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Lemon cake. If I had to pick a summertime flavor I just can’t get enough of, it’s definitely lemon. It’s delicate and refreshing and just easy to eat. We’re not big cake people but I had some dried lemon slices left over from our charcuterie board a few weeks back that I couldn’t help but envision on a cake and a bag of lemons just inviting an afternoon baking session. I ended up making the cake dairy-free and frosting it with some TruWhip I picked up at my local Wholefoods. Much lighter than buttercream, it was perfectly refreshing and easy to make although not entirely dairy-free.

Start by heating your oven to 350 degrees F. Trace the bottom of your cake pans and cut out 3 rounds out of parchment paper. Line the bottom of three 9″ cake pans and spray with non stick cooking spray.

INGREDIENTS (makes enough for a tall, three layer cake)

7 C All Purpose Flour, sifted first then spooned into measuring cup and leveled.

2 Tbsp Baking Powder

3/4 tsp Salt

2 1/4 C Oat Milk

6 Eggs

Juice of 4 lemons, zest of 4 lemons separated

1 1/2 C Granulated Sugar

1 C Agave Syrup

16 oz (2 C) Mykonos Butter or Earth Balance Soy-Free, softened

2 tsp Vanilla Bean Extract

2  8oz jars of Lemon Curd (I got mine at Trader Joes)

1 Tub of defrosted Frozen Whipped Topping (I like TruWhip brand but you can get the coconut milk version for a dairy-free option)

Dried lemon slices for garnish

Sift your flour first, then scoop into measuring cup and level with a knife into a medium size bowl. Add the baking powder and salt to the flour. Zest lemons in a small bowl, reserving zest of 1 lemon for the whipped frosting. Cut freshly zested lemons in half and squeeze lemon juice into a separate large bowl and set aside.

Add oat milk, vanilla, eggs, zest (except reserved amount) and agave syrup to lemon juice, and mix until combine.  In the bowl of a stand mixer fitted with a paddle attachment, mix butter substitute and granulated sugar until creamy and fluffy. Slowly add wet ingredient mixture beating slowly until combined.

Slowly add flour mixture and beat just until combine. Do not over mix as this creates a gummy consistency. Divide batter equally among three greased cake pans.

Bake about 20-25 minutes watching closely and testing with a toothpick, it may need more or less depending on your oven. You want the toothpicks inserted into the cakes to come out clean but be just barely browning. Do not over bake these or you end up with a dry, unmoist cake. Bah. No fun. I did it and it’s just not nearly as good.

Turn baked cakes onto a cooking rack to cool completely before assembling your cake. While they are cooling, defrost your whipped topping.

Divide lemon curd evenly between two layers. Add lemon zest to your whipped topping, mix together and frost your cake. One tub was sufficient for my cake. Use those dried lemon slices to garnish your cake and enjoy! This really is best the day you make it. If you’re wanting to savor it over a couple days, don’t frost the cake, add a dollop of the whipped topping to your slices of cake. Wrap unfrosted cake in plastic and store in a ziplock bag or airtight container.