Someone sent me a huge box of lemons the other day. I mean, there were probably about three dozen Meyer Lemons in the box. I decided that the best use for some of them would be a lemon cake, and here is what I came up with.
Gluten Free Double Lemon Cake
1 box of your favorite gluten free yellow cake mix (I used Betty Crocker but any gluten free yellow cake mix will do.
2/3 cup lemon juice
1 stick of butter or margarine
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/4 cup sugar
1/3 cup gluten free flour (any kind you have on hand)
1 16 oz jar of Lemon Curd or make your own
1 pint heavy cream
1 teaspoon vanilla
1/4 cup sugar
Make the cake according to directions on the back of the box, except substitute the 2/3 cup lemon juice for the water, and add 1/4 cup sugar. Spray two 8″ or 9″ cake pans with olive oil spray, then coat the pans with gluten free flour. Divide the cake batter evenly between the two pans. Bake in a 350° oven for 25-35 minutes. Let the cake layers cool completely.
Pour the heavy cream into a large mixing bowl. Add the vanilla and sugar. Beat on high speed with an electric mixer until the cream is thickened.
Place on cake layer on a cake plate, top down. Spread 1/2 of the lemon curd on the layer, then spread half of the whipped cream over the lemon curd. Place the second layer top up on top on the first layer. Spread with the rest of the lemon curd and whipped cream. Refrigerate until serving.
Here are some more yummy desserts to serve at your holiday parties:
Peanut Butter Fudge from Being Alison:
Sheri from Kidsumers makes this beautiful fruit dessert:
Dianna from Oy Vey A Day has an easy to make Hershey Kiss Pretzel Twists:
Sheila from Sheilacakes makes these Caramel Walnut Crumbly Bars:
I found the recipe for Cat’s Mini Ditch Apple Waffle Pies at Food Family & Finds:
Just take a look at this roll up from Simply Gluten Free:
This beautiful Caramel Cake from Fudge Ripple made me think of the ones my mother used to make:
Finally, this Chocolate Lasagna from Hugs & Cookies XOXO makes my mouth water: