Gluten Free Lemon Cake

Makes one 8-inch layer cake

Ingredients

For the lemon curd

  • 2 large eggs
  • 4 tablespoons (56 g) unsalted butter
  • ½ cup (100 g) sugar
  • ¼ cup (65 g) fresh lemon juice

For the cake

  • 2 ¾ cups (330 g) jovial No. 3 Gluten Free Pastry Flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon fine sea salt
  • ¾ teaspoon baking soda
  • 16 tablespoons (224 g) unsalted butter, at room temperature, plus more for greasing the pans
  • 1 ½ cups (300 g) sugar
  • 6 large eggs
  • ¼ cup (65 g) fresh lemon juice
  • Zest of one lemon
  • 1 cup (244 g) buttermilk

For the buttercream frosting

  • 1 ½ cups (187 g) powdered sugar, sifted
  • 6 tablespoons (84 g) unsalted butter, at room temperature
  • ¼ teaspoon pure vanilla extract
  • 1 ½ teaspoons milk

Instructions

  1. Make the lemon curd: In a small bowl, lightly beat the eggs and set aside. In a medium saucepan, melt the butter over medium heat. Using a wire whisk, add sugar and lemon juice to the saucepan, slowly stirring to combine. Remove the saucepan from the heat and slowly whisk in the eggs. Return saucepan to the stove, and continue cooking on low heat for 12 to 15 minutes, stirring constantly. When the curd begins to thicken and coats the back of a spoon, it is done. Remove the pan from the heat and pour it into a bowl. Cover it with plastic wrap and refrigerate.
  2. Make the cake: Preheat the oven to 350°F. Lightly grease and flour the bottom and sides of two 8-inch round cake pans.
  3. In a medium bowl, sift together the flour, baking powder, salt, and baking soda.
  4. In a standing mixer fitted with a paddle attachment, cream together the butter and sugar for 2 minutes, stopping a few times to scrape down the sides. Add eggs, one at a time, mixing on medium speed for 30 seconds after each addition to incorporate fully. Add lemon juice and zest and mix for an additional 30 seconds.
  5. With a rubber spatula, fold in one-third of the flour mixture into the butter mixture. Then fold in half the buttermilk. Fold in another third of the flour, then the rest of the buttermilk and finish with the remaining flour until there is no more flour visible in the batter.
  6. Divide the batter evenly between the two prepared pans. Bake for 30 minutes.
  7. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before assembling the cake.
  8. Make the buttercream frosting: Add the powdered sugar, butter, vanilla, and milk to the bowl of a standing mixer fitted with a wire whip attachment. Beat on low speed for 1 minute until combined, then increase the speed to medium and beat for 2 minutes until light and creamy.
  9. To assemble the cake, place one layer on a 10-inch cake dish or cake stand and tuck small strips of parchment paper around the edges of the cake to keep the dish clean while you frost the cake. Spread all of the lemon curd evenly over the bottom layer. Place the second layer over the lemon curd and press down gently. Thinly spread half of the frosting on the sides of the cake. Spread the remaining frosting on the top of the cake. Remove the parchment paper strips and serve.