Lemon and Lime Cake

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The softest lemon sponge covered with a zesty lime frosting—so moist and bursting with citrus flavor 🍋🟢

Lemon and Lime Cake

The softest lemon sponge covered with a zesty lime frosting—so moist and bursting with citrus flavor 🍋🟢
Course Dessert

Ingredients

  • 2 ½ cups self-rising flour
  • ½ cup vegan vanilla protein powder or additional flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¾ cup sugar
  • 1 ½ cups dairy-free milk like almond milk
  • ¼ cup lemon juice
  • cup dairy-free yogurt
  • ¼ cup neutral oil
  • Zest from 1 lemon

Frosting:

  • 7 oz dairy-free cream cheese
  • cup dairy-free yogurt
  • Zest and juice of 1 lime
  • ½ cup vegan vanilla protein powder

Instructions

  • Preheat your oven to 340°F (170°C).
  • Grease two cake tins.
  • Combine the dairy-free milk and lemon juice, then set aside to thicken.
  • Sift the dry ingredients into a large mixing bowl.
  • In a separate bowl, mix the wet ingredients.
  • Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
  • Pour the batter evenly into the cake tins and bake for 25-30 minutes.
  • Prepare the frosting by mixing all frosting ingredients together, then layer and frost the cakes once they’ve cooled.

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