My daughter, Becca, is also gluten intolerant. She bought a new cookbook, Gluten Free Baking Classics by Annalise G. Roberts. Click here for Becca’s review of the book. Even Ken, who is not gluten intolerant, loved the cupcakes she made. So, I wanted to give the recipe a try, too.
The recipe uses a brown rice, potato starch, tapioca mix, the recipe for which is given in the book. It makes a really good layer cake, that does not crumble apart, and was moist and tasty the second day, too. It actually calls for using a lemon curd in the filling between layers, but I was too lazy to make that. The Lemon Buttercream Frosting was delish, though. This recipe is posted with permission from Annalise (thank you, Annalise!)
|
Lemon Layer Cake
2 Cups sugar
Beat sugar and eggs at medium speed for 1 minute Add the rest of the ingredients and beat at medium speed for 1 minute Pour batter into prepared pans and bake about 35 minutes (40 minutes for 8 inch pans, 18-20 minutes for cupcakes) or until center springs back when touched and cake pulls away from sides of pan. Cool cake in pan on rack for 5 minutes. Use a knife to loosen cake from sides of pan. Invert cake layers on a rack, peel off paper and cool completely.
Place one of the filled layers on a plate and spread with about 1/2 cup of frosting. Place the other filled layer on top and spread sides and top with remaining frosting.
Lemon Buttercream Frosting 1 Cup butter Beat butter until light and fluffy. Add 1 cup of the sugar, lemon juice, lemon extract, and lemon zest and beat to blend. Add remaining sugar and beat until creamy. |
Gosh, more yummy baking ideas. I am in baking heaven these days.
Is it ok to lick my screen as long as nobody is watching? A very Merry Christmas to you and FabGrandpa and all of your family!
That looks delish! I love lemon anything!
Just stopped by to wish you and yours a very merry Christmas.
And oh…I commented the other day under my daughter’s name “Becky”. I have a Becky too. Hahaha! She is home for the holidays and keeps taking over my computer and forgets to sign out of her Google account. Got to love um! LOL
Wow – that’s awesome. I forgot I could make lemon frosting for those times that I can’t find the lemon cake I really like! Thanks for that simple recipe – I know it will come in handy! I’m so glad that this book and these recipes are working out well for you and your daughter! Have a wonderful holiday – I just saw your comment at my site – I’m up waaaay too late as usual. LOL. But I’ve been meaning to make my blogroll rounds so here I am! Better late than never! 🙂
Trying new recipes in life is like alchemy, bringing together new components to create great sensations and a golden fluent moment full of feeling and vibrancy. It’s wonderful that you are tasting life in new and expanding ways.
Happy Holidays…
Ooooh, looks awesome!
I am not fond of rice flour, I tend to sub with Besan (chickpea) but I think that would be too heavy for that fluffy cake.
May have to give it a go! And I haven’t used rice flour in 4 years! (Boo has been GF for 8 years)
that looks “fab”ulous dahling…I’m sure it was good…anything lemon is good 😉