Dive into the refreshing taste of lemon with this soft and fluffy cake, perfectly balanced with a rich lemon curd and a smooth vanilla buttercream.
For the Cake:
- Ingredients:
- 220g All-Purpose Flour
- 200g Granulated Sugar
- 1.5 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
- 80ml Neutral Oil (e.g., canola or grape seed)
- 180ml Milk (such as unsweetened almond milk)
- 12ml Fresh Lemon Juice
- 60g Plain Yogurt (vegan or dairy)
- 1 tsp Vanilla Extract
- Zest from 1 Lemon
- Method:
- Preheat your oven to 350°F. Prepare three 4-inch cake pans by lightly oiling and lining with parchment.
- In a bowl, mix milk, lemon juice, and yogurt. After 5 minutes, add in oil and sugar, stirring until sugar dissolves. Incorporate lemon zest and vanilla.
- In another bowl, sift together dry ingredients. Gradually mix into the wet ingredients.
- Pour the batter into the pans and bake for 20-25 minutes. Allow to cool in pans for 30 minutes before transferring to a rack.
Lemon Curd Filling:
- Ingredients:
- 250g Fresh Lemon Juice
- 150g Granulated Sugar
- 18g Corn Starch
- 22g Cream (dairy or non-dairy), mixed with corn starch
- 20g Softened Butter
- Method:
- In a saucepan, combine lemon juice and sugar. Once simmering, whisk in the cream-cornstarch mix. Stir continuously for 1-2 minutes.
- Transfer to a bowl and mix in butter. Cover with plastic wrap touching the curd's surface. Chill for 12 hours. Before using, ensure a smooth consistency.
For the Vanilla Buttercream: Refer to the previously provided recipe.
Note: This cake is best made ahead of time. Store in an airtight container in the fridge for 2-3 days and serve at room temperature. Enjoy your slice of citrus delight!
