Difficulty: Beginner Prep Time 10 min Cook Time 25 min Total Time 35 mins Servings: 8 Best Season: Summer

Ingredients

For the sponge:

For the buttercream:

To fill the sponge:

Instructions

  1. Preheat the oven to 180 oC

  2. Cream the butter and sugar together for a couple of minutes until light and fluffy

  3. Add the eggs one at a time, beating well after each addition

  4. Add the flour, xanthan gum, baking powder, lemon zest and beat well to combine

  5. Add the milk and mix in

  6. Line two 8 inch round baking pans

  7. Divide the cake mixture between the two tins

  8. Smooth out the top of the cakes with a spatula

  9. Place in the oven and bake for 25 minutes

  10. Remove the cakes from the oven and cake pans and allow to cool on a wire rack

  11. To make the buttercream beat the butter and icing sugar together until light and fluffy

  12. Use the butter cream and lemon curd to sandwich the two cakes together

Keywords: gluten free baking, dairy free baking, gluten free cake, gluten and dairy free baking recipes, gluten free cake ideas
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