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Lemon and Lime Cake

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  • Category: Dessert

Description

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


Ingredients

Scale
  • 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
  • ⅓ cup dairy-free yogurt
  • ¼ cup neutral oil
  • Zest from 1 lemon

Frosting:

  • 7 oz dairy-free cream cheese
  • ⅓ cup dairy-free yogurt
  • Zest and juice of 1 lime
  • ½ cup vegan vanilla protein powder


Instructions

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