Directions:
- Make cake layers: Put oven rack in middle position and preheat oven to 350°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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1632.84 Kcal (6836 kJ) | ||
| Calories from fat | 815.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 90.57g | 139% | |
|---|---|---|---|
| Cholesterol | 315.88mg | 105% | |
| Sodium | 253.06mg | 11% | |
| Potassium | 477.08mg | 10% | |
| Total Carbs | 202.63g | 68% | |
| Sugars | 160.24g | 641% | |
| Dietary Fiber | 3.55g | 14% | |
| Protein | 10.77g | 22% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 2mg | 11% | |
| Calcium | 167.2mg | 17% | |
| Amount Per 100 g | |||
| Calories | 402.96 Kcal (1687 kJ) | ||
| Calories from fat | 201.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.35g | 139% | |
|---|---|---|---|
| Cholesterol | 77.95mg | 105% | |
| Sodium | 62.45mg | 11% | |
| Potassium | 117.74mg | 10% | |
| Total Carbs | 50g | 68% | |
| Sugars | 39.55g | 641% | |
| Dietary Fiber | 0.88g | 14% | |
| Protein | 2.66g | 22% | |
| Vitamin C | 1.5mg | 10% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 0.5mg | 11% | |
| Calcium | 41.3mg | 17% | |
* 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.
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