Glutenfreeda.com: Recipe Index

Click here to Sign Up for Our FREE Weekly Newsletter!

Home Page
This Month's Recipes
Weekly Gluten-Free Featured Recipe
Gluten-Free Monthly Menus
Top 5 Gluten-Free Recipes
Weekly Newsletter Signup
Online Gluten-Free Cooking Class
Glutenfreeda's Favorites
Gluten-Free Product Testing
My Account
My Recipe Box
Celiac News

Glutenfreeda's Blog

Glutenfreeda on Twitter

Glutenfreeda on Facebook

RSS

Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

Save

Lemon Layer Cake

Cummulative Rating
N/A
Servings
Makes 1 8-inch cake.
Difficulty
Involved

Ingredients

For the cake:
2 cups gf flour
3/4 teaspoon gf baking soda
1/4 teaspoon salt
1/2 cup whole milk
2-1/2 Tablespoons fresh lemon juice
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
3 large eggs
1/4 cup vegetable oil
1 Tablespoon lemon zest

For the frosting:
1 cup heavy cream
1/2 cup powdered sugar
Lemon curd

Directions

To make the cake:
Preheat oven to 375 degrees F.

Lightly butter 2 (8x2-inch) round cake pans and line bottoms with rounds of parchment paper. Butter paper and dust pans with gf flour, shaking off any excess.

In a medium bowl, sift gf flour, baking soda and salt together.

In another bowl, stir together milk and lemon juice (mixture will curdle).

In a large bowl, using an electric mixer, beat butter until creamy. Gradually add sugar, beating until fluffy. Add eggs 1 at a time, beating well after each addition. Add oil and mix well. Alternately add flour mixture and milk mixture in batches, beginning and ending with flour mixture. Mix at low speed until just combined. With a spatula turn in lemon zest.

Divide batter between cake pans, smoothing tops. Bake in middle of oven until a toothpick inserted in centers comes out clean; about 20 minutes. Cool in pans on racks for about 10 minutes. Invert cakes onto racks, remove paper and allow to cool completely.

To make the frosting:
Beat cream and powdered sugar with clean beaters until it just holds soft peaks. Fold 1/3 of whipped cream into prepared Lemon curd to lighten, then fold in remaining whipped cream.

To assemble the layered cake:
With a long, serrated knife, cut each cake horizontally; resulting in 4 even layers.

Place bottom layer on a cake plate and spread with 1/4 of frosting. Top with a second cake layer and spread top with 1/4 of frosting. Top with third layer, spreading top with 1/4 of frosting. Finish with 4th cake layer and frost top and sides with remaining frosting.

Decorate with fresh flowers.

Tips

We used The Gluten-Free Pantry’s Country French Bread Flour Mix for this recipe. They can be reached at www.glutenfree.com.

Recommended Tools