Lemon Layer Cake Gluten Free Recipes

LEMON LAYER CAKE (GLUTEN FREE)

Lemon Layer Cake (Gluten Free) image

Published in Gourmet magazine, November 2005. Use Recipe #208712 for the brown-rice flour mix. "If any cake could be called refreshing, this would be the one. Rich but light, it loses absolutely nothing from the absence of white flour."

Provided by swissms

Categories Dessert

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 23

Ingredients

1 cup canola oil, plus additional for greasing cake pans
2 1/2 cups brown rice flour (use brown-rice flour mix, recipe 208712)
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon xanthan gum
1 cup milk
1 teaspoon vanilla
1 tablespoon freshly grated lemon zest
2 cups granulated sugar
4 large eggs
2 teaspoons freshly grated lemon zest
1/4 cup fresh lemon juice
1/4 cup granulated sugar, plus
2 tablespoons granulated sugar
3 large egg yolks
1/4 teaspoon guar gum
1/4 cup unsalted butter, cut into tablespoon pieces
1/4 teaspoon lemon extract
1 cup unsalted butter, softened
3 1/2 cups confectioners' sugar
1/4 cup fresh lemon juice
1/2 teaspoon lemon extract
2 teaspoons freshly grated lemon zest

Steps:

Make cake layers:.
Put oven rack in middle position and preheat oven to 350°F Brush cake pans with canola oil. Line bottoms of two 9-inch round cake pans 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.

Nutrition Facts : Calories 1193.3, Fat 62.7, SaturatedFat 22.5, Cholesterol 264.9, Sodium 343.2, Carbohydrate 153.4, Fiber 2.5, Sugar 111.9, Protein 9.1

GLUTEN-FREE LEMON CAKE

Gluten-Free Lemon Cake image

A gluten-free version of a lemon/orange cake.

Provided by kpoelzer

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h25m

Yield 10

Number Of Ingredients 12

Ingredients

1 (19 ounce) can garbanzo beans, rinsed and drained
½ cup white sugar
4 eggs, separated
1 lemon, zested and juiced
1 tablespoon lemon juice concentrate
1 teaspoon orange extract
1 teaspoon gluten-free vanilla extract
1 teaspoon gluten-free baking powder
½ cup white sugar
3 tablespoons margarine
1 tablespoon lemon juice concentrate
½ lemon, juiced

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
Blend garbanzo beans, sugar, egg yolks, lemon zest, 1/2 lemon juice, lemon juice concentrate, orange extract, and vanilla extract together in a food processor until smooth. Stir baking powder into bean mixture.
Whip egg whites together in a bowl using an electric mixer or a whisk until stiff. Fold bean mixture into egg whites. Gently pour batter into the prepared cake pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool 20 minutes, then carefully run a knife along the bottom of the pan to release cake and turn onto a wire rack to cool completely.
While cake finishes cooling, heat sugar, margarine, lemon juice concentrate, and lemon juice in a saucepan over medium heat until fully combined, about 2 minutes. Drizzle glaze over cooled cake.

Nutrition Facts : Calories 202.6 calories, Carbohydrate 34.7 g, Cholesterol 65.5 mg, Fat 5.6 g, Fiber 3.2 g, Protein 5.1 g, SaturatedFat 1.2 g, Sodium 279.4 mg, Sugar 20.3 g

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