Gluten Free Lemon Cake
INGREDIENTS
2 large eggs
For the cake
- 2 1/2 tsp baking powder
- 1 tsp fine sea salt
- 3/4 tsp baking soda
- 6 large eggs
- For your buttercream frosting
- 1/4 tsp pure vanilla extract
- 1 1/2 tsp milk
INSTRUCTIONS
- Create the lemon curd. In a medium saucepan, melt butter over moderate heat. With a wire whisk, add sugar and lemon juice to the saucepan stirring to blend. Remove from the heat and whisk in the eggs. After the curd begins to thicken and coats the back of a spoon, then it's completed. Remove from the heat and put it into a bowl. Cover with plastic wrap and refrigerate.
- Grease and flour the bottom and sides of 2 8-inch round cake pans.
- In a standing mixer fitted with a paddle attachment, cream together sugar and the butter for 2 minutes, stopping a couple of times to scrape the sides down. Add eggsone at a time, mixing after each addition to incorporate. Add zest and lemon juice and blend for another 30 seconds.
- Fold one-third of this flour mixture into the butter mix. Fold in of the buttermilk. Fold in the next third of the bread, then the remainder of the buttermilk until there's no flour visible in the 30, and complete with the remaining portion.
- Divide the batter evenly between the two pans. Bake for half an hour.
- Create the buttercream frosting: Add the sugar, vanilla, butter, and milk to the bowl of a standing mixer. Beat on low speed until blended for 1 minute, then increase the speed to medium and beat for 2 minutes until creamy and light.
- To assemble the cake, place one layer on cake or a cake dish rack and tuck pieces of paper round the edges of the cake to maintain the cake clean as you frosts. Distribute the lemon curd all across the bottom layer. Put the next layer and push down. Thinly spread half the frosting on cake's sides. Spread the portion on the top of the cake. Remove and function.