Gluten-free Lemon Cake Recipe

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

Cook Time 25

Total Time 45

Servings -15 slices

Calories 523kcal

Author Becky Excell

Ingredients

For the sponge:

225 g butter softened (use Stork hard margarine if dairy-free)
225 g caster sugar
4 eggs
zest of 3 lemons
1-2 tsp lemon juice
225 g gluten-free self raising flour
1 tsp gluten-free baking powder (ensure it's gluten free)
1/4 tsp xanthan gum

For the buttercream:

225 g butter softened (use Stork hard margarine if dairy-free)
450 g icing sugar
zest of 2 lemons
2 tbsp lemon juice

To finish:

lemon curd ensure dairy-free if necessary
zest of 1 lemon to 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.
Sprinkle the top with extra lemon zest to finish.

Nutrition