Delight in our Single-Layer Lemon Cake, an exquisite dessert that pairs zesty lemon curd with a light and airy whipped cream topping. This cake is not only a feast for the eyes but also a treat for the palate, featuring bright lemon flavors that are both refreshing and satisfying.
Why You’ll Love This: This lemon cake is perfect for those who appreciate a dessert that’s not overly sweet. It’s made without eggs, oil, or dairy, making it an excellent choice for vegans and those with dietary restrictions. The use of almond milk and a choice of vegan condensed milk and whipped cream ensures that everyone can enjoy this delightful treat.
Perfect Occasion: This cake is ideal for spring and summer gatherings, afternoon teas, or any occasion that calls for a light dessert. It’s also great for celebrations where guests might prefer a vegan or dairy-free option.
Decoration Tips: For a beautiful presentation, use a piping bag with a round nozzle to apply the whipped cream elegantly on top of the lemon curd layer. Garnish with lemon zest or thin lemon slices for a touch of sophistication. Fresh mint leaves or edible flowers can also add a pop of color and enhance the cake’s visual appeal.
Lemon Cake Ingredients:
- 188g (1 + 1/2 cup) all-purpose flour
- 150g (3/4 cup) granulated sugar (alternative: cane, castor, or golden sugar)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 180ml (3/4 cup) unsweetened almond milk (or any milk of choice)
- 2 tsp lemon juice
- Zest from 2 medium lemons
- 130ml (1/2 cup) condensed milk (choose oat, coconut, or preferred vegan option)
- 1 tsp vanilla extract
Method:
- Preheat your oven to 350°F (175°C) and line an 8-inch round cake tin with baking paper.
- In a bowl, mix the milk with lemon juice and let it sit for 5 minutes to slightly curdle.
- Add sugar mixed with lemon zest, condensed milk, and vanilla extract to the milk mixture. Stir until fully combined.
- Sift in all dry ingredients and gently mix the cake batter until smooth.
- Pour the batter into the prepared cake tin and bake for 20-25 minutes or until firm to the touch.
- Remove from the oven, let cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Whipped Cream Topping Ingredients:
- 180ml (3/4 cup) non-dairy whipping cream
- 30g (1/4 cup) powdered sugar
- 1 tsp vanilla extract
Method:
- In a bowl, combine whipping cream, powdered sugar, and vanilla extract.
- Whip until stiff peaks form. Chill in the fridge until ready to assemble.
Eggless Lemon Curd Ingredients:
- 135ml (1/2 cup) milk
- 95ml (1/3 cup + 1 tbsp) lemon juice
- 100g (1/2 cup) granulated sugar
- 32g (1/4 cup) cornstarch
- 28g (2 tbsp) soft butter (vegan if desired)
- Additional milk for adjusting consistency
- A pinch of turmeric for color
Method:
- In a pot, whisk together milk, lemon juice, sugar, and cornstarch. Bring to a boil while constantly whisking.
- Once boiling, remove from heat and stir in the butter until the curd is smooth and glossy.
- Stir in turmeric for color. Transfer the curd to a bowl, cover with plastic wrap touching the surface, and chill completely.
- Before using, blend the lemon curd to smooth out any lumps, adjusting the consistency with a little milk if needed.
Assembly:
- Once the cake is completely cool, spread a thick layer of lemon curd over the top.
- Pipe the chilled whipped cream on top of the lemon curd.
Enjoy this delightful Single-Layer Lemon Cake, where each slice offers a perfect balance of tangy and sweet, wrapped up in a light, creamy texture!