Lemon Sponge Cake (Gluten Free, Dairy Free)
Ingredients
For the sponge:
For the buttercream:
To fill the sponge:
Instructions
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Preheat the oven to 180 oC
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Cream the butter and sugar together for a couple of minutes until light and fluffy
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Add the eggs one at a time, beating well after each addition
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Add the flour, xanthan gum, baking powder, lemon zest and beat well to combine
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Add the milk and mix in
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Line two 8 inch round baking pans
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Divide the cake mixture between the two tins
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Smooth out the top of the cakes with a spatula
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Place in the oven and bake for 25 minutes
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Remove the cakes from the oven and cake pans and allow to cool on a wire rack
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To make the buttercream beat the butter and icing sugar together until light and fluffy
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Use the butter cream and lemon curd to sandwich the two cakes together
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