When I wrote this recipe I was kinda over using lemon extract. I use a fair amount of extracts, but lemon extract has always grossed me out. When using a citrus that is abundantly flavorful, it’s a shame to rely on some watered down stuff in a bottle. As a result, this recipe relies on the lemon zest and lemon juice to really get that lemon punch in there. The sweetness combined with the zestiness of the lemon ingredients makes for a very addicting dessert since it’s so well balanced.
1 1/4 cups all purpose flour
1 cup sugar
1/2 cup soymilk
1/4 cup canned coconut milk
1 teaspoon coconut vinegar
1/2 cup butter
3 tablespoons lemon zest
1/4 cup lemon juice
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 teaspoon baking powder
Yield: 1 dozen or one 9 inch round cake layer or two 6 inch round cakes
1.) Preheat oven to 350 degrees. Line a muffin pan with twelve cupcake liners.
1.) Preheat oven to 350 degrees. Trace a 9 inch round cake pan on parchment paper with a pencil. Cut the circle out. Coat the cake pan with nonstick spray and flour and play parchment paper circle on top.
2.) In a large mixing bowl, whisk together the soymilk, coconut milk, and coconut vinegar until frothy. Set aside and prepare the next steps.
3.) In a medium bowl, sift together the flour, baking soda, and baking powder.
4.) Combine the lemon zest and sugar together in a large mixing bowl, using your fingers. Mix for about three minutes, until the oils from the lemon zest have moistened the sugar and the mixture is very fragrant. You need to smell lemon goodness to know you’ve unlocked the flavor!
5.) Using an electric mixer with the whisk attachment, mix together the sugar and butter on medium speed until light and fluffy.
6.) Add vanilla extract, lemon juice, and the milk-vinegar mixture to sugar and butter at medium speed until well incorporated.
7.) Add the dry ingredients slowly to the wet mixture and mix on medium speed until just smooth. Make sure to scrape down the sides of the bowl every once in awhile.
8.) Line a muffin pan with twelve cupcake liners. Using an ice cream scooper, fill cupcake liners about two thirds of the way full. Bake for 18 minutes or until knife comes out clean. Transfer to cooling rack. Frost cupcakes when completely cooled.
8.) Bake cake for 25 minutes or until a toothpick comes out clean when poked in the center of the cake.
9.) To take the cake out, place a cooling rack on top of cake so the tiny legs are sticking outside and not towards the cake, then flip the cooling rack and pan altogether, place on a surface, and remove the cake pan and parchment paper, slowly. Allow to fully cool before frosting.
Vanilla Buttercream Frosting:
1/2 cup shortening
1/2 cup vegan butter
2-2.5 cups powdered sugar
2-3 tbsp fresh lemon juice
1.) Using an electric mixer with the whisk attachment, cream together the shortening and vegan butter on high speed until completely smooth.
2.) On medium speed, add in the powdered sugar, vanilla extract, and lemon juice. Mix until smooth, making sure to scrape sides of the bowl. Add more lemon juice or a splash of non-dairy milk if a lighter consistency hasn’t been achieved.