Lemon Cake with Cream Cheese Glaze and Creamy Lemon Curd #vegan #eggfree #dairyfree

The most scrumptious vegan lemon cake or lemon loaf with a cream cheese glaze and the dreamiest homemade lemon curd, all dairy free, egg free and vegan! Perfect so that everyone can dig in! For the cake: 3/4 cup sugar 1 & 1/2 teaspoons vanilla extract The zest of 2 lemons + 2 tablespoons lemon juice 1/2 cup soy milk 2/3 cup non-dairy yogurt and (Greek or Skyr style preferred) 2 cups all purpose flour (sifted) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 75 gr non-dairy butter (plus a few thin strips to place over the cake) 2 tablespoons olive oil The cream cheese icing below + A few tablespoons of our homemade lemon curd (ingredients and recipe below) For the cream cheese icing: 38 gr non-dairy butter 75 gr very cold non-dairy cream cheese (the firmer the better, especially cashew or soy based ones) 1 cups confectioner’s sugar, sifted 1/8 teaspoon vanilla extract 3/4 tablespoon cornstarch Lemon curd (makes a jar full of lemon bliss!): 3/4 cup lemon juice The zest of 2 lemons 3/4 cup sugar 1/2 cup non-dairy milk A dash of turmeric 3 tablespoons cornstarch 1/2 teaspoon vanilla extract 45 gr cold non-dairy butter (about 1/4 cup) Directions: 1. Make the lemon curd by whisking together all the ingredients except the butter in a small pot. 2. Heat on high whisking continuously and cook for about 5 minutes or until thickened. 3. Place the cold non-dairy butter in a bowl and strain the lemon curd mixture over it. Whisk together, place in a jar and let cool completely. (Store leftovers in the fridge). 4. To make the cake, combine the sugar, vanilla and lemon zest and rub zest in with your fingers. 5. In a separate bowl or jar, whisk together the lemon juice, soy milk and yogurt and let sit for 10 min. 6. In a bowl sift the flour, baking powder, baking soda and salt. 7. In a standing mixer, cream the butter and sugar mixture until slightly whipped, then with the machine running on low-med, start adding the dry mix. 8. Lower the machine to low and add in the milk mixture and mix just until no loose flour appears but don’t overmix 9. Add the batter to a parchment lined loaf pan, add strips of butter along the midline of the cake so that it cracks here once in the oven for that classic loaf shape. 10. Bake at 350ºF (180ºC) for 50 min or until golden and a toothpick comes out clean. 11. Let cool for 10 minutes, then remove from the pan and let cool completely on a cooling rack before frosting. 12. Prepare icing by whipping the butter and cream cheese in a standing mixer with a globe attachment, then add the vanilla, the sifted confectioners sugar and the cornstarch and mix until you have a creamy icing. 13. Once your cake has cooled completely, top with the icing, add swirls of lemon curd, add walnuts if using and serve with extra lemon curd on the side. Enjoy with a perfect cup of tea or coffee! Come meet our online vegan cooking school on our website at https://www.brownbleprograms.com/mybr...