Gluten-free Lemon Layer Cake

Name: Gluten-free Lemon Layer Cake
Yield: Makes 8 servings
Ingredients: 2 1/2 cups Brown-Rice Flour Mix (recipe follows); 1/2 teaspoon salt; 1 tablespoon baking powder; 1 teaspoon xanthan gum; 1 cup milk; 1 cup canola oil, plus more for greasing pans; 1 teaspoon pure vanilla extract; 1 tablespoon finely grated fresh lemon zest; 2 cups granulated sugar; 4 large eggs; 2 teaspoons finely grated fresh lemon zest; 1/4 cup fresh lemon juice; 1/4 cup plus 2 tablespoons granulated sugar; 3 large egg yolks; 1/4 teaspoon guar gum; 1/2 stick unsalted butter, cut into tablespoon pieces; 1/4 teaspoon lemon extract; 1 cup (2 sticks) unsalted butter, softened; 3 1/2 cups confectioners’ sugar; 1/4 cup fresh lemon juice; 1/2 teaspoon lemon extract; 2 teaspoons finely grated fresh lemon zest; Special equipment: 2 (9-inch) round cake pans

November 7, 2012

This lemon layer cake is the ultimate dessert for anyone with a gluten-free diet. You may need to hit up a specialty shop or go online for some of the ingredients, but it’s well worth the effort. A brown-rice flour mix combined with the xanthan gum creates light, moist cake layers, while guar gum thickens the rich, silky curd. Generous amounts of lemon zest, juice, and extract infuse the layers, filling, and frosting, adding up to a full-on citrus celebration. Make this cake—or turn it into cupcakes—for birthdays, barbecues, or holidays.

Recipe notes

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