This cake is springtime perfection…. Luscious, tart, sweet, melt-in-your mouth good. This was one of the most popular cakes from the bakery – with good reason. It’s just good! But don’t let the name fool you – this is just as delicious when made with dairy-free alternatives too! This would be wonderful for Easter or really anytime you are feeling a fresh, lemon treat!
To make dairy-free, I simply use a dairy-free butter substitute. I really love Miyoko’s Cultured Vegan Butter that is made with organic coconut oil and cashews as the base. It has a great flavor and melts really well. If treenuts are a problem for you, simply use another alternative. Earth Balance is also great!
This is another recipe that I’ve made using Bob’s Red Mill Gluten-Free 1:1 All-Purpose Flour Blend. Again, I really love this blend in the majority of traditional recipes to make it easier than mixing your own flour blend. To get the best results, I recommend using a kitchen scale to measure out flour in grams (approx. 145g = 1 cup). BUT this flour is pretty good for cup-to-cup replacement, just don’t pack your measuring cup tight with the flour. Too much GF flour can lend a dense, chewy result.