat the softened vegan butter and vegan cream cheese together until light, fluffy, and creamy.
- Add Lemon Curd and Powdered Sugar: Gradually add about 200 g of the lemon curd (approximately two-thirds of a half batch) to the frosting mixture while whisking until well incorporated. Then add the powdered sugar slowly and mix until smooth and combined.
- Assemble the Cake: Place one cake layer on a turntable or serving plate. Spread about one-third of the frosting evenly over the surface using an offset spatula.
- Add Lemon Curd Filling: Pipe a ring of frosting around the edges of the frosted first layer to create a dam. Spoon the remaining lemon curd inside this dam and carefully smooth it out with a spatula.
- Layer and Frost: Add the second cake layer on top. Use the remaining frosting to cover the top and sides of the entire cake. Smooth the frosting with a cake scraper for a clean finish.
- Garnish: Decorate the finished cake with fresh mint leaves, edible daisies, and lemon segments for a vibrant, natural look and extra flavor appeal.
Notes
- Note 1: Soy milk and vegan butter are used to create the vegan buttermilk and for moisture and richness in the cake.
- Note 2: Freshly squeezed lemon juice and zest are essential for the bright, authentic lemon flavor.
- Note 3: Vegan butter should be softened for easier creaming and incorporation into the batter.
- Note 4: Homemade vegan lemon curd is used in the frosting and filling; it can be prepared in advance or while the cakes bake.
- Note 5: Room temperature vegan cream cheese ensures smooth and easy blending in the frosting.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
