Baking a full cake can be pretty daunting, so here are a few tips!
Trim the lemon cake edges!
Since we’re not icing the edges of this cake, it’s good to keep things neat. Once the cakes are out of the oven, use a bread knife to carefully slice a very small layer off the circumference, just so the crumb of the sponge is revealed. If the edges aren’t too dark, you can avoid waste by blending the offcuts into crumbs and sprinkling them on top of the cake as decoration.
Be liberal with the lemon syrup!
Adding a sweet, sharp citrus syrup to a sponge adds another bold punch of lemon flavour which takes this lemon cake to the next level! Be sure to make holes in the sponge first so the syrup can make it all the way through.
Lemon Buttercream: Take your time!
Make sure your buttercream doesn’t split. Here’s how! Before beating your vegan butter, allow it to come to room temperature – this makes the fat less likely to split. Also, be sure to add the icing sugar in batches. If you add it all at once it’ll overwhelm the mix and curdle the buttercream.
Use acetate for neat layers!
Ever wondered how the pros get those crazy neat layers to their lemon cake? They use acetate! Make a loop of acetate the same circumference as the sponge. Slot the bottom layer in tightly before piping in your buttercream and adding your second layer of sponge. If you don’t have acetate, just use the cake tin which you baked the sponge in, but make sure it’s a tight fit and tall enough to accommodate the two layers of sponge.