• Preheat oven to 350* F. Grease two 8-inch round cake pans and insert a parchment circle into the bottom of each pan.
• In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine.
  2 ⅔ Cups All-Purpose Flour, 2 ½ teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Kosher Salt
• Into a large bowl, combine sugar, non-dairy milk, melted non-dairy butter, lemon zest, lemon juice, and vanilla extract. Whisk well to combine.
  1 ½ Cups Granulated Sugar, 1 ½ Cup Non-Dairy Milk, 9 tablespoon Non-Dairy Butter, melted and cooled, Zest of 2 Large Lemons, 1 tablespoon Lemon Juice, 2 teaspoon Vanilla Extract
• Add the dry ingredients to the wet ingredients and whisk to form the batter. Then, switch to a spatula and fold the batter a couple of times to ensure everything is combined.
• Divide the batter between two prepared 8-inch round cake pans. If you have a kitchen scale, it is about 22 ounces per pan. Use a spatula to spread the batter evenly.
• Bake the lemon cake layers in a 350* F oven for 30-33 minutes or until a toothpick inserted into the center of a cake comes out clean.
• Allow the cakes to cool in their pans for 30 minutes, then turn them out of their pans onto a parchment-lined baking sheet to cool completely before frosting.

To Make the Vegan Lemon Frosting

• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a stand mixer, cream the vegan butter and lemon zest until completely smooth.
  1 ½ Cups Non-Dairy Butter, room temperature, Zest of 3 Lemons
• Then, add the powdered sugar and mix on low until combined. Then, add the lemon juice and vanilla and mix on medium speed until light and fluffy.
  6 Cups Powdered Sugar, sifted, 3 tablespoon Lemon Juice, 1 tablespoon Vanilla Extract

To Stack and Frost Cake

• Place a cake layer upside down onto a cake board on a turntable or onto a cake plate or cake stand. Top the layer with about a cup of frosting, then use an offset spatula or a butter knife to spread the frosting to the edge of the cake.
• Top with the remaining cake layer, upside down again. Then use the same offset spatula or butter knife to frost the exterior of the cake. From here, you can decorate as desired. I used a piping bag fitted with a medium star tip to pipe some designs onto the cake and added some strips of lemon zest.