INGREDIENTS
Enough for a 9-by-13-inch cake
Ingredients
- 1 stick vegan butter (½ cup), softened
- 3 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1–2 teaspoons lemon zest, optional
- 1–2 tablespoons plant milk, only if needed
RECIPE
Lemon Buttercream
Lemon buttercream alternative for the lemon-vanilla cake.
METHOD
Make it
- 1
Beat softened vegan butter until creamy.
- 2
Gradually add powdered sugar.
- 3
Beat in lemon juice, vanilla and optional zest.
- 4
Add a little plant milk if too thick.
- 5
Beat another 2 minutes until fluffy.
- 6
Spread over completely cooled cake.