GLUTEN-FREE LEMON CAKE

Basically, this cake is spring in cake form, and it is good!
A layered cake filled with lemon curd and covered in a smooth, creamy lemon buttercream frosting, this Gluten-Free Lemon Cake will be the perfect addition to any holiday celebration.

INGREDIENTS

FOR THE CAKE:

  • 1 cup vegetable oil (or oil of choice)
  • 1 ½ cup granulated sugar
  • 4 large eggs, room temperature
  • 2 ½ cups all-purpose gluten-free flour blend (I used Bob's Red Mill 1-to-1 gluten-free flour blend)
  • 1/2 teaspoon salt
  • 3 teaspoons gluten-free baking powder
  • 1 cup dairy-free milk
  • 2 teaspoons lemon extract
  • Zest from one medium lemon

FOR THE FILLING AND FROSTING:

  • 1 cup dairy-free butter (2 sticks), room temperature
  • 6 cups powdered sugar
  • Juice from the same medium lemon (about ¼ cup)
  • ½ cup lemon curd
GLUTEN-FREE LEMON CAKE #cakerecipes


INSTRUCTIONS

  1. For the cake: Preheat oven to 350°F (180°C). Position rack in center of oven. Oil two 9-inch cake pans and dust with flour; set aside.
  2. In a medium mixing bowl combine oil and sugar.
  3. Add eggs and beat with an electric mixer at medium speed for one minute.
  4. Full instructions visit @glutenfreepalate

0 Response to "GLUTEN-FREE LEMON CAKE"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel