|
|
|
Lemon Layer Cake
Cummulative Rating
N/A
Servings
Makes 8-10 servings.
Difficulty
Medium |
Ingredients
For the Filling:
2/3 cup sugar
3 Tablespoons gf flour
1 cup fresh lemon juice, without pulp
2 large egg yolks
2 Tablespoons butter
For the Cake:
2-1/4 cups gf flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup butter
1/3 cup vegetable shortening
1 cup gf plain yogurt
2 teaspoons lemon zest
1-1/2 cups sugar
4 large eggs
1 cup fresh lemon juice, without pulp
For the Frosting:
12 Tablespoons butter, at room temperature
4-1/2 cups powdered sugar
1 teaspoon lemon zest
5 Tablespoons lemon juice
Dash of salt
Garnish:
2 lemons, sliced thinly, slices cut halfway through on one side, laid on paper towels to drain
7-8 sprigs fresh mint |
|
Directions
Make the Filling:
In a medium, heavy saucepan, combine 2/3 cup sugar and 3 tablespoons gf flour; whisk to mix. Add 1 cup lemon juice and 2 egg yolks and whisk thoroughly to combine. Place saucepan over medium-high heat and cook, whisking constantly, until mixture boils; cook for 1 minute at a boil. Remove from heat and stir in 2 tablespoons butter. Transfer mixture to a bowl, cover with plastic wrap and refrigerate until thoroughly chilled.
Make the Cake:
Preheat oven to 350°F. Lightly butter two 9-inch cake pans and line bottom of each pan with parchment paper.
In a medium bowl, combine 2-1/4 cups gf flour, baking powder and salt. Lightly flour bottom and sides of each pan with gf flour.
With a mixer, beat together 1/3 cup butter, shortening, yogurt and lemon zest. Gradually add 1-1/2 cups sugar, scraping down sides of bowl. Add eggs, one at a time, mixing well between additions and scraping down sides.
Add dry ingredients alternately with 1 cup lemon juice to butter mixture, beating well on low speed between each addition. Pour equal amounts of batter into prepared cake pans. Lightly tap pans on counter before putting them in oven to remove any air bubbles and to level out batter.
Bake for 25-30 minutes, or until a toothpick inserted in centers comes out clean. Cool cakes in pans for 10 minutes, then loosen layers by running a knife along outside of each cake. Remove cakes from pans and let cool completely on a rack.
Make the frosting:
Cream 12 tablespoons butter with powdered sugar, and salt. Add lemon zest and mix to combine. Add remaining 5 tablespoons of lemon juice and mix on high speed until thoroughly combined, scraping down sides of bowl. Refrigerate frosting until ready to use.
Assemble the cake:
Place one cooled cake layer on a cake stand. Spread with lemon filling to a thickness of 1/4 inch. (You will have a little filling left over which can be serve alongside the cake if you like.) Place second layer on top of first and refrigerate until filling has chilled again and firmed up, about 45 minutes.
Loosen frosting by beating with a spatula.
Using a knife or an icing spatula, spread just a very thin layer of frosting over entire cake and refrigerate to let frosting firm up, about 10 minutes. Carefully apply final coat of frosting.
To garnish, twist lemon slices into an ’S’ shape and place around edge of cake. Tuck mint leaves into each lemon twist. |
|
|
Tips
|
We used The Gluten Free Pantry’s Country French Bread Flour Mix for the gf flour in this recipe (www.glutenfree.com). |
|
|
|
|
ADVERTISEMENT
|
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
