Lemon Cream Cake




Introduction: Lemon Cream Cake

About: Hi! I am Klinong, that is how my loving family calls me, except my brother, he calls me Krinyol, as I have silly curly hair :) I love Instructables for forever now, especially for the contests ha-ha!, but I …

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 :)

Step 1: Sponge Cake

  • 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


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


  • 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

Step 2: Cream

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


  • 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


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

Step 3: Assembling

  • 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

Step 4: Enjoy :)

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    Question 3 years ago

    What size pan is used for this? It makes a huge difference.


    Answer 3 years ago

    usually I use either 6 inch or 7 inch round

    but for this ible as I wanted to use my 3-in-1 pan, the measurement is 9.5 x 9.5 inch

    Penolopy Bulnick
    Penolopy Bulnick

    3 years ago

    Sounds like such a tasty dessert! I haven't heard of vegan meringue; is it like a powder or is it a liquid?


    Reply 3 years ago

    hi Penelopy,

    I read twice and I could not find where I typed about vegan meringue? This recipe does not require meringue

    Were you thinking of my vegan royal icing for the gingerbread apartment instead?


    vegan meringue is made with aquafaba, bean water. Some do make meringue using eggless powder - I do have a couple of tried and true vegan macarons which I should share here on Instructables too :D

    Penolopy Bulnick
    Penolopy Bulnick

    Reply 3 years ago

    Oh my, you said vegan margarine and I just can't read! My mistake :)