Cooking and Serving: 50 minutes | 8 slices layer cake
Ingredients
Mixer for buttercream | 2 cups (280 g) all purpose gluten free flour blend | 1 teaspoon xanthan gum, (omit if your blend already contains it)
Description
Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes | Servings: 8 slices layer cake
Ingredients
Mixer for buttercream
2 cups (280 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, (omit if your blend already contains it)
¼ cup (36 g) cornstarch
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
¾ cup (150 g) granulated sugar
Zest of 2 lemons, finely grated
½ cup (109 g) packed light brown sugar
12 tablespoons (168 g) unsalted butter, at room temperature
3 (150 g (weighed out of shell)) eggs, at room temperature, beaten
¼ cup (2 fluid ounces) freshly-squeezed lemon juice, (from about 2
¾ cup (180 g) sour cream, at room temperature
1 ¼ cups (150 g) fresh blueberries, tossed with 1 teaspoon cornstarch (plus
16 tablespoons (224 g) unsalted butter, at room temperature
3 ½ cups (400 g) confectioners’ sugar, plus more as necessary
½ teaspoon kosher salt
3 tablespoons freshly squeezed lemon juice, (from about 2 medium-size
2 cups (230 g) confectioners’ sugar, plus more as necessary
⅛ teaspoon kosher salt
3 tablespoons (1 ½ fluid ounces) freshly squeezed lemon juice, (from about
2 tablespoons (28 g) unsalted butter, at room temperature
Instructions
MAKE THE CAKE
Preheat your oven to 350°F.
Grease and line two 9-inch square (or round) cake pans and set them aside.
In a large bowl, place the flour, xanthan gum, cornstarch, baking powder,.
baking soda, salt and granulated sugar, and whisk to combine well.
Add the lemon zest, and whisk into the dry ingredients to ensure that the.
lemon zest isn’t clumped.
Add the brown sugar and whisk again, working out any lumps.
Create a well in the center of the dry ingredients and add the butter, eggs,.
lemon juice, and sour cream, mixing to combine after each addition, and.
mixing until smooth after the final addition. The batter will be thick.
Add the blueberries tossed in cornstarch, and fold carefully into the batter.
until they’re evenly distributed throughout.
Divide the cake batter evenly among the two prepared pans and spread into an.
Place the pans in the center of the preheated oven and bake until a toothpick.
inserted in the center of each cake comes out clean (20 to 25 minutes),.
rotating once during baking.
Remove the pans from the oven and allow the cakes to cool in the pans for 10.
minutes before transferring to a wire rack to cool completely.
MAKE THE BUTTERCREAM FILLING
Place the butter in the bowl of your stand mixer fitted with the paddle.
attachment (or a large bowl with a handheld mixer) and beat on medium speed.
until the butter is light and fluffy.
Add 3 1/2 cups of the confectioners’ sugar and the salt, and mix on low speed.
until the sugar is absorbed into the butter. Increase the speed to.
medium-high, add the salt and lemon juice, and continue to beat until the.
frosting is light and fluffy (about 3 minutes).
Add more confectioners’ sugar frosting to a thickly spreadable consistency.
Place one of the cooled cakes onto a cake stand or other serving platter, and.
spread about 2/3 of of the buttercream filling into one thick, even layer on.
Place the second cake on top of the frosting and press down evenly on top.
Place the remaining buttercream on top of the layer cake and spread across.
the top and around the sides of the cake in a thin layer to seal in crumbs.
Try adding a few fresh blueberries, face out, on the filling layer for.
FOR THE GLAZE
In a medium-size bowl, place 2 cups of the confectioners’ sugar and the salt,.
and whisk to combine well.
Add the lemon juice and the butter, and mix to combine.
Add more confectioners’ sugar as necessary to create a very thickly pourable.
Pour the glaze on top of the layer cake and spread into an even layer on top,.
allowing it to drip down the sides.
Allow the glaze to set either at room temperature or in the refrigerator.
before slicing and serving.
FOR THE GLAZE
In a medium-size bowl, place 2 cups of the confectioners’ sugar and the salt,.
and whisk to combine well.
Add the lemon juice and the butter, and mix to combine.
Add more confectioners’ sugar as necessary to create a very thickly pourable.
Pour the glaze on top of the layer cake and spread into an even layer on top,.
allowing it to drip down the sides.
Allow the glaze to set either at room temperature or in the refrigerator.
before slicing and serving.