No equipment version:

1. Prep: Preheat the oven to 350F and grease three 8″ cake pans with olive or coconut oil and line with parchment paper. I recommend making the lemon curd first, following the instructions in the link in the ingredients section. You can either make it right before the cake or the day before. 
2. Make the lemon cake batter: In a large bowl, rub the sugar and lemon zest together. Then add in the melted vegan butter, dairy free yogurt, vanilla extract, optional almond extract, and sea salt. Whisk until combined. Then add in the cornstarch, baking powder and baking soda, and whisk again. Finally, add in the flour and dairy free milk, and whisk just until combined. 
3. Bake: Divide the batter evenly into the cake pans. Place cake pans into the oven and bake for 28-30 minutes (for 8″) or until the toothpick comes out clean. Let the cakes cool in the pan for 10 minutes, then transfer them to a drying rack to cool completely before frosting.
4. Make the vegan raspberry frosting: When ready to frost the cakes, add vegan butter to a large bowl or stand mixer and cream for 2-3 minutes. Add in 1 cup of powdered sugar at a time, continuing the beat the mixture until it’s a thick buttercream. Add in a tablespoon at a time of dairy free milk and continue to beat until desired texture. Reserve a bit of frosting if you’d like to pipe lemons on the outside of the cake. Then add in the freeze dried raspberries and raspberry jam, and mix again until the raspberries are evenly distributed throughout the frosting, and it’s a consistent pink color. 
5. Assemble the cake: Place one cake layer down, and pipe a wall around the top outside edge of the cake layer (see blog post for photos). Fill with about 1/4 cup of lemon curd, followed by 1/4 cup of raspberry jam. Place the second cake layer down and repeat. Then place the third cake layer down, and frost the entire outside of the cake. Pipe lemons on the outside if desired, or smear extra lemon curd on top. 
6. Serve and enjoy!  Serve the lemon curd cake or store in the fridge until ready to serve. Slice and enjoy! Store any leftovers in an airtight container and in the fridge for up to 1 week.