Lemon Curd Cake
A zesty and decadent gluten-free cake infused with vibrant lemon flavors, creamy lemon curd, and fluffy Swiss meringue buttercream.
Ingredients
Main Ingredients
- 1 cup Sugar Acts as a sweetener and contributes to the structure of the cake.
- 1 tbsp Lemon Zest Provides a powerful lemon aroma and enhances the cake's flavor.
- 1/2 cup Butter Adds richness and moisture, making the cake tender.
- 3 large Eggs Help bind the ingredients together and provide structure.
- 1 tsp Vanilla Extract Enhances the flavor profile, adding depth to the sweetness.
- 1.5 cups Gluten-Free Flour Mix Serves as the main structure of the cake.
- 1/2 cup Almond Flour Adds a nutty flavor and contributes to a moist texture.
- 2 tsps Baking Powder Provides leavening, helping the cake rise beautifully.
- 1/2 tsp Salt Balances sweetness and amplifies other flavors.
Instructions
Preparation
- Preheat the oven to 350°F (180°C) and line two round 8-inch cake tins with parchment paper, greasing them well.
- In a large mixing bowl, combine sugar and lemon zest, then add softened butter and beat until light and fluffy, about 5 minutes.
- Incorporate the eggs one at a time, mixing well after each addition, then drizzle in vanilla extract.
- In a separate bowl, whisk together gluten-free flour, almond flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture.
- Divide the batter evenly between the two prepared tins, smoothing the tops with a spatula.
Baking
- Bake for about 30 minutes until a toothpick inserted in the center comes out clean. Let the cakes rest in tins for 5 minutes before transferring to wire racks to cool completely.
Final Steps
- Prepare the lemon curd and Swiss meringue buttercream to frost the cooled cakes.
Notes
For best flavor, use high-quality butter and fresh lemon juice. Store covered at room temperature for up to two days or refrigerated for longer. Assemble just before serving for optimal texture.