Gluten Free Lemon Butter Cake
Takes 1 hour 10 minutes. Serves 8 - 10.
Here is my recipe for a delicious and simple lemon butter cake. It's sweet, it's sharp, it's sour, it's the moment. This recipe is super easy, and only requires a few ingredients, so get ya beater and let's crack on!
Can I make this dairy free?
Yes, absolutely you can. You only need to switch to a plant based butter and plant based milk. You would also need to use a vegan spread for the buttercream as well. The brand I tend to use (because it tends to be the cheapest) is Naturli. It's a great 1:1 substitute that I would recommend using.
Flours & Other Ingredients
In this recipe I use regular gluten free flour, and a little bit of rice flour. I love to use rice flour in my cakes and cupcakes because I find it makes my bakes lighter. It doesn't have a high absorption level so I find that it's best mixed in with a gluten free flour mix or other gluten free flours. If you don't have rice flour - no worries, just substitute is with a gluten free flour mix.
For assembling, I like to use lemon curd to give it even more of a powerful lemon punch. You can find lemon curd in most supermarket, but it's also easy to make yourself! Lemon curd isn't necessary for this recipe however, it's up to your personal preference.
I N G R E D I E N T S
220 grams softened butter or dairy free alternative
200 grams caster sugar
A couple drops of vanilla essence
4 eggs, room temperature
175 grams self raising gluten free flour
50 grams rice flour (if no rice flour, add an extra 50 grams of gluten free flour)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp xanthan gum
Zest of 1 lemon
1 tbsp lemon juice
For the icing
100 grams softened butter
250 grams icing sugar
2 tbsp lemon juice
Rind of half a lemon (for decoration)
Lemon Curd (optional)
M E T H O D
Preheat oven to 180° Celsius on bake and line a round cake tin with baking paper.
Beat together the softened butter, caster sugar, and vanilla essence until light and fluffy.
Beat in one egg at a time until they are all mixed in.
Sift in the gluten free flour, rice flour, baking powder and baking soda, and fold with a spatula until no bits of flour are visible.
Slowly fold the milk in until it’s all combined. If your mixture at this point looks a it lumpy, don’t worry - it will all smooth out in the oven.
Pour mixture into the prepared cake tin and place in the oven for 35-40 minutes or until a skewer inserted into the middle comes out clean.
Let the cake cool for 10 minutes in the tin before moving to a cooling rack. The cake needs to be entirely cooled before slicing in half and icing.
To make the icing, beat the softened butter, icing sugar, and lemon juice until light and spreadable.
Slice the cake in half horizontally and spread the bottom layer with lemon curd (optional) and then pipe a layer of lemon buttercream on top.
Gently place the top layer of cake over the buttercream, and ice the top as well.
Sprinkle over some lemon curd and serve! Best kept in a sealed container at room temperature for up to 3 days.