If you love lemons, this is a dessert for you! I found the inspiration for this cake, at the lovely site Dessert for Two. For the original recipe, please check out Christina's site here.
It has always been a challenge for me to convert cake recipes to gluten free. Christina's recipe called for a 6" round pan, which I could not find. I used two 8" round pans, doubled the recipe, kept my fingers crossed. This recipe is truly delicious. I found with the gluten free cakes, they were dense in texture, which I liked. Although, I suspect a lighter cake would be even better - more experimenting down the road. Also, next time I would make one cake and slice it in half, as the two cakes, made it too heavy for the lovely lemon curd inside. (hence no picture of sliced cake, the yummy lemon curd oozed out) Never the less, this was a mighty tasty lemony whip cream luscious gooey cake! Thanks Christina!
12 Tblsp. butter - room temperature
1 cup Organic light cane sugar
2 Organic lemons, zested and juiced
3 drops of pure Almond Extract
2 large eggs
1/2 cup Brown Rice Flour
1/2 cup Sorghum Flour
1/2 cup Tapioca Starch
2 Tblsp. Potato Starch
1 tsp. Xanthan gum
1/8 tsp. salt
1/2 tsp. Baking Soda
1 tsp Gluten Free Baking Powder
Sweet Rice flour to dust the pans
1/2 cup buttermilk (I used Kefier Milk) (any milk will work with a tsp. of Vinegar added to it)
4 Tblsp. butter
1/2 cup Organic Light cane sugar
2 large eggs, plus one egg yolk
2/3 cup freshly squeezed organic Lemon juice
1 1/2 cups SCD Cream or regular Whip Cream
1/2 cup plus 2 Tblsps. powdered sugar
Lemon Curd: (I made this the day before)
In a small bowl, beat together the butter and sugar with a hand held mixer, until light and fluffy, about 2 minutes. Add two eggs, beating until combined, then add in the extra egg yolk, beating well. Slowly add in the lemon juice, continuing to beat. Don't worry if the mixture looks curdled - it will come together during cooking. Pour the mixture into a heavy bottomed sauce pan and cook over low heat, continuously stirring. When the mixture coats the back of a spoon, about 7 minutes, it is done. Remove from the heat, and pour into a bowl. Allow to cool then press plastic wrap directly on the surface before placing in the refrigerator to chill.
Preheat the oven to 350 degrees and grease two 8" round pans, then lightly sprinkle Sweet Rice Flour distributing evenly through out the pans.
In a medium bowl, beat together with a hand held mixer the butter, sugar, lemon zest and almond extract. Beat well for 2 minutes. Add the eggs one at a time, beating well after each addition.
In a smaller bowl whisk up the Flours, Xanthan Gum, Baking Soda, Baking Powder and Salt. Add half of this mixture to the sugar/butter mixture, mixing by hand. Then alternate the remaining dry ingredients with the milk and lemon juice. Mixing until just combined. The cake batter will be on the thick side.
Spread evenly into the prepared pans.
Bake for 40 - 45 minutes, or until a toothpick inserted comes out clean. Transfer to wire racks to cool. Once cooled, carefully remove the cakes from the pan.
Place one cake on a platter, upside down. Spread the lemon curd out almost to the edge. Top with the other cake.
Whip up the SCD cream with the powdered sugar. I have found with SCD cream it works better to beat until quite thick. Frost the whole cake with the whipped cream. Eat, devour, enjoy!