Gluten-free lemon cake recipe - two lemon sponges sandwiched together with lemon curd and a zesty buttercream in between and on top. Nobody would ever know it's Coeliac-friendly and wheat-free!
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 12-15 slices
Calories 523kcal
Author Becky Excell
Ingredients
For the sponge:
225gbuttersoftened (use Stork hard margarine if dairy-free)
225gbuttersoftened (use Stork hard margarine if dairy-free)
450gicing sugar
zest of 2 lemons
2tbsplemon juice
To finish:
lemon curdensure dairy-free if necessary
zest of 1 lemonto decorate
Instructions
For the sponge:
Preheat your oven to 160C Fan / 180C and prepare 2 20cm round cake tins - prepare them with non stick baking paper.
Place all your sponge ingredients into a large mixing bowl and whisk until well combined and thoroughly mixed (1 minute should do it).
Divide the mixture between the two tins evenly.
Bake for around 25-30 minutes until golden (remember never to open the oven until you think they are definitely done). To check if the sponges are cooked, insert a skewer and if it comes out clean, it's done!
Leave the sponges in their tins for about 5 minutes before turning them out onto a cooling rack.
For the buttercream:
Ensure your butter is soft and at room temperature. I find it takes a good hour out of the fridge to soften, but never let it go too soft! Place your butter into a stand mixer (or use an electric hand mixer) and mix on a medium speed for about 3-5 minutes until the butter has gone a lot more pale in colour.
Add your icing sugar gradually. I add it in 2-3 stages and beat for about 3 minutes between each addition. Start your mixer slowly to save your kitchen from a real icing sugar mess, but then increase the speed to medium / high for each of your 3 minutes.
Add your lemon juice and zest and mix once more. It should now be done. Ensure it's the right thickness - it should be if you've beaten it for long enough. However, if it's too thick you can add a tiny amount of milk. And if too thin, sieve in a little extra icing sugar.
For assemble:
Carefully place one of your sponges onto your serving plate and spread a layer of the lemon buttercream of top all the way to the edges.
Then spread a layer of lemon curd on top, not quite to the edges as once its sandwiched it will spread further.
Carefully place the top layer on and spread with the top with more lemon buttercream.