Photo: Oxmoor House
Hands-on Time
17 Mins
Total Time
2 Hours 2 Mins
Serves 16 (serving size: 1 slice)

This gluten-free layer cake has a bright flavor and a wonderfully rich frosting. Garnish it with thin lemon slices.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare cake, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, xanthan gum, and next 3 ingredients (through salt) in a medium bowl; stir with a whisk.

Step 3

Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in canola oil, lemon rind, and lemon juice. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Step 4

Pour batter into 2 (8-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles.

Step 5

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Step 6

To prepare frosting, place cream cheese and 3 tablespoons butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Add powdered sugar, 1 cup at a time, beating until well blended. Beat in 1 teaspoon lemon rind, 2 teaspoons lemon juice, and vanilla until smooth.

Step 7

Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.

Gluten-Free Baking

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