A lovely zingy lemony take on a classic Victoria sponge. This makes 10 generous portions.
- 300g self-raising flour
- 1 tsp baking powder
- 190g caster sugar
- Zest of 2 lemons
- 85ml veg/sunflower oil
- 270ml almond milk
- 2 tbsp fresh lemon juice
- 75g dairy-free spread (I use softened Stork block)
- 150g icing sugar
- 75g Vegan lemon curd* & sugar frosted rose-petals**
- Pre-heat oven to 160 degrees fan. Grease & line 2 x 20cm loose bottom cake tins
- Sift dry ingredients into a large bowl. Gently mix in the grated lemon zest
- Stir together wet ingredients in a jug. Once blended, add to the dry mix, stirring to form a smooth, thick batter.
- Spoon into the cake tins and bake for approximately 25 – 35 mins, until risen and golden
- Remove from oven, and cool on a wire rack
- Meanwhile, make up the buttercream by creaming together all the ingredients. If the buttercream is a little stiff, add extra lemon juice, or a splash of plant milk to soften.
To assemble your cake
- Make sure your sponges are completely cold before assembling. Spread the buttercream thickly onto the base sponge. Dollop the lemon curd on top of the buttercream. Use a knife to gently tease the lemon curd towards the edge of the sponge. Sandwich together with the top sponge and press gently. This will squidge the lemon curd towards the edges of the cake – delicious!
- Dust the top of the cake with icing sugar then finish off with sugared rose petals (I chose yellow to tie in with the curd, cut white would also look lovely too).
- Stick the kettle on and tuck in!
- If using rose petals, make sure they are suitable to eat, and chemical-free. I gently washed mine, before dipping in aqua faba and coating in caster sugar