For the sponge. Preheat the oven at 180°C (350°F)

Whip the aquafaba until stiff peaks. Set aside.

Make the buttermilk. Measure the soy milk, add the lemon juice and stir well for a bunch of seconds. Set aside.

In a mixing bowl combine sugar, melted coconut oil, lemon zest and vanilla extract.

In the meantime the buttermilk should have curdled. Add both the buttermilk, 1 cup of whipped aquafaba and Limoncello. Stir gently.

Sift in the flour, then add the baking powder and the salt. Combine well with a spatula.

Pour the mixture into a 500ml bread loaf mould. Spread the mixture evenly and bake for 30 minutes.

For the Lemon Curd. In a pan add the cornflour and the sugar. Gently pour in the water and the lemon juice. Finally add the lemon zest and cook on low heat until it thickens, constantly stirring the mixture.

Once the cake is ready let it cook completely, then pour the lemon curd on the top and decorate with thin slices of lemon and mint leaves.