Lemon Zest Vegan Genoise Cake
This delightful Lemon Zest Vegan Genoise Cake is the perfect centerpiece for any special occasion. Inspired by a beautiful wedding last summer, this light and fluffy cake won the hearts of both vegan and non-vegan guests alike. The unique blend of zesty lemon flavor and a moist texture delivers a refreshing dessert experience that dances on your palate. With layers of homemade Vegan Lemon Curd and a choice of either Macadamia Nut Butter Buttercream or Easy Buttercream Icing, this cake is sure to impress. It's a recipe that has been cherished and modified to create the ultimate vegan wedding cake, making it not just a dessert, but an unforgettable memory. Whether celebrating a wedding or an everyday occasion, this cake is a showstopper!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
white flour
2.5 cups (sifted)
granulated sugar
1.5 cups (none)
baking powder
2 teaspoons (none)
baking soda
0.5 teaspoon (none)
salt
3/4 teaspoon (none)
margarine
1/4 cup + 2 tablespoons (softened)
lemon juice
2 tablespoons (freshly squeezed)
water
1 cup (none)
lemon
1 large (zest only)
soymilk
3/4 cup (none)
vanilla extract
1.5 teaspoons (none)
lemon extract
1 teaspoon (none)
Instructions
1
Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing with a generous amount of margarine and dusting flour, ensuring an easy release of the cake.
2
In a large mixing bowl, whisk together all the dry ingredients: 2 1/2 cups white flour, 1 1/2 cups granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt until well combined.
3
Add 1/4 cup of margarine, 1 cup of water, and 2 tablespoons of lemon juice to the dry ingredients. Using a stand mixer, beat the mixture on medium speed for about one minute until well blended.
4
Next, incorporate the remaining ingredients: 3/4 cup soymilk, the zest of one large lemon, 1 1/2 teaspoons vanilla, and 1 teaspoon lemon extract. Continue to mix for another minute until the batter is smooth and evenly combined.
5
Evenly divide the batter between the prepared cake pans and carefully smooth the tops.
6
Bake in the preheated oven, checking for doneness: 8-inch pans will take about 40-50 minutes, while 10-inch pans need about 50-60 minutes. You can test doneness by inserting a toothpick into the center of the cakes; it should come out clean.
7
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Loosen the edges with a thin knife before inverting onto wire racks to cool completely, avoiding cracking or breaking.
8
Once cooled, take one of the cake layers and spread a generous layer of Vegan Lemon Curd on top. Place the second layer on top and gently press down.
9
Finish by icing the cake with your choice of vegan frosting. My favorite combination is to use Macadamia Nut Butter Buttercream Icing for a nutty twist, but you can stick with the classic Easy Buttercream Icing as well.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Lemon Zest Vegan Genoise Cake.
Is this cake recipe suitable for vegans?
Yes, this is a 100% vegan recipe using margarine and soymilk.
What inspired this Lemon Zest Vegan Genoise Cake?
It was inspired by a beautiful wedding last summer and was designed to appeal to both vegan and non-vegan guests.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How should I prepare the cake pans?
Grease the pans generously with margarine and dust them with flour to ensure an easy release.
Which dry ingredients are needed?
You will need 2.5 cups white flour, 1.5 cups granulated sugar, 2 teaspoons baking powder, 0.5 teaspoon baking soda, and 3/4 teaspoon salt.
How much flour is required and how should it be prepared?
The recipe requires 2.5 cups of white flour, which should be sifted.
What is the first mixing step for the batter?
Whisk together all the dry ingredients in a large mixing bowl.
When do I add the margarine and water?
Add 1/4 cup of margarine and 1 cup of water after whisking the dry ingredients, then beat on medium speed for one minute.
What liquid is added in the second mixing stage?
3/4 cup of soymilk is added in the second stage of mixing.
How much lemon juice is used in the batter?
The batter uses 2 tablespoons of freshly squeezed lemon juice.
What kind of zest is used in the cake?
The recipe calls for the zest of one large lemon.
Which extracts provide the flavor?
The recipe uses 1.5 teaspoons of vanilla extract and 1 teaspoon of lemon extract.
How long should I mix the batter in total?
The batter is mixed in two stages, each lasting approximately one minute.
How long does it take to bake 8-inch pans?
8-inch pans typically take between 40 to 50 minutes to bake.
What is the baking time for 10-inch pans?
10-inch pans take slightly longer, between 50 to 60 minutes.
How can I tell if the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is finished baking.
How long should the cake cool in the pan?
Let the cakes cool in their pans for 10 minutes before removing them.
What is the best way to remove the cake from the pan?
Loosen the edges with a thin knife and invert the cakes onto wire racks to cool completely.
What filling is recommended for the layers?
A generous layer of homemade Vegan Lemon Curd is recommended between the cake layers.
What icing options are suggested?
You can use Macadamia Nut Butter Buttercream Icing or Easy Buttercream Icing.
What is the author's favorite frosting pairing?
The author recommends using Macadamia Nut Butter Buttercream Icing for a nutty twist.
How many ingredients are in this recipe?
There are 12 ingredients used to make the cake batter.
Is this cake described as having a specific texture?
Yes, the cake is described as being light, fluffy, and moist.
Can this cake be served at a wedding?
Absolutely, it is described as the ultimate vegan wedding cake and a showstopper.
How much baking powder is used?
The recipe calls for 2 teaspoons of baking powder.
What type of sugar is used?
1.5 cups of granulated sugar are used in the recipe.
Does the recipe use baking soda?
Yes, it uses 0.5 teaspoon of baking soda.
How much margarine is used in total for the batter?
The batter uses 1/4 cup plus an additional 2 tablespoons of margarine.
What is the primary flavor profile of this cake?
The cake has a refreshing, zesty lemon flavor.