It's a cold, gray day, spring isn't in the air yet. Just in time to get some fresh lemons from my conservatory, the lemon plants thrive there and I can bring some sunshine into life with this delicious lemon cake!

I have to admit that this is one of my favorite cakes of all time. Of course, I would probably say something similar if it were my favorite chocolate cake in front of me right now... but no, this lemon cake really is one of my favorites.



![DSC01698.jpg](https://files.peakd.com/file/peakd-hive/proanima/23ynhVEbUcY1FReq2Xz2HEes5zLZ5mufq3dzvSKffCwLWSKjsCNvLhzxCFcoohFGJHUzL.jpg)


![DSC01694.jpg](https://files.peakd.com/file/peakd-hive/proanima/23wCQceU3x4w7AxPmgJxLz9kMfypq2DP9DbYDZozZGpYmALgLPHFqqyJyQjHRz8HfbCju.jpg)


![IMG_20210302_144218.jpg](https://files.peakd.com/file/peakd-hive/proanima/23xAXkh2yydAp6S9Qx3xjCXWiDNitKTg9fPAfeh5TjQgKRmkaggsqtwmQQgEJUG1HhZdA.jpg)



##### Ingredients for a 20 x 34 cm baking pan

**Ingredients for biscuit:**


- 240 g cake flour
- 3 teaspoons of baking powder
- 1 teaspoon baking soda
- 1 pinch of salt
***

- 250 ml almond milk or other vegetable milk
- 2 tablespoons of white vinegar or apple cider vinegar
***

- 130 g fine granulated sugar
- 120 g butter flavored oil
- 1-2 tsp lemon extract
- 1 teaspoon vanilla extract

**Ingredients cream:**

- 400 ml coconut milk, room temperature
- 100 ml freshly squeezed lemon juice
- Zest of a whole lemon
- 100 g fine granulated sugar
- 40 g cornstarch
***
- 200 ml whipped cream
- 16 g cream stiffener

**for the decoration:**

- lemon slices
- Lemon Balm, Leaves
- Raspberries

**Preparation of the cream:**
Coconut milk, lemon juice, lemon zest, finely granulated sugar and
Put the cornstarch in a saucepan, mix with a whisk and cook until you have a pudding.

Place the pudding in a bowl, cover with cling film (place the cling film directly on top of the pudding to avoid a skin forming) and allow to cool completely.
***


![1.PNG](https://files.peakd.com/file/peakd-hive/proanima/23tc3nGMRwq8WqKwFWECyhjBvmn7KyvoDH28tFYKgJSMzgVM1xx4pVCjSEfDNDcoqfe3T.PNG)

Whip the pudding with the mixer until fluffy.

Whip the whipped cream with the cream stiffener, then stir in the pudding by the spoonful until a fine cream has formed.


![3.PNG](https://files.peakd.com/file/peakd-hive/proanima/23viAV5b8mh8VncNR5vk1VjPREPNTgZt4jPXFeTDFonKbUenMviZ6QWKLiYC7U8CH1sY4.PNG)

**Preparation of dough:**
Sift the cake flour, baking powder, baking soda and salt into a bowl.

Mix milk and vinegar in a glass.

In a bowl, mix together the caster sugar, oil, lemon extract and vanilla extract using a whisk.

Stir the sour milk into the sugar-oil mixture.

Add the liquid ingredients to the dry ingredients and mix well.


![2.PNG](https://files.peakd.com/file/peakd-hive/proanima/23tvqGDyhFGWBbgemPVzpMHtvbi2h3xNWZBrDZ3QohJXfmsnF2cbX6XcaANdWy7GWQYCJ.PNG)

Place the baking frame on a baking tray lined with baking paper and fill in the dough.

Bake in a preheated oven at 170°C for approx. 20 minutes (test with a stick).

Leave the biscuit to cool in the baking pan.


![DSC01684.jpg](https://files.peakd.com/file/peakd-hive/proanima/23xL355Mf7rs5Xeh4N9trAQmTnrAvVg6KuNbEo9KwEd7h63UjwuPyf6xERZSauHHFKssi.jpg)

Pour the cream into the cooled cake, spread evenly and smooth out. Chill the cake for at least 2 hours.

Divide the lemon cake into 10 equal pieces and serve!


![DSC01695.jpg](https://files.peakd.com/file/peakd-hive/proanima/23wgWWeMvfSnrw3Hfm7WvHx8Q2Eebvaw3a87gVE7BX1ptn8CoZYcD1YGQeL45Fq8wUJTb.jpg)


![DSC01697.jpg](https://files.peakd.com/file/peakd-hive/proanima/243MBY2e3Nwe7L6CsTpFXTiaeA71mihfg3UTdsQaq553FuWuDMbE1D98F3MycMNLNJyKm.jpg)

<center>![Proanima collage2.JPG](https://steemitimages.com/DQmWTu6akFkcbdxvdDoG4dMFHSdFSyrnbgyjsNw8M59ZQZJ/Proanima%20collage2.JPG)</center>