Lemon Layer Cake (AR)

By IUPUI95

Makes two 8" or 9" rounds or 24 cupcakes.

Ingredients

• 2 cups granulated sugar
• 4 large eggs
• 2 1/2 cups Brown Rice Flour Mix
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon xantham gum
• 1 cup oil
• 1 cup milk
• 1 teaspoons pure vanilla extract
• 1 teaspoon pure lemon extract
• 1 tablespoon grated lemon zest
• Lemon curd filling and lemon buttercream frosting
• LEMON CURD FILLING
• 3 egg yolks
• 1/4 cup plus 2 tablespoons granulated sugar
• 1/4 cup fresh lemon juice
• 1/4 cup unsalted butter, cut into 4 pieces
• 1/4 teaspoon guar gum
• 2 teaspoons grated lemon zest
• 1/4 teaspoon lemon extract
• LEMON BUTTERCREAM FROSTING
• 1 cup unsalted butter
• 3 1/2 cups confectioners' sugar, divided
• 1/4 cup fresh lemon juice
• 1/2 teaspoon lemon extract
• 2 teaspoons grated lemon zest

Preparation

Step 1

CAKE

1) Preheat oven to 350 °F. Position rack in center of oven. Line 2 round 9" layer cake pans with parchment paper or wax paper and spray with cooking spray.

2) Beat sugar and eggs in large bowl of electric mixer at medium speed for 1 minute. Add flour, salt, baking powder, xantham gum, oil, milk, vanilla extract, lemon extract, and lemon zest; beat at medium speed for 1 minute.

3) Pour batter into prepared pans. Place in center of oven and bake about 35 minutes (40 minutes for an 8" cake, 18-20 minutes for cupcakes) or until center springs back when touched and cake has pulled away from sides of pan.

4) Cool cake layers in the pans on a rack for 5 minutes. Use a small knife to cut around pan sides to loosen cake. Invert cake layers onto a rack, peel off parchment, and cool completely.

5) Carefully slice each layer in half horizontally to create four layers (more easily done when cake is chilled). Spread each of the two bottom layers with 1/2 of the lemon curd. Cover each bottom layer with one of the two remaining top layers.

6) Place one set of filled layers on a cake plate and spread with about 1/2 cup frosting. Place the other set of filled layers on top and cover top and sides of cake with remaining frosting.

LEMON CURD FILLING

1) Combine egg yolks, sugar and lemon juice in a small saucepan and whisk until well blended.

2) Cook over medium-low heat until smooth and so thick that curd coats the back of a wooden spoon (about 5-7 minutes). Whisk in butter, one piece at a time, until completely incorporated. Whisk in guar gum, lemon zest, and lemon extract.

3) Pour the curd into a small bowl and cover with wax paper or plastic wrap. Chill until very cold.

LEMON BUTTERCREAM FROSTING

1) Beat butter in large bowl of electric mixer until light and fluffy. Add 1 cup confectioners' sugar, lemon juice, lemon exract, and lemon zest; beat to blend. Add remaining sugar and beat until creamy.