Ingredients for Vegan Lemon Genoise Cake
- White Flour
- Granulated Sugar
- 4 teaspoons baking powder
- Baking Soda
- 1 teaspoon salt
- 1 cup (2 sticks) vegan margarine, softened
- 1/2 cup fresh lemon juice
- 1 cup water
- Lemon
- Soymilk
- Vanilla
- Lemon Extract
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How to Make Vegan Lemon Genoise Cake
- Preheat oven to 350°F (175°C).
- Grease and flour two 10-inch round cake pans and two 8-inch round cake pans.
- In a large bowl, whisk together the dry ingredients: [See Ingredients List for quantities and specific ingredients].
- Add the margarine, water, and lemon juice to the dry ingredients. Beat with a stand mixer for 1 minute.
- Add the remaining wet ingredients (eggs, etc., see Ingredients list). Beat for another minute until just combined. Do not overmix.
- Divide batter evenly among the prepared cake pans.
- Bake for 25-30 minutes for the 8-inch cakes and 30-35 minutes for the 10-inch cakes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes.
- Run a thin knife around the edges of each cake to loosen. Invert the cakes onto wire racks to cool completely. This prevents cracking.
- Once completely cool, level the tops of the cakes if needed.
- Spread vegan lemon curd (#425233) between cake layers.
- Frost the cake with your choice of vegan buttercream icing (#425083 or #425225).
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
121g
Fat
6g
Carbs
19g
