Lemon Layer Cake (Gluten Free)
- Ready In:
- 2hrs 40mins
- Ingredients:
- 23
- Serves:
-
8
ingredients
-
Cake
- 1 cup canola oil, plus additional for greasing cake pans
- 2 1⁄2 cups brown rice flour (use brown-rice flour mix, recipe 208712)
- 1⁄2 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 1 cup milk
- 1 teaspoon vanilla
- 1 tablespoon freshly grated lemon zest
- 2 cups granulated sugar
- 4 large eggs
-
Lemon Curd
- 2 teaspoons freshly grated lemon zest
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup granulated sugar, plus
- 2 tablespoons granulated sugar
- 3 large egg yolks
- 1⁄4 teaspoon guar gum
- 1⁄4 cup unsalted butter, cut into tablespoon pieces
- 1⁄4 teaspoon lemon extract
-
Lemon Frosting
- 1 cup unsalted butter, softened
- 3 1⁄2 cups confectioners' sugar
- 1⁄4 cup fresh lemon juice
- 1⁄2 teaspoon lemon extract
- 2 teaspoons freshly grated lemon zest
directions
- Make cake layers:.
- 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.
- 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.
- 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.
- 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.
- 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.
- Make curd:.
- 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.
- Make frosting:.
- 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.
- Frost cake:.
- 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.
- Cooks' notes:.
- Cake layers can be made (but not halved) 1 day ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature.
- Lemon curd can be chilled up to 3 days.
- 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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RECIPE SUBMITTED BY
I love cooking for family and friends. I especially enjoy baking...it is like combining art and science to create something extraordinary.
I am most known for making desserts like Recipe #336060. My pet peeve: when people sign-up to bring dessert to a pot-luck or dinner party and they bring something pre-made from the store. My friends and family now know to always let me bring the dessert. :)
I enjoy traveling and believe that one of the best ways to experience a culture is through food. I have lived in Germany, Spain and Switzerland, and currently live in the US.
My rating system:
5 stars - Excellent! Delicious! Could not be better...will make often.
4 stars - Very good! May tweak slightly.
3 stars - Good base recipe. Will need to tweak.
2 stars - Ok. Will keep looking.
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