<<Disclaimer: Verify this information before applying it to your situation.>>
Thank you to those of you who sent lemon cake information. The
following recipe is one that several people sent with only slight
variations. This one has a change that my husband made where instead
of all brown rice flour, he used white flour as well. This cake is
truly delicious. It was eaten mostly by people who do not eat gluten
free and they all loved it and asked for the recipe!
LEMON LAYER CAKE
If any cake could be called refreshing, this would be the one. Rich
but light.
For cake layers
1 cup canola oil, plus additional for greasing cake pans
2 1/2 cups brown rice flour mix (1 cup brown rice, ½ cup white rice,
½ cup tapioca, 1/2 cup potato starch
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon xanthan gum
1 cup milk
1 teaspoon vanilla
1 tablespoon finely grated fresh lemon zest
2 cups granulated sugar
4 large eggs
For lemon curd
2 teaspoons finely grated fresh lemon zest
1/4 cup fresh lemon juice
1/4 cup plus 2 tablespoons granulated sugar
3 large egg yolks
1/4 teaspoon guar gum
1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces
1/4 teaspoon lemon extract
For lemon frosting
2 sticks (1 cup) unsalted butter, softened
3 1/2 cups confectioners sugar
1/4 cup fresh lemon juice
1/2 teaspoon lemon extract
2 teaspoons finely grated fresh lemon zest
Special equipment: 2 (9- by 2-inch) round cake pans
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.
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