Name: Vegan Lemon Cake With Lemon Cream Cheese Frosting Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: Vegan
Ingredients: 360 g all-purpose flour; 3 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon sea salt; 240 ml soy milk; 80 ml freshly squeezed lemon juice; 300 g granulated sugar; 4 tablespoons lemon zest; 115 g vegan butter, softened; 2 teaspoons vanilla extract; 180 g vegan Greek-style yogurt or vegan sour cream; Use homemade lemon curd as per note or recipe (quantity assumed as half batch from original); 200 g vegan butter, softened; 200 g vegan cream cheese, room temperature; 60 g powdered sugar; Approximately 200 g lemon curd (around 2/3 of half batch)

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Introduction

This vegan lemon cake is a bright and zesty treat perfect for any occasion. With a moist crumb and tangy lemon cream cheese frosting, it’s sure to impress both vegans and non-vegans alike.

A close-up of a two-layer yellow cake with a creamy light yellow frosting that covers the top and sides smoothly. Between the layers, there is a yellow lemon filling along with a thin layer of frosting. The cake slice is lifted slightly on a cake server, showing a soft and moist texture with small crumbs. The top of the cake slice is decorated with a small green leaf and a thin lemon slice. The background is a white marbled texture, and the whole cake sits behind the slice with the same smooth frosting and simple decoration. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

360 g all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
240 ml soy milk
80 ml freshly squeezed lemon juice
300 g granulated sugar
4 tablespoons lemon zest
115 g vegan butter, softened
2 teaspoons vanilla extract
180 g vegan Greek-style yogurt (or vegan sour cream)
½ batch vegan lemon curd (room temperature)
200 g vegan butter, softened
200 g vegan cream cheese (room temperature)
60 g powdered sugar

Instructions

Step 1: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Line the base of two 8″ cake tins with parchment paper and grease the sides with oil or vegan butter.
Step 2: Sift together the flour, baking powder, baking soda, and salt into a bowl. Whisk to combine and set aside.
Step 3: In a jug, combine the soy milk and lemon juice to make vegan buttermilk. Set aside.
Step 4: Add the sugar and lemon zest to a mixing bowl. Rub the zest into the sugar with your fingertips until the sugar feels slightly wet and fragrant.
Step 5: Add the 115 g softened vegan butter to the sugar and beat with an electric whisk or stand mixer until combined, about 1-2 minutes.
Step 6: Mix in the vanilla extract and vegan yogurt in 2–3 parts until fully incorporated. Don’t worry if the mixture looks slightly split.
Step 7: Gradually add the dry ingredients and vegan buttermilk in three increments—starting with about a third of the flour mixture followed by a third of the buttermilk—mixing each time until just combined. Avoid overmixing.
Step 8: Divide the batter evenly between the prepared cake tins and bake for 30–35 minutes. Insert a skewer in the center; it should come out with a few crumbs but not wet batter.
Step 9: Let the cakes cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely. Remove the parchment paper carefully.
Step 10: If you haven’t already, prepare the vegan lemon curd and bring it to room temperature before assembling the frosting.
Step 11: Using a stand mixer or hand whisk, beat the 200 g softened vegan butter and vegan cream cheese until light and fluffy.
Step 12: Slowly add about two-thirds of the lemon curd to the frosting, whisking until smooth and combined.
Step 13: Gradually whisk in the powdered sugar until fully incorporated and the frosting is creamy.
Step 14: Place one cake layer on a turntable or serving plate. Spread one-third of the frosting evenly over the top.
Step 15: Pipe a ring of frosting around the edge to create a barrier. Fill the center with the remaining lemon curd and smooth it out gently.
Step 16: Add the second cake layer on top. Use the remaining frosting to cover the top and sides of the cake, smoothing with a spatula or scraper.
Step 17: Garnish with fresh mint leaves, daisies, or lemon segments as desired before serving.

Tips & Variations

Use freshly grated lemon zest for the best lemon aroma and flavor.
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
Vegan buttermilk can be made with any plant milk mixed with lemon juice or vinegar; let it sit for 5-10 minutes before use.
If you prefer a less tangy frosting, reduce the amount of lemon curd added.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture and flavor. Leftover frosting can be stored separately in an airtight container for up to 3 days and whipped before reuse.

How to Serve

A two-layer round lemon cake with light yellow sponge layers separated by a smooth yellow lemon filling and covered in a creamy pale yellow frosting. The top is decorated with small white flowers, fresh green mint leaves, and thin lemon slices arranged near the edge. The cake sits on a round grey marble board with a slice being lifted by a cake server that has a wooden handle. In the background, there are whole lemons in a white container, lemon halves, a small jar of lemon curd, and two glass bottles with white liquid, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without lemon curd?

Yes, you can omit the lemon curd and use a simple vegan cream cheese frosting instead, though the lemon curd adds a wonderful burst of citrus flavor that complements the cake.

How do I make vegan lemon curd?

Vegan lemon curd typically combines lemon juice, sugar, plant-based butter, and a thickening agent like cornstarch or agar-agar. It’s cooked gently until thickened and chilled before use. There are many detailed recipes available online for homemade vegan lemon curd.