Preheat your oven to 160°C (320°F) for fan-forced or 180°C (356°F) for conventional. Prepare two 8-inch cake pans by lining them with parchment paper and greasing the sides.

In a mixing bowl, sift together all-purpose flour, baking powder, baking soda, and sea salt. Set aside.

Combine soy milk and lemon juice in a jug, stirring well. Let it sit for about 5-10 minutes to curdle for homemade vegan buttermilk.

In a separate bowl, mix granulated sugar with lemon zest, rubbing them together until fragrant.

Cream together softened vegan butter and lemon-infused sugar until smooth, then mix in vanilla extract and vegan yogurt.

Gradually mix in the dry ingredients and vegan buttermilk, alternating and avoiding overmixing.

Pour the batter into prepared pans and bake for 30-35 minutes. The cake is done when a toothpick comes out clean.

Allow cakes to cool in pans for about 10 minutes, then transfer to cooling racks.

In a mixing bowl, whip vegan butter and cream cheese until fluffy. Add lemon curd and powdered sugar to form the frosting.

Assemble the cake by layering and frosting, using lemon curd in the middle if desired.