Gluten free Lemon Layer Cake
From peetabear 14 years agoIngredients
- 1 cup canola oil, plus more for greasing shopping list
- 2 1/2 cups brown rice flour mix (See Note) shopping list
- 1/2 teaspoon salt shopping list
- 1 tablespoon baking powder shopping list
- 1 teaspoon xanthan gum shopping list
- 1 cup milk shopping list
- 1 teaspoon vanilla shopping list
- 1 tablespoon finely grated fresh lemon zest shopping list
- 2 cups granulated sugar shopping list
- 4 large eggs shopping list
- lemon curd shopping list
- 2 teaspoons finely grated fresh lemon zest shopping list
- 1/4 cup fresh lemon juice shopping list
- 6 tablespoons sugar shopping list
- 3 large egg yolks shopping list
- 1/4 teaspoon guar gum shopping list
- 1/4 cup unsalted butter, cut into tablespoon pieces shopping list
- 1/4 teaspoon lemon extract shopping list
- frosting shopping list
- 1 cup unsalted butter, softened shopping list
- 3 1/2 cups confectioners' sugar shopping list
- 1/4 cup fresh lemon juice shopping list
- 1/2 teaspoon lemon extract shopping list
- 2 teaspoons finely grated fresh lemon zest shopping list
- Special equipment shopping list
- 2 (9- by 2-inch) round cake pans shopping list
How to make it
- Make cake layers: Put oven rack in middle position and preheat oven to 350 degrees F. Brush cake pans with canola oil. Line bottom of each pan 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.
- Note
- For brown rice flour mix: Put 2 cups brown-rice flour (extra finely ground), 2/3 cup potato starch, 1/3 cup tapioca flour into a sealable airtight container and shake until combined well.
- 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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The Rating
Reviewed by 2 people-
I used to make a wonderful lemon cake....pre-gf days. Can't wait to make this one, Peeta. Let me know when you make it and what you think...sounds like a major winner!
crabhappychick in Pittsburgh loved it
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