Gluten Free Lemon Layer Cake Recipe

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Gluten Free Lemon Layer Cake
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Ingredients
26
Count
Nutrition
1420
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Note
  10. 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.
  11. Cooks' notes
  12. Cake layers can be made (but not halved) 1 day ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature.
  13. Lemon curd can be chilled up to 3 days.
  14. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1420.46 Kcal (5947 kJ)
Calories from fat 560.66 Kcal
% Daily Value*
Total Fat 62.3g 96%
Cholesterol 239.62mg 80%
Sodium 328.92mg 14%
Potassium 475.69mg 10%
Total Carbs 211.69g 71%
Sugars 164.7g 659%
Dietary Fiber 3.67g 15%
Protein 10.88g 22%
Vitamin C 5.9mg 10%
Vitamin A 0.4mg 12%
Iron 2.2mg 12%
Calcium 183.9mg 18%
Amount Per 100 g
Calories 372.83 Kcal (1561 kJ)
Calories from fat 147.16 Kcal
% Daily Value*
Total Fat 16.35g 96%
Cholesterol 62.89mg 80%
Sodium 86.33mg 14%
Potassium 124.86mg 10%
Total Carbs 55.56g 71%
Sugars 43.23g 659%
Dietary Fiber 0.96g 15%
Protein 2.85g 22%
Vitamin C 1.6mg 10%
Vitamin A 0.1mg 12%
Iron 0.6mg 12%
Calcium 48.3mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.9
    Points
  • 40
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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