Lemon Layer 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.

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

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

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.