Quick & Easy Gluten Free Lemon Curd Cake

theloopywhisk.com

Mayrose

subheading: Lemon curd:

100 g (½ cup) caster/superfine or granulated sugar

zest of 1 lemon (Ideally, use organic unwaxed lemons.)

3 US large/UK medium egg yolks, room temperature

¼ tsp salt

60 g (¼ cup) freshly squeezed lemon juice

55 g (½ stick) unsalted butter, cubed

subheading: Lemon cake:

125 g (½ cup + 2 tbsp) caster/superfine or granulated sugar

zest of 1 lemon (Ideally, use organic unwaxed lemons.)

115 g (½ cup) buttermilk, room temperature

85 g (¾ stick) unsalted butter, melted and cooled until warm

25 g (2 tbsp) sunflower or vegetable oil (or other neutral-tasting oil of choice)

2 US large/UK medium eggs, room temperature

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

150 g (1¼ cups) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)

35 g (⅓ cup) almond flour (If you have a nut allergy, you can replace it with an equal weight of extra gluten free flour blend.)

1 tsp baking powder

¼ tsp baking soda

¼ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

¼ tsp salt

subheading: You will also need:

1 to 2 tbsp granulated sugar, for sprinkling over the cake before baking

Directions at theloopywhisk.com

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