We celebrated AS' birthday last weekend with this tiered cake. I was so excited to make a real, grown-up birthday cake for my dear lemon-loving roommate. Lemon curd is easy to make and veganizes well considering it is usually an egg-dependant custard. I one-and-a-halved Isa's coconut-lemon bundt cake recipe using less sugar, no shredded coconut, and substituting part of the coconut milk for soymilk. I also added in 2 enerG eggreplacers to guarantee that my cakes wouldn't become craters when they cooled.
1/2 cup water
1 cup sugar
pinch of salt
5 Tbs. cornstarch (or arrowroot)
1/2 cup freshly sqeezed lemon juice
the zest of 4-6 lemons
Heat the sugar, salt, water, and cornstarch together in a saucepan over medium heat while stirring constantly with a whisk. When the mixture thickens (this will happen quickly) remove from heat and whisk in lemon juice and zest. Let cool at room temperature, then place in the refrigerator until you are ready to use it!