– Vegan butter – Vegan sour cream – Oat milk – All-purpose flour, – Baking soda – Baking powder – Fine sea salt – Lemons – Organic cane sugar – Aquafaba – Neutral-flavored oil – Pure vanilla extract – Fresh berries or candied lemons – Vegan cream cheese
Zest the 3 lemons using a microplane. Now use a knife to remove the lemon peels and white pith. Remove the lemon segments out of the white membranes. Mince the lemon pieces and pick out the seeds.
Add the sugar and lemon zest to a large bowl. Use your hands to massage the zest into the sugar until well incorporated and soft. Set aside.
In a small bowl, add the aquafaba. Whip on medium speed until foamy throughout.
Add the softened vegan butter and oil to the lemon zest-sugar bowl. Beat until starting to get fluffy and glossy, about 1 minute.
To the butter mixture, add the whipped aquafaba, vegan sour cream, milk, and vanilla. Mix on low until just combined. Finally add the lemon pieces and juice.
Mix again until the mixture is well blended. Add in half of the dry ingredients. Mix on low until just combined. Use a silicone spatula to fold in the rest of the dry ingredients, taking care to not over-mix. The batter should be fluffy and thick but airy.
Divide the cake batter between two (8-inch) round cake pans that have been lined and greased. Bake in the oven at 350ºF/175ºC for 30 minutes. Allow cakes to fully cool on a wire rack. Refrigerate to make it easier to frost. Once fully cooled, frost the cakes with the Lemon Cream Cheese Frosting.