Description
A fluffy dairy-free lemon cake recipe using an easy doctored cake mix. Filled with bright and zesty homemade lemon curd and covered in a whipped lemon buttercream frosting. The perfect cake for a spring or summer party.
Ingredients
Lemon Cake
-
1 box (461 grams) lemon cake mix
-
½ tsp. fine sea salt
-
¾ cup dairy-free milk, room temperature
-
⅔ cup dairy-free yogurt, room temperature
-
4 egg whites, room temperature
-
⅓ cup vegetable oil
-
1 tablespoon lemon extract *optional
-
1 teaspoon vanilla extract
Lemon Curd
-
3 large egg yolks, room temperature
-
1 large egg, room temperature
-
½ cup granulated sugar
-
½ cup lemon juice
-
¼ teaspoon fine sea salt
-
¼ cup dairy-free salted butter, room temperature
lemon Buttercream
-
1 cup dairy-free salted butter, room temperature
-
1 cup all-vegetable shortening
-
6 cups icing sugar
- 1 teaspoon fine sea salt
-
2 tablespoons lemon extract
-
optional: yellow gel food color *I used ChefMaster
Instructions
Lemon Cake
-
Preheat the oven to 350ºF degrees and prepare two 8-inch round cake pans with non-stick baking spray and parchment paper.
-
In the bowl of a stand mixer give the cake mix and salt a quick whisk to break up any clumps.
-
Add in all the wet ingredients and mix until combined. Be careful not to overmix.
-
Divide batter between pans and bake for 20-25 minutes or until a toothpick comes out with a few crumbs.
-
Cool in pans for 10 minutes and then invert on a cooling rack to fully cool.
Lemon Curd
-
In a medium pot combine the egg yolks, whole egg, sugar, and lemon.
-
Cook mixture on medium-low heat constantly stirring with a whisk until it comes to a boil and begins to thicken. Remove from the heat.
-
Add in the salt and butter and mix until fully melted and incorporated.
-
Strain curd into a dish to remove any cooked egg bits and immediately cover with plastic wrap directly on the surface of the curd. Let cool completely before filling the cake.
Lemon Buttercream
-
In the bowl of a stand mixer with the paddle attachment cream the butter and shortening on high speed until light and fluffy, approximately 10 minutes.
-
Add the icing sugar, salt, and lemon extract and mix on low until combined.
-
Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.
-
Add a drop of yellow gel food coloring if so desired and mix until combined.
Cake Assembly
-
Place one leveled layer of lemon cake on a cake board or plate. Top with approximately 2 cups of buttercream.
-
Pipe a border of buttercream around the edge and fill with approximately ½ cup lemon curd. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.
-
Cover the cake with another layer of buttercream and smooth sides.
-
Decorate as you please. I left the top edge raw and unfinished for a rustic aesthetic and used fresh lemon slices and garden-picked flowers to decorate the top. Enjoy.
- Prep Time: 2 Hours
- Cook Time: 30 Minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 717
- Sugar: 72 Grams
- Sodium: 676 Miligrams
- Fat: 40 Grams
- Saturated Fat: 19 Grams
- Unsaturated Fat: 16 Grams
- Trans Fat: 2 Grams
- Carbohydrates: 87 Grams
- Fiber: 0 Grams
- Protein: 4 Grams
- Cholesterol: 96 Miligrams
Keywords: dairy-free lemeon cake, dairy free lemon cake, dairy free doctored lemon cake mix, doctored lemon cake, dairy free lemon cake recipe