The cake unfortunately turned out to be on the dense side, which is why I’m categorizing it as a “failed abomination,” but it could be an excellent ice cream cake. The lemon filling was delicious.
You can find the original recipe here:
We replaced the heavier, butter frosting in the original recipe with a fluffy egg white-based frosting instead, which I will write up in a separate post. (The egg white-based frosting also allows you to use up the extra egg whites.)
Lemon Cake with Lemon Filling
Adapted from allrecipes.com
2 cups gluten-free OR all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups sugar
3 eggs1 teaspoon vanilla
1 cup milk
1 1/4 tablespoons lemon zest
a little over 1/2 cup fresh lemon juice
1 1/4 tablespoons tapioca starch OR cornstarch
7 tablespoons butter
a little under 1 cup sugar
5 egg yolks, beaten until smooth
- Preheat oven to 350ºF. Grease and flour two 9-inch round cake pans.
- Beat together butter and sugar, then beat in eggs and vanilla.
- Mix in baking powder and salt.
- Beat in flour alternately with milk.
- Pour batter in pans and bake for 30 minutes. Allow to cool in the pans while you make the filling.
- For the filling, stir together lemon zest, lemon juice, and tapioca OR cornstarch in a medium saucepan.
- Add butter and sugar and bring mixture to a boil over medium heat.
- Boil filling for 1 minute while stirring.
- Mix egg yolks and a few spoonfuls of the lemon mixture in a small bowl.
- Add egg yolk mixture back into the saucepan while stirring constantly.
- Decrease heat to low and cook (don’t boil) the filling for 5 minutes or until it becomes thick. If you are using tapioca starch, you will probably need to increase the time. Stir constantly.
- Pour filling into a bowl and press plastic wrap onto the surface. Allow filling to cool to room temperature.
- Assemble the cake. Place one cake layer (domed side up) on a serving plate and spread with the filling. Top with the other layer (domed side down). Frost the cake if desired.