I did it. I finally made a good cake totally from scratch that has no chocolate at all. I am calling it my Spring Cake because it is light and pretty and tastes fresh and inviting. But really it is a light lemon cake with lemon curd filling and a lemon buttercream frosting.
First I made the lemon curd. It was so much easier than I had feared.
American Buttercream recipe but substituting Earth Balance for the butter. It whipped up very nicely and did not have an overpowering flavor. I have tried buttercream frosting before with a variety of butter substitutes with less than acceptable results. I am still not sure I would like the Earth Balance for a vanilla buttercream but it was lovely with the lemon to give it some flavor. It started to separate some as I was frosting because it got too warm but a brief visit in the fridge and it was fine.