Preheat the oven to 350° F (177° C).

In a bowl, add all of the dry ingredients, and mix really well.

Then, add the wet ingredients and mix to make a batter. If the batter is too thin and flowy, add another 1 to 2 tablespoons of flour and mix in to make pancake like batter

Once the batter is mixed and ready, line your baking pans. This batter will make 2 6” or one tall 6" or 8” cake.

Pour the batter into the lined baking pan(s), and then bake. The two 6” cakes will bake in about 20 to 22 minutes. The tall 6" or 8" will bake in about 28 to 30 minutes. Check with a toothpick in the center to see if it's done, otherwise continue to bake for another 5 to 10 minutes.

Drain your soaked cashews and add to the blender along with the rest of the frosting ingredients, and blend for a minute. Let the mixture sit for 5 minutes for the cashews to absorb some more of the moisture, then blend again for 30 seconds. Let it sit for another minute, then blend again for 30 seconds. Now, open the blender, taste the frosting, and adjust the flavor. For sweeter, add another 1 or 2 tablespoons of sugar, and if you want more tang, add some more lemon zest. The lemon will get stronger as it sits, so you don't want it to be extra lemony at this point. Then, blend again, and move it to the fridge so that it starts to thicken up

Meanwhile, remove the cakes from the oven and let them cool in the pan for 5 minutes, then remove from the pan and move them to the fridge to cool down for 20 minutes.

Remove the cooled cakes from the fridge, and a sharp, serrated knife to cut the domes off of the cakes. Then line a tall 6” or 8” cake pan with parchment paper, then place one of the cakes into the pan. (I use thick parchment strips that hang over the edge to easily remove the cake later). See Notes for easier alternate cake assembly.

Take your frosting out of the fridge, and scoop or pour some of the frosting on top of this cake and spread it evenly.

Place the other cake on top. If the frosting hasn't thickened up enough to support the top cake, you can keep the bottom cake with frosting on it in the freezer for 10 to 15 minutes before using, then put the second cake layer on top, and then put some more of the frosting layer, reserving some of the frosting to frost the edges later. Put the cake pan back in the fridge for 2 to 3 hours, or in the freezer for about ½ hour, so that the frosting sets really nicely.

Once the edges of the frosting are pretty set, remove the pan from the fridge or freezer. Add some hot water to a large bowl, and put the cake pan in it so that the cake will release easily from the pan, then use your parchment to remove the cake from the cake pan, and also peel off the parchment from the cake.

Place the cake on your cake stand, and use the rest of the frosting to frost the edges. If the frosting is melting too much on the edges, put the cake back in the freezer for 10 minutes, and then continue to frost it. Frost all of the sides of the cake. If you have any more of the frosting left, you can top the cake with any fancy designs you like, or put some sliced lemons or lemon zest or edible flowers on top to make it pretty. Refrigerate until ready to serve