Lemon Cake

Name: Lemon Cake
Ingredients: Cake:; 2.6 ounces white rice flour (about 1/2 cup); 2.3 ounces brown rice flour (about 1/2 cup); 2.1 ounces sweet white sorghum flour (about 1/2 cup); 2.1 ounces tapioca flour (about 1/2 cup); 1 teaspoon xanthan gum; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup granulated sugar; 1/4 cup unsalted butter, softened; 3 large eggs; 1/3 cup canola oil; 2 tablespoons grated lemon rind; 1/4 cup fresh lemon juice (about 2 lemons); 1 cup low-fat buttermilk; Cooking spray; Frosting:; 4 ounces 1/3-less-fat cream cheese (about 1/2 cup), softened; 3 tablespoons unsalted butter, softened; 3 cups powdered sugar; 1 teaspoon grated lemon rind; 2 teaspoons fresh lemon juice; 1/2 teaspoon vanilla extract

24 ingredients

7 steps

Ingredients

Cake:
2.6 ounces white rice flour (about 1/2 cup)
2.3 ounces brown rice flour (about 1/2 cup)
2.1 ounces sweet white sorghum flour (about 1/2 cup)
2.1 ounces tapioca flour (about 1/2 cup)
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup unsalted butter, softened
3 large eggs
1/3 cup canola oil
2 tablespoons grated lemon rind
1/4 cup fresh lemon juice (about 2 lemons)
1 cup low-fat buttermilk
Cooking spray
Frosting:
4 ounces 1/3-less-fat cream cheese (about 1/2 cup), softened
3 tablespoons unsalted butter, softened
3 cups powdered sugar
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract

Directions

1

Preheat oven to 350°.
2

To prepare cake, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, xanthan gum, and next 3 ingredients (through salt) in a medium bowl; stir with a whisk.
3

Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in canola oil, lemon rind, and lemon juice. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
4

Pour batter into 2 (8-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles.
5

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
6

To prepare frosting, place cream cheese and 3 tablespoons butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Add powdered sugar, 1 cup at a time, beating until well blended. Beat in 1 teaspoon lemon rind, 2 teaspoons lemon juice, and vanilla until smooth.
7

Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.