Lemon Layer Cake

egg-free dairy-free lemon cake

Lovely zingy lemon cake, must be one of my absolute favourites. Lighter than some cakes, fresher and effortlessly elegant, this is definitely one to serve non chocolate fans. Whilst I do love a classic lemon drizzle (who doesn’t?!) this is a slightly more fanciful affair with lemon scented sponge sandwiched with lemon buttercream and homemade egg-free lemon curd and then the top drizzled with a zingy lemon water icing. There’s no shortage of lemon flavours in this cake!!

I really would encourage you to try this ramped up variation of the perfect lemon cake (made friendly of course) which I was introduced to by Claire Clark when I studied at Le Cordon Bleu – the lemon drizzle that inspired this one was her all time favourite cake, which definitely says something when it comes from such a master of patisserie and baking. It’s certainly a family favourite here too, often getting wheeled out at birthdays and celebrations, especially when the recipient isn’t such a big chocolate fan.

vegan lemon cake

 

Lemon Layer Cake (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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Makes one 1lb loaf cake

  • 200g self-raising flour
  • 1/2 tsp bicarbonate of soda
  • 100g caster sugar
  • a pinch of salt
  • 100ml sunflower oil
  • 150ml dairy-free milk milk
  • 1/2 tsp lemon juice
  • zest of 1 lemon

For the buttercream:

  • 2 tbps dairy-free spread
  • 1 tbsp vegetable fat, such as Trex
  • 1/2 cup icing sugar
  • 1 tsp lemon juice
  • 1/2 tsp lemon essence (optional)

For the icing:

  • 1/4 cup icing sugar
  • lemon juice to make a pourable icing
  • 2-3tbsps lemon curd for filling

IMG_6511

  1. Sift together the flour, bicarb and salt. Stir in the sugar and lemon zest
  2. In a separate bowl, combine the soya milk, lemon juice and oil.
  3. Pour the wet ingredients into the dry and gently mix until combined into a smooth mixture. Pour into a lined loaf tin.
  4. Bake at 180 degrees centigrade for approx. 30 minutes (until a knife comes out clean). Cool on a wire rack.
  5. Meanwhile, whisk together the buttercream ingredients.
  6. Once cooled, split in half horizontally and fill with a layer of lemon buttercream and lemon curd. Place the top back on and drizzle with the lemon water icing.

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Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

12 thoughts on “Lemon Layer Cake

  1. Ooh I love citrus baked goods – I made a lemon cake this week too. Mine was with yoghurt, needs a bit of fine tuning before sharing though. I love the addition of the creamy layer. Cute plate too πŸ™‚

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