It was my mom’s birthday. Hers falls just barely into the new year, so it ends up not being a huge thing. Its just after Christmas, so we’re still all lusting over our new toys and occasionally school has even begun. However, that doesn’t mean it can’t be special! This year, there was no school on that day so after getting up in the morning, I asked her what kind of cake she wanted. “Lemon” she replied quickly. I was almost caught off guard, as in the back of my head I was already planning a chocolate one. But its her birthday, so I excitedly obliged. This was going to be a fantastic lemon cake. And it was. It tasted just like a lemon cake should. How I remember them to taste. Best of all, it’s a moist cake!
The final, and essential (in my opinion) portion is the cheese cream buttercream. Don’t ask, just make it. The lemon and cream cheese flow together beautifully.
On another note, this is my 200th post. Holy smokes. Where has the time gone? In a couple of months, I will have been blogging for 2 years. Yeah, its crazy. The beginning (although that was exactly what I needed at the time) is nothing like what it is now. It was a log of my health with the occasional recipe thrown in. Now, it is a food blog with an occasional health update thrown in. I love the evolution!
This post is linked to Slightly Indulgent Tuesdays and What can I eat thats Gluten Free?
Gluten Free Lemon Cake
An original recipe by Lauren of Celiac Teen.
1 cup butter (salted)
1 1/3 cups granulated sugar
2 tsp lemon zest
4 eggs, room temperature
3/4 cup milk, room temperature
1 tsp vanilla
1/4 cup lemon juice
3/4 cup tapioca starch/flour
3/4 cup sweet rice flour
1/2 cup sorghum flour
2 tsp xanthan gum
2 tsp baking powder
1 tsp baking soda
1. Preheat the oven to 350 degrees Fahrenheit. Grease two round 8 inch cake pans.
2. In a large bowl, cream together the butter and sugar. Cream until light and fluffy. Add in zest and mix until combined.
3. In a bowl, combine eggs, milk, vanilla and lemon juice.
4. In a separate bowl, combine remaining ingredients.
5. Alternately add flour and liquid mixture to the butter mixture until all ingredients are incorporated.
6. Bake for 25 to 30 minutes, until a toothpick inserted into the centre comes out clean.
Cream Cheese Buttercream
Adapted from Martha Stewart.
4 ounces cream cheese (half a package) at room temperature
1/4 cup unsalted butter (half a stick) at room temperature
4 1/2 cups icing sugar
1/2 tsp vanilla extract
1. Beat together cream cheese and butter until creamy.
2. Slowly add in sugar, about a 1/2 cup at a time, until incorporated.
3. Add vanilla and blend until buttercream is fluffy.