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This cake is bursting with juicy blueberries and smothered in layers of tangy lemon curd filling and homemade blueberry frosting! ππ« Best of all, itβs completely egg-free and dairy-free, so everyone can enjoy it! π
Recipe Below π
Yield: 8-inch Cake (8-10 servings)
π Lemon Sponge Cake π
270ml (1 cup + 2 tablespoons) Milk (low-fat coconut milk, almond milk, or any low-fat milk)
18ml (1 tablespoon) Fresh Lemon Juice
90g (1/3 cup) Vegan Unsweetened Yogurt
270g (1 cup + 1/3 cup) Sugar (cane or castor)
Zest of 2-3 lemons
2 tsp Vanilla Extract
120ml (1/2 cup) Oil (any flavorless oil like vegetable oil)
310g (2 cups + 2/3 cup) All-Purpose Flour
2 tablespoons Corn Starch
2 + 1/4 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
10-12 Fresh Blueberries per sponge cake
π Eggless Lemon Curd π
130 ml (1/2 cup) Milk (low-fat coconut milk, almond milk, or any low-fat milk of choice)
95ml (1/3 cup + 1 tablespoon) Fresh Lemon Juice
100g (1/2 cup) Granulated Sugar
2 tablespoons Corn Starch
28g (2 tablespoons) Butter (soft)
Pinch of turmeric powder for color
π« Blueberry Buttercream Frosting π«
330g (1 + Β½ cups) Butter (nondairy butter sticks)
300g (2 cups + 2/3 cup) Powdered Sugar
2 teaspoons Vanilla Extract
45ml (4 tablespoons) Homemade Blueberry Sauce, warm or at room temp, made from ΒΎ cups of fresh blueberries
Whatβs your favorite fruity cake flavor? π°π Let me know in the comments! π¬π
#BlueberryCake #LemonCurd #VeganBaking #EgglessCake #DairyFree #VeganDesserts #HomemadeCake