Refreshing Single-Layer Lemon Cake with Lemon Curd and Whipped Cream Topping

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:

1. Preheat your oven to 350°F (175°C) and line an 8-inch round cake tin with baking paper.
2. In a bowl, mix the milk with lemon juice and let it sit for 5 minutes to slightly curdle.
3. Add sugar mixed with lemon zest, condensed milk, and vanilla extract to the milk mixture. Stir until fully combined.
4. Sift in all dry ingredients and gently mix the cake batter until smooth.
5. Pour the batter into the prepared cake tin and bake for 20-25 minutes or until firm to the touch.
6. 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:

1. In a bowl, combine whipping cream, powdered sugar, and vanilla extract.
2. 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:

1. In a pot, whisk together milk, lemon juice, sugar, and cornstarch. Bring to a boil while constantly whisking.
2. Once boiling, remove from heat and stir in the butter until the curd is smooth and glossy.
3. Stir in turmeric for color. Transfer the curd to a bowl, cover with plastic wrap touching the surface, and chill completely.
4. Before using, blend the lemon curd to smooth out any lumps, adjusting the consistency with a little milk if needed.

Assembly:

1. Once the cake is completely cool, spread a thick layer of lemon curd over the top.
2. 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!