Gluten Free Lemon Curd Lemon Cake

This cake is so divine! My oldest son is a fan of fruit flavored cakes, so I made this one for his birthday. He loved it and the non celiac's loved it too!

Perfectly moist, tart lemon curd, with a moist lemon cake. What's not to love?

Watch me make Gluten Free Lemon Curd Lemon Cake on YouTube!

Marbled Gluten Free Lemon Curd Lemon Cake

Lemon Curd

Gluten Free Lemon Cake Assembly

Lemon Curd Ingredients*

• 1 egg plus 2 egg yolks

• 150g Caster Sugar (or put granulated sugar in a food processor - this sugar works great)

• Zest and Juice of 2 unwaxed lemons

• 75g unsalted butter at room temperature and diced (We use this butter for best flavor!)

Lemon Cake Ingredients*

• 225g unsalted butter at room temperature

• 225g Caster Sugar (or put granulated sugar in a food processor - this sugar works great)

• 4 eggs, lightly beaten

• 200g Gluten free 1:1 Flour (I used Bob's Redmill)

• 25g Corn Starch

• 1 tablespoon baking powder

• Pinch of salt

• Zest and juice of 1 lemon

• 2 tablespoons whole milk

American Vanilla Buttercream Frosting

Make the Lemon Curd

1. In a heatproof bowl, combine the egg plus 2 egg yolks. Add in the caster sugar and whisk to combine. Add in half the lemon zest (reserving the rest for the cake) plus all of the lemon juice and whisk to combine.

2. Set the bowl over a pan of simmering water and cook the curd slowly. Wisk occasionally for a total of about 15 minutes. You want the curd to thickly coat the back of the spoon. If your lemons were really juicy, you may need more than 15 minutes.

3. Gradually add in the diced butter, stirring to melt it into the curd after each addition. Once all the butter has melted, strain the curd for a smoother texture, cover and let cool. You can chill until needed at that point too.

Make the Gluten Free Lemon Cake

1. Preheat oven to 350 degrees.

2. In a mixer fitted with a paddle beater, beat the butter and caster sugar on medium speed for about 3-5 minutes, until pale yellow and creamy. Scrape down as needed.

3. Gradually add in the eggs, one at a time, mixing in between and scraping down the sides for each egg.

4. Sift the gluten free 1 to 1 flour, corn starch, baking powder and salt into the bowl and mix until just combined.

5. Add in the lemon zest you saved from the curd, plus the additional lemon zest and juice and the milk. Beat again for 30 sections, until the mixture is silky smooth.

6. Divide the mixture evenly between two greased cake pans. Level with an offset knife.

7. Bake the cakes for 5 minutes, then reduce the temperature to 325 and bake for another 25-35 minutes. You'll see the cake pull away from the tins and a tooth pick inserted will come out clean when they are done.

8. Let cakes cool for 5 min in their cake pans before turning out on a rack to fully cool.

While the gluten free lemon cakes are cooling, make the vanilla buttercream frosting.

Once the cakes are cool, using a piping bag or baggie with the end cut off, pipe a circle of the vanilla butter cream around the edge of one of the cakes to create a wall for the lemon curd. Next spread most of the lemon curd in the center of the cake, leaving a little bit of room between it and the buttercream. Place the 2nd layer of cake on top of the buttercream and lemon curd. Next ice both cakes. You can optionally take any extra lemon curd you have and use it for decoration. I liked to make 'splotches' with it and then take a tad extra buttercream and smooth it to make a marbling like effect.

Next, ENJOY!

*Note our website contains affiliate links which help support our efforts at no extra cost to you.