While sponge cakes, sand cakes, and brownies keep us warm in the autumn and winter, we look forward to introducing berries, lemons, fresh quark creams, and fruity fillings to the cake plates in the summer. To our cake mixture, we add lemon juice, lemon zest, and fresh thyme leaves.
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- Juice and zest of 2 lemons
- 1 1/2 cups plant-based milk (e.g., almond milk or soy milk)
- 1/2 cup vegetable oil (e.g., canola oil or sunflower oil)
- 2 tsp fresh thyme, finely chopped
For the Filling and Decoration
- Vegan lemon curd or lemon frosting
- Fresh berries (e.g., strawberries, blueberries, or raspberries)
- Fresh thyme sprigs
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease them.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- Add the lemon juice and zest, plant-based milk, and vegetable oil. Mix well until you have a smooth batter.
- Stir in the finely chopped fresh thyme.
- Pour the batter evenly into the prepared cake pans.
- Bake the cakes for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool completely on a wire rack.
- Once the cakes are cooled, spread a layer of vegan lemon curd or lemon frosting on top of one cake layer.
- Place the second cake layer on top. Repeat the process and spread a thin layer of lemon curd or frosting over the entire cake.
- Decorate the cake with fresh berries and thyme sprigs.
- Optionally, dust the cake with powdered sugar to add an elegant touch.
Nutrition Facts
- Calories: 320 kcal
- Fat: 14g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Carbohydrates: 45g
- Fiber: 1g
- Sugars: 24g
- Protein: 3g
- Sodium: 230mg
