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*