I make this cake in two 9 inch tins and put it together like a Victoria Sponge with lemon buttercream and lemon syrup drizzled on top.
This recipe is very reliable and has been my go to cake for a number of years.
3 1/3 cups of flour
2 1/4 tsp baking powder
2 1/4 cups sugar
Pinch of salt
3 tbsp lemon zest
2 1/4 cups rice milk
1/4 cup lemon juice
1 cup + 2 tbsp oil
First - mix together your dry ingredients, then add the wet and mix well. You should also mix in half the lemon zest.
Grease two 9 inch tins and divide the mixture between the two.
Bake at 180 degrees for 55 minutes.
Once cool mix up some lemon buttercream. For this you will need:
1/2 cup vegan marg ( i use Pure )
1/2 lb of icing sugar
3 tbsp lemon juice
Once you have sandwiched the layers together leave it to set a little for 30 minutes.
The final step is the lemon syrup for the topping. To make this you will need:
⅓ cup lemon juice
¾ cup sugar
In a saucepan gently warm until all the sugar is disolved and the mixture has thickened. Using a cocktail stick poke little holes all across the top then generously drizzle the syrup all over. Top with a little lemon zest