Method (Cakes)

Preheat your oven to 180°C (fan) and line a cupcake tin or loose-base sandwich tin with cupcake cases.

In a small bowl, whisk together the dairy-free milk and apple cider vinegar until fully combined. Set aside to create a vegan buttermilk.

In a large mixing bowl, sift together the flour, sugar, baking powder, and bicarbonate of soda. Mix well to evenly combine the dry ingredients.

Add the lemon zest and lemon extract oil to the prepared buttermilk and whisk until combined.

Pour the wet mixture into the dry ingredients and gently mix until a smooth batter forms. Avoid overmixing to keep the cakes light and soft.

Fill each cupcake case about ¾ full with batter. Lightly tap the tin on the work surface to remove any air bubbles.

Place in the preheated oven and bake for 18–20 minutes, or until a skewer or knife inserted into the center comes out clean and the cakes feel springy to the touch.

Transfer the cupcakes to a cooling rack and allow them to cool completely before filling and decorating.

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Method (Lemon Curd)

In a small bowl, combine the cornflour and water, stirring until a thick paste forms.

Add the cornflour paste, dairy-free butter, sugar, lemon juice, lemon zest, condensed milk, and a pinch of turmeric to a medium saucepan.

Place the saucepan over low to medium heat, stirring constantly (preferably with a whisk). After about 5–8 minutes, the mixture should begin to thicken. If it doesn’t, slightly increase the heat while continuing to whisk.

Once thickened, pour the lemon curd into a heatproof jar or bowl. Cover and set aside to cool.

You can cool it at room temperature or in the fridge. Before using, give it a good stir, as it will continue to thicken as it cools.

Transfer the curd to a piping bag for easier use, or spoon it directly into the cakes. Any leftover curd can be stored in a sealed container in the fridge.

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Method (Buttercream)

In a large mixing bowl, beat the dairy-free butter until smooth and creamy. A stand mixer with a balloon whisk attachment works best, but a hand mixer will also work.

Add the whipping cream and continue mixing until combined.

Sift in the icing sugar and add the lemon extract. Whip on high speed for about 5 minutes, until the buttercream becomes pale, light, and fluffy.

If the mixture is too thick, add a small splash of dairy-free milk until you reach a thick but smooth consistency.

Transfer the buttercream into a piping bag fitted with a small star nozzle.

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Assembly

Carefully remove the cupcakes from their cases and slice each one horizontally.

Pipe buttercream decoratively onto one half of each sponge, then pipe lemon curd in between the buttercream layers.

Sprinkle over some meringue pieces, then place the top half of the sponge over the filling to create a sandwich. Press down gently to secure, without squeezing out the filling.

Place the assembled cakes in the fridge for 10 minutes to allow the buttercream to set slightly.

Finish by decorating with additional meringue pieces and a lemon wedge on top of each cake.

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Tip

 

To help the lemon wedge stay in place, pipe a small star of buttercream on top of the cake and gently press the lemon wedge into it.