Gluten-Free Lemon Cake
I have a confession. When it comes to food, I'm a total people-pleaser. I live to hear people say, "That was the best dish I've ever had!" or "That was so good, can I have your recipe?". Some people may see it as a fault, but I see it as drive. I focused that drive this last week when making this cake for my Sister's 30th Birthday. This cake had to be perfect. I wanted to succeed so much so that I practiced this recipe once and took it to work for reviews. After that, I perfected the recipe for her actual birthday cake. Let's just say... there were empty plates and smiles all around!
So without further ado, here's a scrumptious gluten-free lemon cake!
For the cake:
1 cup vegetable oil
1 1/2 sugar
4 large eggs, room
2 1/2 cups Bob's Red Mill gluten free flour
1/2 tsp salt
2 tsp baking powder (if using GF baking powder, add an extra tsp)
1 cup almond milk
Juice from half a lemon
Zest from a lemon
For the frosting:
1 cup of butter (2 sticks), room temperature
4-5 cups powdered sugar
Juice of 1- 1 1/2 lemon(s)
For the filling:
Add a thin layer of frosting and top with a thick (be generous my friends) layer of lemon curd. I used a jar of store bought lemon curd and it was still just as tasty!
Preheat the oven to 350 degrees. Prepare two round cake pans (I greased with butter, but you can use oil if you'd prefer).
In a medium bowl (I use my kitchen aid for this whole process), combine oil and sugar. Add eggs, and beat for one minute. Add in all other ingredients and combine until fully incorporated (no lumps). Be sure not to over mix!
Spoon batter evenly into two pans. Bake for 25-35 minutes or until the centers spring back when touched and the cake has set.
Remove cakes from the oven and let cool in the pan for five minutes. After five minutes, carefully remove cakes from the pans and place on a cooling rack.
While the cakes cool, make the frosting. In a medium bowl, beat butter until smooth and creamy. Gradually, add powdered sugar, on cup at a time, and lemon juice, alternating until all ingredients are blended and frosting reaches desired consistency.
Spread a thin layer of frosting on top of the first layer. Then, evenly spread a thick layer of lemon curd, spreading it all the way to the edges. Place second cake on top. Spread a think layer of frosting over the whole cake followed by a thick later of frosting. Top with fresh berries and lemon zest!
This cake is delicate, yet dense. It's the perfect cake to be topped with a lemon buttercream! I promise you, you will not regret making this cake for your next family birthday or gathering! I'm already plotting my next Birthday cake adventure!
For questions or recipes requests, please email email@example.com