Lemon Cake

🧂 Ingredients

• 1 cup white rice flour
• 1 cup sorghum flour
• ½ cup tapioca flour
• 1 tablespoon psyllium husk powder

  OR 1 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• zest of one lemon
• 4 eggs

  at room temperature
• ¾ cup raw sugar
• ¾ cup avocado oil
• ¼ cup lemon juice,

  freshly squeezed
• 1 teaspoon pure vanilla extract
• 1 recipe Cream Cheese Frosting
• 2 teaspoons grated lemon zest,

  divided
• ½ recipe Lemon Curd

Instructions

• 1 Line bottoms of two round 9-inch layer cake pans with parchment paper. Preheat
  oven to 350°F.
• 2 Whisk the flours, psyllium husk powder, soda, and salt together in a medium
  mixing bowl.
• 3 In a large bowl, beat the eggs until they become foamy and pale. Beat in the
  sugar, oil, lemon juice, and vanilla.
• 4 Add the dry mixture to the wet, and beat for another 30 to 60 seconds, until
  smoothly incorporated. Pour the batter evenly into the two prepared cake pans.
• 5 Bake in preheated oven for 20 minutes or until a thermometer inserted into the
  centre reads 210°F (99°C). Be careful not to overcook it.
• 6 Allow cakes to cool on wire racks for 10 minutes. Then insert a dull knife or
  other thin, flat utensil between the cake and sides of the pan. Run it around
  the outside edges to separate the sides of the cake from the pan. Once you have
  loosened the edges, tilt the cakes upsides down onto the wire racks, peel off
  the parchment paper from the bottoms, and allow them to cool completely.
• 7 If you've not already done so, prepare a recipe of Lemon Curd. Chill it in the
  refrigerator.
• 8 Prepare a recipe of Cream Cheese Frosting and stir one teaspoon of grated lemon
  zest into it.
• 9 Once the cake layers have cooled completely, place one layer upside down onto a
  serving plate. (The rounded top side is down, and the flat bottom is up.) Cover
  this flat bottom generously with Lemon Curd.
• 10 Place the second cake layer, right side up, onto the lemon curd, so the flat
  sides are together with lemon curd between them.
• 11 Spread frosting over the cake. Begin with covering the sides first. Then spread
  frosting over the top. Sprinkle a second teaspoon of grated lemon zest over the
  top of the frosted cake for a decorative effect.
• 12 Store unused cake, covered, in the refrigerator.

Nutrition Info