Zesty Lemon Delight Cake

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:
  1. Preheat your oven to 350°F. Prepare three 4-inch cake pans by lightly oiling and lining with parchment.
  2. 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.
  3. In another bowl, sift together dry ingredients. Gradually mix into the wet ingredients.
  4. 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:
  1. In a saucepan, combine lemon juice and sugar. Once simmering, whisk in the cream-cornstarch mix. Stir continuously for 1-2 minutes.
  2. 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!