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I made this glorious citrus confection for my friend’s birthday. The sponge recipe is from Rose Elliot’s (excellent) New Complete Vegetarian. It is the large Vegan Sponge Cake recipe (x 2) on page 354, though I used soya milk instead of water, and ‘No Egg’ instead of baking powder. The lemon drizzle was a mixture of sugar, freshly squeezed lemon juice and syrup. The lemon buttercream is taken from Vegan Cupcakes Take Over The World.
The cake is sandwiched with homemade lemon curd and topped with lemon rind.