I will never look for another Lemon Cake recipe again. It is moist, lemony & one of the best cakes I've made vegan or otherwise. I love the sugared lemon peel as a garnish. It's super simple but really adds to the finished cake.
I adapted this from a recipe by Nora Cooks. I used a different method in order to get a 6 inch cake with 3 layers (method below). It requires an extra few steps but it is simple. If you can't be bothered with all of that, just use 2 x 8 inch cake rounds and call it a day. I like the 3 layer cake because it looks impressive. You will need one 6 inch high sided spring form cake pan and a sheet of acetate paper (available at craft, baking or office supply stores)
**This recipe calls for Aquafaba. It's an ingredient you might not be familiar with unless you do a lot of vegan baking. Don't let it stop you from trying this cake because it's so easy. Just open a can of chickpeas, strain and reserve the liquid. (the liquid is called Aquafaba!) It whips up just like egg whites, and is also the base of many vegan mayo recipes. I will usually just whip up a batch of hummus with the chickpeas.
Recipe : 3 Layer Lemon Cake with Lemon Buttercream
Assemble the cake (3 layer 6 inch)
Hey! I'm Trisha