Nutrition balance score
Unbalanced
Glycemic Index
69
High
Glycemic Load
75
High
Nutrition per serving
Calories667.2 kcal (33%)
Total Fat25.2 g (36%)
Carbs108.7 g (42%)
Sugars84.6 g (94%)
Protein3.9 g (8%)
Sodium378.4 mg (19%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Cake
300ggranulated sugar
3lemons
zest of
4eggs
1 teaspoonvanilla
¾ cupmilk
4 ½ tablespoonslemon juice
freshly squeezed
328ggluten free flour
2 ¼ teaspoonsbaking powder
½ teaspoonbaking soda
¾ teaspoonsalt
½ cupbutter
melted
1 ½ tablespoonspoppy seeds
Frosting
Candied Lemons
Instructions
Step 1
For the cake
Step 2
1. Preheat oven to 350 F. Line two 6” pans with parchment paper and spray with nonstick cooking spray. Set aside.
Step 3
2. In small container combine lemon juice and almond milk. Set aside.
Step 4
3. In large mixing bowl combine sugar and lemon zest. Stir in eggs and vanilla extract.
Step 5
4. In separate bowl combine flour, baking soda, baking powder and salt.
Step 6
5. Alternately add wet and sifted dry into egg/sugar mixture until all combined.
Step 7
6. Stir in melted butter and poppy seeds.
Step 8
7. Divide batter equally between two prepared pans.
Step 9
8. Bake for 30-40 minutes or until toothpick inserted into the center of the cake comes out clean (mine took 38 minutes).
Step 10
9. Remove from oven and allow cakes to cool in pans for 15 minutes before tipping them out on cooling rack to cool completely.
Step 11
For the Buttercream
Step 12
1. In stand mixer, beat butter in medium/high speed for 5 minutes. The butter should be pale and fluffy.
Step 13
2. Add sifted powdered sugar in two stages, whipping for 3-5 minutes after each addition.
Step 14
3. Add vanilla extract and 3 tablespoons milk/cream. Beat 3-5 minutes, scraping down sides of bowl as needed. Add food color gel if using and mix thoroughly.
Step 15
4. Continue adding milk as needed until desired consistency is reached.
Step 16
For the candied lemons
Step 17
1. Slice lemon into very thin slices.
Step 18
2. Add sugar and water to saucepan over medium heat.
Step 19
3. Stir until sugar has dissolved and liquid is clear.
Step 20
4. Add lemon slices to sugar water in a single layer.
Step 21
5. Reduce heat to simmer and cook 45 minutes or until the flesh of the lemons have become translucent. Flip lemon slices once, halfway through.
Step 22
6. Place lemon slices on parchment paper to dry for 24 hours or bake at 200 F for 1 hour to dry out.
Step 23
7. Store in airtight container in the fridge.
Step 24
Assembly
Step 25
1. Level cakes as needed. Place first layer in middle of cake turntable.
Step 26
2. Apply thin layer of buttercream on the top of the cake. Place rim of buttercream around the edge. This will make it easier to frost the sides of the cake.
Step 27
3. Place second cake layer on top of first cake.
Step 28
4. Crumb coat entire cake with thin layer of buttercream and allow to set in the refrigerator for 30-60 minutes.
Step 29
5. Frost and decorate as desired! I applied a thick layer of buttercream over the crumb coat, then smoothed it out with a bench scraper before using a cake comb to create the stripe effect.
Step 30
6. I added yellow buttercream to create a striped effect and topped it off with candied lemons.
Step 31
7. Watch the video for a detailed look at how to achieve this striped look!
Step 32
8. Slice and enjoy!
View on Nomemade GF
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Notes
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Delicious
Moist
Special occasion
Sweet
Easy
