Whether you hate them or love them, lemons are a great way to add some beautiful, fresh flavour to your cooking and this recipe by Lane & Grey Fare is the perfect way to start (or continue) your love affair with lemons!
The benefits of lemons are endless; they contain lots of dietary fibre to aid healthy digestion, contain about 50 mg of Vitamin C (being more than half of what your body requires daily!) and they help to boost immunity and protect you from disease.
As pretty as it is delicious, this recipe has great a soft and fluffy texture with a creamy icing that is tasty, fresh and fun!
Enjoy!
INGREDIENTS For The Cake
2 ¼ cups gluten free flour (I use one with xanthan gum)
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 tablespoons lemon zest (from about 3 medium lemons)
1 ¾ cups milk of choice
½ cup light brown sugar, packed
¼ cup lemon juice (about 2 medium lemons)
½ cup plus 2 tablespoons, vegetable oil
2 teaspoons pure vanilla extract
For The Frosting
1 cup unsalted butter or vegan baking stick, room temperature
1 teaspoon pure vanilla extract
2 teaspoons lemon zest (from about 2 medium size lemons)
8 cups confectioners' sugar
4 tablespoons fresh squeezed lemon juice (about the juice of 1 medium lemon)
¼ cup plus 2 teaspoons water, room temperature
INSTRUCTIONS For The Cake
Preheat the oven to 350 degrees Fahrenheit and grease and line two 8 inch cake pans with parchment paper. Set aside.
Wash and dry the lemons. Then zest all 3, and juice 2. You should have 2 tablespoons of zest and ¼ cup of lemon juice.
In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda, lemon zest and salt. Set aside.
In a medium bowl, whisk together the milk of choice, the light brown sugar, the vegetable oil, lemon juice and the vanilla.
Slowly add the milk mixture into the flour mixture and use a spatula to combine as it gets thick.
With a spatula, scoop half the batter into one pan and the other half into the other pan. Smooth the tops with a butter knife.
Bake cakes in the center rack for 35 minutes.
Let them cool in the pan and then transfer to a cooling rack.
Once the cakes have cooled completely, we are going to cut them in half horizontally. Now we will have 4 thin layers of cake.
For The Frosting
In a large bowl of an electric mixer or using a hand held mixer, beat the room temperature butter or vegan baking stick until it is smooth and creamy. About 2-3 minutes.
Add in the vanilla and lemon zest and beat till combined.
Add half the confectioners’ sugar, lemon juice and water and beat until combined. It will look chunky at first.
Beat in second half of the confectioner's sugar, lemon juice and water until combined, creamy and smooth.
Assemble The Cake
Place one layer of cake on a cake plate/stand. Scoop ⅕ (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.
Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.
Once you get to the top layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat.
Use an icing spatula to frost a super thin layer on the top and the sides. This is your crumb layer.
Pop the entire cake in the fridge uncovered for 15 min so it is more stable to work with.
After 15 min, take the cake out and frost the rest. I used my icing spatula to make marks all over. You don’t have to do this decorative step…it’s completely up to you.
Decorate The Cake
Put the rest of the frosting in a piping bag and make swirls all around the edge of the top of the cake.
Sprinkle some gluten free/nut free/vegan white nonpareils or sprinkles on top of the frosting swirls.
I also love to put some lemon slices just for decoration and some lemon zest.
Original recipe by Lane & Grey Fare can be found at the following link:
댓글