Lemon Cream Cake

Are you craving for Summer like I do?

Winter up north Canada is pretty long, from October to April, and if we are lucky, until May in fact hahaha So I would prepare Summery cakes and desserts pretty often whenever Winter is here, so that I won't go crazy :P

This cake is moist, creamy, not too sweet, and perfect flavor of lemon :)

• 1 c flour
• 1 1/2 tsp BP
• 1/2 tsp Bsoda
• 1 can sweetened coconut condensed milk
• 2 tsp lemon juice
• 1/4 c melted vegan margarine
• 1/3 c + 1 tbsp water

Instruction:

• Bake at preheated 400 f 10 mins, lower to 300 f 10 mins, convection oven Cool on rack

NOTE

• I have this nice baking mold, where it has 3 mold in one, so I used it, but you can use any other mold, but then you will have to slice the cake into 3 layers

Cream 1:

• 2 c soy milk (or other DF milk)
• 2 tbsp flour
• 1 tbsp cornstarch
• 1/2 tbsp sugar
• 1/2 tbsp lemon juice

Instruction:

• Boil to thicken, stirring continuously
• Cool to room tempt, 30 mins, stirring every 10 mins

Cream 2:

• 2 x 1/3 c icing sugar (or more if you like your cream sweeter)
• 1/2 c vegan margarine
• Cooled Cream 1
• 1 c almond flour

Instruction

• Beat icing sugar and margarine
• Beat in Cream 1, chill for 30 mins
• Take out cream from fridge, stir in almond flour

• Spread cream on 1 cake evenly, then top with vegan friendly digestive biscuits
• Top with more cream, covering the biscuits
• Stack another cake, repeat the steps
• For the 3rd cake, mix 2 tbsp icing sugar, 1 tsp lemon juice and a drop of yellow food coloring, then spread evenly on the cake, let it firm up, then place as the top layer.
• Chill cake 2-3 H so flavor would develop, but I like it overnight, for more intense flavor
• Slice and serve