If you do not need to follow a special diet you can use butter, dairy cream, any lemon curd and wheat flour, simply omit the xantham gum.
I will enter this cake for alpha bakes as the letter this month is L.
Lemon victoria sponge
3 eggs, weighed with shells, room temperature
Same weight of dairy free spread
Same weight of sugar
Same weight of GF plain flour
1 tsp baking powder
1/2 tsp xatham gum
Tsp vanilla paste
zest lemonLemon curd (I made my own, so it was dairy free)
Dairy free cream
Grease and line the base of two 20cm cake tins, if like me you do not have two tins then make the cakes in batches. Preheat the oven to 180C/160C FAN/GAS MARK 4.
Beat the butter and sugar together until light and fluffy then beat in the vanilla, lemon zest and eggs for a further minute. Add the flour, baking powder and xantham gum and beat until just combined. Do not overbeat.
Divide the mixture equally between the tins and bake for. 20-25 mutes until golden and springy.
Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
Once cold sandwich the cakes together with whipped dairy free cream of your choice and plenty of lemon curd.