8ounces (1 stick)vegan buttersoftened. Earth Balance or Country Crock Plant Butter are my favorites!
4-5cupsorganic powdered sugar
2Tablespoonsfresh lemon juiceplus more to taste (about 1 lemon)
zest of 1 large or 2 small lemons
29" cake pans
To Make the Cake:
Preheat oven to 350 degrees Fahrenheit. Prepare cake pans by spraying them with cooking spray. Set aside.
In a large measuring cup or mixing bowl, combine lemon juice and almond milk. Allow it to sit for 5-10 minutes until it looks curdled. This is just vegan buttermilk.
Once the mixture has been sitting, add the cane sugar, vanilla, and oil. Whisk the mixture together until the sugar is dissolved.
In a large mixing bowl, whisk together the flour, lemon zest, baking powder, baking soda, and salt.
Slowly pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
Fill both cake pans about 3/4 of the way (note this is for a regular 9-inch cake pan that is about 2.5 inches tall): Bake 28-30 minutes or until a toothpick in the center comes out clean. See notes to make this recipe using a sheet pan or cupcake pan.
Remove cake from the oven and let cool before transferring to a cooling rack. Let the cake cool completely before assembling!
To Make the Lemon Frosting:
Whip the softened butter until a little fluffy (about 30 seconds). Start to add the powdered sugar 1 cup at a time until frosting is fluffy and well incorporated. I used 4 cups.
Add the lemon juice and lemon zest. Taste and add more lemon zest or juice if necessary. If frosting is too liquidy, add more powdered sugar.
Once cakes are cooled, add 1 cake to a cake stand and frost a thin layer on top using a butter knife or frosting knife.
Carefully place the second cake on top of the frosted cake and frost the top and sides of both cakes.
Cake flour is needed for this recipe. All purpose flour is heavier (10-12% protein compared to 7-9% for cake flour) so it won’t be a 1:1 swap. For best results, cake flour is recommended because it gives the cake a light and fluffy yet moist texture.
To make your own cake flour at home simply take 1 cup of regular flour and remove 2 tbsp. Replace that 2tbsp. with corn starch. If you use this method you must sift it at least twice. This will mix it together properly and take out any granules that can be in all purpose flour.
Baking times vary based on cake pan choice. See below:
For Cupcakes (fill about 3/4 of the way): Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.
For 9 inch Cake- fill about 3/4 of the way (note this is for a regular 9 inch cake pan that is about 2.5 inches tall): Bake 28-30 minutes or until a toothpick in the center comes out clean.
For 9x13 inch sheet cake- Bake 25-30 minutes. Please note that glass or metal pans will vary in cook time. You should watch the cake by setting it to the lower end of these cooking instructions and give it 2-3 minute increments more until your toothpick comes out clean.