This was one of the first cakes I baked after removing dairy products from my diet. It took me a while to perfect the lemon curd, but it was well worth the effort and it is still one of my favourite cakes.
serves: 8 to 10
preparation: 25 minutes
baking: 40 minutes
cooling: 30 minutes
freeze: No
for the cake mixture
225g (8oz) dairy-free spread
225g (8oz) golden granulated sugar
Finely grated zest and juice of 1 lemon
4 large eggs, beaten
50ml (2fl oz) soya double cream
225g (8oz) wheat- and gluten-free self-raising flour
1 tsp xanthan gum
2 tsp gluten-free baking powder
for the lemon syrup
Juice of 2 lemons
100g (3½oz) golden granulated sugar
for the filling
1 x Lemon Curd
1 x Dairy-free Cream
equipment
2 x 20cm (8 inch) sandwich tins
* Preheat the oven to 190°C/170°C fan/Gas 5. Grease the two tins and line the bases with baking parchment.
* Using a hand-held electric mixer on a high setting, cream the dairy-free spread, sugar and lemon zest together in a large mixing bowl for about 3 minutes until light and fluffy.
* Gradually add the eggs, soya cream and lemon juice on a medium speed setting, mixing well between each addition. Don’t worry if it curdles slightly; just turn the mixer setting to high for a couple of seconds and the mixture will become smooth again.
* Fold in the sifted flour, xanthan gum and baking powder using a large metal spoon so you don’t knock the air out.
* Spoon the mixture into the two sandwich tins, smoothing to the edge with the back of a dessert spoon. To make sure both cakes are the same size, I weigh the two filled tins, adjusting if necessary.
* Bake for 35 to 40 minutes or until the cakes are well risen, golden and the sponges spring back when touched. You will also find the sponges shrink from the sides of the tin once the cakes are cooked.
* Whilst the cakes are baking, make the lemon syrup by combining the sugar and lemon juice in a small bowl and stirring well to combine.
* Remove the baked cakes from the oven and gradually spoon the lemon syrup over both. Leave the cakes to cool in the tins for 10 minutes before turning them out onto a metal cooling rack.
* Once completely cool, place one cake on a cake board or serving plate and spread the lemon curd evenly over the surface, then top with the dairy-free cream filling.
* Carefully place the other sponge on top and press down lightly to join the two.
* Store in an airtight container for up to three days.
tip: Try this with Passion Fruit Butter.