Incredible Vegan Lemon Cake

Bahan-bahan (16 porsi)

• 1 stick (8 tablespoons / 112g) vegan butter, (softened at room temperature)
• ½ cup (112g) vegan sour cream, (at room temperature (see Note 1))
• ¾ cup (180 mL) oat milk, (at room temperature)
• 3 ½ cups (440g) all-purpose flour, (spooned and leveled (or measured with a scale) )
• ¾ teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• 3 large lemons, (zested (3 tablespoons lemon zest))
• 1 ⅓ cups (280g) organic cane sugar
• ½ cup (120 mL) aquafaba ((the liquid from a can of chickpeas))
• ½ cup (112g) neutral-flavored oil, (such as sunflower oil)
• 1 tablespoon pure vanilla extract
• Fresh berries of choice, or candied lemons for decorating ((optional) )
• 1 stick (8 tablespoons / 112g) vegan butter, (softened at room temperature)
• 8 ounces (227g) vegan cream cheese, (softened at room temperature )
• 2 1/4 cups (270g) organic powdered sugar, (sifted )
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon fine sea salt
• 2 tablespoons lemon zest