Gluten Free Lemon Cake

I couldn’t think of a better way to welcome in spring than with a freshly baked lemon cake with a buttery lemon frosting.  With ingredients like lemon zest and freshly squeezed lemon juice, this cake recipe is sure to make your mouth water!

Here’s What You Will Need:

1 Stick Softened Butter (that’s 1/2 cup)

1 1/2 C. Granulated Sugar

2 Eggs

1/4 tsp. Salt

2 tsp. Baking Powder

1/4 tsp. Guar or Xanthan Gum

1 tsp. Baking Soda

The Juice of 1 Large Lemon (or 3 T.)

2 C. Superfine White Rice Flour

Preheat the oven to 350 degrees and lightly grease standard round cake pans.  Line the bottoms of each with parchment paper.  See pictures below.

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1 C. Buttermilk or Sour Milk (For sour milk place 1 T. of apple cider vinegar in a 1 cup measuring cup and fill the rest of the way with plain milk.  Let sit for 5 minutes before using.)

Cream together the butter, sugar, and eggs.  Add the salt, guar or xanthan gum, lemon juice, baking soda, and baking powder, mixing just until combined.

Add the rice flour and the buttermilk 1/2 cup at a time, alternating until all is used.  Beat until fully incorporated.

Divide the cake batter between the two prepared cake pans and bake in a preheated oven for 22-25 minutes or until a toothpick inserted comes out clean.

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Allow the cakes to cool before assembling and frosting each layer.  If needed, run a knife gently around the edges of the pan.  Don’t forget to peel off the parchment paper.

Buttery Lemon Zest Frosting

Here’s What You Will Need:

1/4 C. Softened Butter

2 tsp. Vanilla

5 C. Powdered Sugar

The Zest of 1 Medium Lemon

3-4 T. Half and Half or Cream

Using your mixer, combine all of the ingredients except the half and half.  Add enough half and half to form the desired consistency and then beat on high for about a minute.  Frost cakes.  If desired, top with candied lemon slices (shown).

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