Lemon Caramel Cake

Four layers of the softest lemon sponge layered in lemon cream cheese frosting and filled with gooey lemon caramel. It’s indulgent yet simple to make and you won’t need any eggs or dairy for this recipe. 

Lemon Caramel Cake

 We start by making my one bowl lemon sponge with dairy free yoghurt and buttermilk. Lemon zest is rubbed into brown sugar for that gorgeous zesty caramel flavour. Between each layer of sponge is velvety lemon cream cheese frosting and the gooiest lemon-infused caramel. It’s the perfect Spring time dessert.  

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