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

Robert Landolphi
Recipe by Cooking Light July 2014

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Oxmoor House

Recipe Summary

hands-on:
17 mins
total:
2 hrs 2 mins
Yield:
Serves 16 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

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

  • 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.

  • 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.

  • 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.

Source

Gluten-Free Baking

Nutrition Facts

321 calories; fat 12.8g; saturated fat 4.9g; mono fat 5.2g; poly fat 1.8g; protein 3.5g; carbohydrates 50g; fiber 0.9g; cholesterol 54mg; iron 0.5mg; sodium 222mg; calcium 44mg.
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