Gluten Free Lemon Cake

glutenfreeonashoestring.com

Zytigg

subheading: FOR THE CAKES:

2 ¼ cups ( 315 g) all purpose gluten free flour blend See Recipe Notes

1 teaspoon xanthan gum omit if your blend already contains it

9 tablespoons ( 54 g) milk powder See Recipe Notes

2 teaspoons baking powder

¾ teaspoon baking soda

¾ teaspoon kosher salt

Finely grated zest of 1 lemon at least 1 tablespoon

12 tablespoons ( 168 g) unsalted butter at room temperature

1 cup ( 200 g) granulated sugar

1 ( 50 g (weighed out of shell)) large egg at room temperature, beaten

3 ( 75 g) egg whites at room temperature

2 teaspoons pure vanilla extract

1 cup milk at room temperature

3 tablespoons ( 1 ½ fluid ounces) freshly squeezed lemon juice at room temperature

subheading: FOR THE CRUMB TOPPING:

½ cup ( 70 g) all purpose gluten free flour blend I used Better Batter; any of my recommended blends will work

¼ teaspoon xanthan gum omit if your blend already contains it

½ cup ( 58 g) confectioners’ sugar

⅛ teaspoon kosher salt

4 tablespoons ( 56 g) unsalted butter melted

½ teaspoon pure vanilla extract

2 tablespoons ( 1 fluid ounce) freshly squeezed lemon juice

subheading: FOR THE LEMON CREAM FILLING:

1 ½ cups ( 12 fluid ounces) heavy whipping cream chilled

1 8- ounce package cream cheese at room temperature

5 tablespoons ( 70 g) unsalted butter at room temperature

¼ teaspoon kosher salt

4 cups ( 460 g) confectioners’ sugar

2 tablespoons freshly squeezed lemon juice

Finely grated zest of 1 lemon at least 1 tablespoon

subheading: FOR ASSEMBLING:

2 tablespoons freshly squeezed lemon juice for brushing

1 teaspoon finely grated lemon zest for sprinkling (optional)

Directions at glutenfreeonashoestring.com

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