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    You are in: Home / Recipes / Lemon Layer Cake (Gluten Free) Recipe
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    Lemon Layer Cake (Gluten Free)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 40 mins

    2 hrs

    40 mins

    swissms's Note:

    Published in Gourmet magazine, November 2005. Use Brown-Rice Flour Mix for the brown-rice flour mix. "If any cake could be called refreshing, this would be the one. Rich but light, it loses absolutely nothing from the absence of white flour."

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    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    Lemon Curd

    Lemon Frosting

    Directions:

    1. 1
      Make cake layers:.
    2. 2
      Put oven rack in middle position and preheat oven to 350°F Brush cake pans with canola oil. Line bottoms of two 9-inch round cake pans with a round of parchment or wax paper, then oil paper.
    3. 3
      Whisk together flour mix, salt, baking powder, and xanthan gum until combined well. Stir together milk, canola oil (1 cup), vanilla, and zest in another bowl.
    4. 4
      Beat together sugar and eggs in a large bowl with an electric mixer at medium speed just until combined, about 1 minute. Reduce speed to low and add flour and milk mixtures alternately in batches, beginning and ending with flour mixture and mixing until just combined.
    5. 5
      Divide batter evenly between cake pans, smoothing tops, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 35 to 40 minutes.
    6. 6
      Cool cake layers in pans on racks 10 minutes. Run a thin knife around edge of 1 cake layer and invert rack over cake pan, then invert cake onto rack. Repeat with second layer. Peel off paper and cool layers completely.
    7. 7
      Make curd:.
    8. 8
      Whisk together zest, lemon juice, sugar, yolks, a pinch of salt, and guar gum in a 1-quart heavy saucepan. Add butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 5 minutes. Whisk in extract. Immediately pour curd into a bowl, then cover surface with wax paper and chill until cold, about 30 minutes.
    9. 9
      Make frosting:.
    10. 10
      Beat butter with an electric mixer at high speed until light and fluffy, about 1 minute. Reduce speed to low and add confectioners sugar, lemon juice, extract, and zest, then mix until creamy and smooth, about 2 minutes.
    11. 11
      Frost cake:.
    12. 12
      Halve each cake layer horizontally using a long serrated knife. Spread bottom half of each cake layer with half of lemon curd, then top with remaining cake layers to form two sandwiched cakes. Put 1 sandwiched cake on a cake stand or platter and spread a heaping 1/2 cup frosting over top, then cover with remaining sandwiched cake. Frost top and sides of cake with remaining frosting.
    13. 13
      Cooks' notes:.
    14. 14
      Cake layers can be made (but not halved) 1 day ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature.
    15. 15
      Lemon curd can be chilled up to 3 days.
    16. 16
      Cake can be completely assembled and frosted 4 hours ahead and kept at room temperature, or 1 day ahead and chilled, loosely covered. Bring to room temperature before serving.

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    Nutritional Facts for Lemon Layer Cake (Gluten Free)

    Serving Size: 1 (305 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1193.2
     
    Calories from Fat 564
    47%
    Total Fat 62.7 g
    96%
    Saturated Fat 22.5 g
    112%
    Cholesterol 264.9 mg
    88%
    Sodium 343.2 mg
    14%
    Total Carbohydrate 153.3 g
    51%
    Dietary Fiber 2.5 g
    10%
    Sugars 111.9 g
    447%
    Protein 9.1 g
    18%

    The following items or measurements are not included:

    xanthan gum

    guar gum

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