Prep: 30 mins | Cook: 25 mins | Total: 55 mins | Quantity: 12 slices
Ingredients
Lemon Curd:
3 tablespoons (25g) cornflour
1/4 cup (50 ml) non dairy milk
juice of 2 medium lemons
3/4 cup (140g) caster sugar
2 tablespoons (30g) vegan butter
Lemon Cakes:
1 cup (225 ml) non dairy milk
1/3 cup (80 ml) vegetable oil
1 teaspoon vanilla extract
grated zest of 2 lemons
2 cups (260g) plain flour
3/4 cup (140g caster sugar
1/2 teaspoon bicarbonate of soda
1 teaspoon baking powder
Frosting/buttercream:
1 cup (230g) vegan butter – softened
2 cups (360g) icing sugar few drops lemon extract
Start with the lemon curd - put the cornflour, milk, lemon and sugar into a saucepan and heat gently, stirring fairly consistently until the mixture thickens
Remove from the heat, pour into a container and leave to cool for 10 minutes, cover then put in the fridge
Preheat your oven to 170 Fan / 190 C / 375 F
Brush the cake tins with a little margarine and dust with flour. To ensure the cakes lift easily out of the tin you can also put a disc of parchment in the bottom of each tin
Into a jug or small bowl whisk together the milk, oil, vanilla and lemon zest
Into a large bowl put the flour, sugar, baking powder and bicarb and stir well
Add the wet ingredients to the dry and mix well, stirring up from the bottom of the bowl to make sure there are no flour 'pockets'
Pour the batter into the prepared tins, flatten the tops if necessary then bake for 25 minutes or until a cocktail stick inserted into the centre of one of the cakes comes out clean with no raw cake mixture on it
Allow the cakes to cool in the tins for 10 minutes then carefully lift out onto a wire rack to cool completely
To make the buttercream frosting beat together the softened butter, and icing sugar in a stand mixer with the paddle attachment until pale and fluffy then add a few drops of lemon extract to taste
Spoon into a piping bag - no nozzle needed - just snip off the end if using a disposable one!
Place one of the cakes domed side up (flattest side down) onto a board or plate and pipe a line of frosting round the outer edge of the cake
Spread the rest of the lemon curd over the base or flattest side of the other cake. Pipe more of the icing across the lemon curd then carefully spread with a palette knife to cover the curd
Place the 2 cakes together then pipe/spread the remainder of the frosting over the cakes to completely cover them
Store the cake in an airtight container at room temperature for 2-3 days
Notes
You can make the lemon curd a few days in advance and store in the fridge but it should also be cool enough to use the same day by the time the cake is made, baked and cooled itself!
Recipe by The Cook & Him at https://thecookandhim.com/recipes/lemon-curd-cake/