Gluten Free Lemon Cake

Lemon cake must be one of my favourites. I saw this recipe on line and I just knew I had to try it out. Have a go, its scrummy.

Inspiration for this cake came from here, I adapted it slightly turning it Gluten free as it was a birthday cake for a friend of mine who is a celiac. However, if you wished to make a non Gluten Free cake, then simply use normal self raising flour.

Ingredients

285g Gluten Free Self Raising Flour

300g Caster Sugar

2 1/2 tsp Baking Powder

170g Butter

4 Eggs

300g Semi Skimmed Milk

20g Sunflower Oil

2 tsp Lemon Extract

Zest of 3 lemons

Method

In a bowl, add in the GF flour, caster sugar and baking powder. Add in the butter and mix well. You will have a crumbly mixture.

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In a separate bowl, add the beaten eggs, milk, Sunflower oil, lemon extract and the lemon zest. Mix together until combined.

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Add in half of the wet mixture to your dry ingredients and combine. Then add in the remaining mixture a little at a time combining together before adding any additional wet mixture. Once done, you will be left with a very wet cake mixture but this is fine and perfectly normal.

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Grease and line 2x 7 inch sandwich tins and split the mixture evenly across the two tins. Bake at 150°C/300°F/ Gas Mark 2 for an hour until golden and cooked through.

Whilst you are waiting on your cakes to cool, you can make your lemon cream cheese frosting.

Ingredients for Lemon Cream Cheese frosting

300g Cream Cheese

125g Lemon Curd

850g Icing Sugar

In a bowl, combine the cream cheese and lemon curd. I buy my lemon curd as for the life of me, I just cannot make the stuff!! Add in the icing sugar a little at a time and combine. If you are piping the frosting, you may need to add in some more icing sugar to get it to a thick enough consistency in order to pipe.

Once the cakes have completely cooled, you can begin to decorate using your cream cheese frosting. Add some of the frosting to the base layer and also some lemon curd then sandwich together. For the outer decorating, the knack with this kind of frosting is to do a base coating and refrigerate for a couple of hours before adding your piped frosting detail.

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Then serve and enjoy!

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