To say that gluten-free baking is a passion seems like an understatement when describing the young and talented Madeleine, of Bangor, Maine.
A hobby that developed as a result of her father and brother’s gluten intolerance, Madeleine has transformed her love of baking into a career. A regular contributor as a blogger for the Bangor Daily News, just last summer, the young “unofficial cook and baker” (as she calls herself) opened her own small-scale gluten-free bakery.
This week, Madeleine shares her recipe for an Easter dessert; Gluten-Free Lemon Cake. Featuring a the light, moist base, this cake is layer after layer of bright, citrusy flavor.
The playful flavor seemingly dances across your tastebuds, bringing them right out of hibernation. As Madeleine says, “(This cake) is perfect for the spring.”
No cake is complete without a sugary glaze of frosting. With this cake, however, Madeleine offers more than just one kind of frosting.
In addition to the sweet and subtlety tart lemon buttercream frosting, Madeleine uses 1 cup of lemon curd to separate each of the fluffy layers of this four-tier cake.
Using a curd, which is thicker and more dense than frosting, in addition to the buttercream frosting adds another dimension of texture to this cake. These multiple layers of flavors and texture elevate this dessert to an experience more so than just a humble slice of cake.
This Easter, tempt your family and friends with a slice of spring on a plate. Light and soft as a pillow with a hint of tartness, Madeleine’s recipe for Gluten-Free Lemon Cake is sinfully delicious.
Gluten-Free Lemon Cake
Servings: 32 slices
Level of Difficulty: Medium
Time of Preparation: 30 minutes
Cooking Time: 30 to 35 minutes
31/2 cup gluten-free flour or create your own gluten-free flour*
2 cups sugar
4 whole eggs
1 whole lemon zest
11/2 tablespoon baking powder
1 teaspoon salt
1 teaspoon xanthum gum
11/6 cup milk
10 tablespoon canola oil
5 cups lemon buttercream frosting (or frosting of your choice)
1 cup lemon curd
Create your own gluten-free flour
2 cups rice flour
1 cup potato starch
1/2 cup tapioca starch/flour
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, whisk together flour, baking powder, salt and xanthum gum.
3. In a smaller mixing bowl, combine the milk and canola oil.
4. In a stand up mixer, beat together eggs and sugar in a mixer for approximately one minute.
5. To the egg and sugar mixture, slowly alternate between adding the wet and dry mixture to the mixer. Mix together on medium to high speed, making sure to thoroughly combine each added portion.
6. Grease or line two 9-inch baking pans.
7. Fill each 9-inch pan with half of the cake batter. To remove air bubbles, tap the pans lightly on a table until bubbles come to the surface and burst.
8. Bake for 30 to 35 minutes at 350 degrees.
9. Slice each cake in half, lengthwise, creating four layers of cake.
10. On a tray, place the bottom layer and on it, spread 1/4 cup of lemon curd. Then, spread about 1/2 cup of lemon buttercream frosting on top of the lemon curd. Finish this layer by adding one of the three remaining layers of cake and repeat this pattern of layering for all four layers.
11. Once all four layers are complete, use the remaining cups of lemon buttercream frosting to frost the top and outside of cake.
Recipe courtesy of Madeleine of Madeleine’s Madeleines, 2013.