Vegan Lemon Genoise Cake

Recipe by CupcakeAngel
READY IN: 50mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Prepare the pans by greasing with margarine and dusting with flour.
  • Mix the dry ingredients together with a whisk in a large mixing bowl.
  • Add the margarine, water and lemon juice and beat with an stand mixer for a minute.
  • Add the remaining ingredients and beat one more minute.
  • Divide equally between the cake pans.
  • Bake until cakes test done. (8 inch pan about 40 - 50 minutes, 10 inch pan about 50-60 minutes).
  • Cool on racks for 10 minutes, then loosen cakes and remove from pans to finish cooling, otherwise it might crack and fall apart from being too warm.
  • To remove from pans, first, run a thin knife to loosen the edge of the cake layer from the pan. Then, place a wire rack over the top of it and with a hand on each side of the baking pan and rack, quickly invert. Gently shake or tap the bottom of the pan with a wooden spoon handle to help remove the cake layer. Carefully peel off the liner and turn cake layer right-side-up to cool on a wire cake rack.
  • When completely cool cover one layer of cake with Vegan Lemon Curd #425233, and then cover with other layer of cake.
  • Cover cake with icing of your choice. May favourite is Macadamia Nut Butter Buttercream Icing #425225, but you could use Easy Buttercream Icing # 425083.
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