Gluten-free Lemon Layer Cake

Name: Gluten-free Lemon Layer Cake
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 473 milliliters brown-rice flour (extra finely ground); 8 servings Brown Rice Flour Mix; 237 milliliters canola oil, plus more for greasing pans; 828 milliliters confectioners sugar; 3 larges egg yolks; 4 larges eggs; 59 milliliters granulated sugar; 0 teaspoons guar gum; 1 teaspoons lemon extract; 59 milliliters fresh lemon juice; 2 teaspoons finely grated fresh lemon zest; 237 milliliters milk; 1 teaspoons salt; 237 milliliters (2 sticks) unsalted butter, softened; 1 teaspoon pure vanilla extract; 1 teaspoon xanthan gum

Gluten-free Lemon Layer Cake might be just the dessert you are searching for. This recipe serves 8. One portion of this dish contains about 9g of protein, 32g of fat, and a total of 714 calories. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. It is a good option if you're following a gluten free and vegetarian diet. A mixture of salt, lemon zest, egg yolks, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Put the oven rack in the middle position and preheat the oven to 350°F.

Equipment you will use

Oven

Brush 2 (9-inch) round cake pans with canola oil. Line the bottom of each pan with a round of parchment or wax paper, then oil the paper.

Ingredients you will need

Cooking Oil

Equipment you will use

Wax Paper

Frying Pan

Assemble the flour mix: put all ingredients into a sealable airtight container and shake until combined well.

Ingredients you will need

Flour Mix

Shake

Whisk together the flour mix, salt, baking powder, and xanthan gum until combined well. Stir together the milk, canola oil, vanilla, and zest in another bowl.

Ingredients you will need

Xanthan Gum

Canola Oil

Flour Mix

Vanilla

Milk

Salt

Equipment you will use

Whisk

Bowl

Beat together the sugar and eggs in a large bowl with an electric mixer at medium speed just until combined, about 1 minute. Reduce the speed to low and add the flour and milk mixtures alternately in batches, beginning and ending with the flour mixture and mixing until just combined.

Ingredients you will need

All Purpose Flour

Sugar

Egg

Milk

Equipment you will use

Hand Mixer

Bowl

Divide the batter evenly between the cake pans, smoothing the tops, and bake until a wooden pick or skewer inserted in the center of each cake layer comes out clean, 35 to 40 minutes.

Equipment you will use

Oven

Skewers

Cool the cake layers in pans on racks 10 minutes. Run a thin knife around edge of one cake layer and invert rack over cake pan, then invert cake onto rack. Repeat with the second layer.

Equipment you will use

Cake Form

Knife

Peel off the paper and cool layers completely.

Whisk together the zest, lemon juice, sugar, yolks, a pinch of salt, and the guar gum in a 1-quart heavy saucepan.

Ingredients you will need

Lemon Juice

Guar Gum

Sugar

Egg Yolk

Salt

Equipment you will use

Sauce Pan

Whisk

Add the butter and cook over moderately low heat, whisking constantly, until the curd is thick enough to hold the marks of a whisk and the first bubbles appear on the surface, about 5 minutes.

Ingredients you will need

Butter

Equipment you will use

Whisk

Whisk in the extract.

Ingredients you will need

Extract

Equipment you will use

Whisk

Immediately pour the hot curd into a bowl, then cover the surface with wax paper and chill until cold, about 30 minutes.

Equipment you will use

Wax Paper

Bowl

For Frosting: Beat the butter with an electric mixer at high speed until light and fluffy, about 1 minute. Reduce the speed to low and add the confectioners’ sugar, lemon juice, extract, and zest, then mix until creamy and smooth, about 2 minutes.

Ingredients you will need

Lemon Juice

Frosting

Extract

Butter

Sugar

Equipment you will use

Hand Mixer

Frost Cake: Halve each cake layer horizontally using a long serrated knife.

Equipment you will use

Serrated Knife

Spread the bottom half of each cake layer with half of the lemon curd, then top with remaining cake layers to form two sandwiched cakes.

Ingredients you will need

Lemon Curd

Spread

Put one sandwiched cake on a cake stand or platter and spread a heaping ½ cup frosting over top, then cover with remaining sandwiched cake. Frost the top and sides of cake with remaining frosting.

Ingredients you will need

Frosting

Spread