Description
A light and soft gluten-free cake bursting with lemon and blueberry flavors, perfect for any occasion.
Ingredients
Scale
- 2 cups gluten free all purpose flour blend (280 g)
- 2 teaspoons baking powder
- 3/4 tsp xanthan gum
- 1/2 teaspoon salt
- 4 large eggs, room temperature
- 1 cup granulated white sugar (200g)
- 2 tbsp lemon zest
- 3/4 cup milk (160ml)
- 1/4 cup salted or unsalted butter (56g)
- 2 tsps vanilla extract
- 3 cups fresh or frozen blueberries (300g)
- 2 tbsp granulated white sugar (24g)
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp cornstarch + 1 tbsp water
- 1 cup mascarpone cheese, cold (240g)
- 3/4 cup granulated white sugar (150g)
- 1 cup heavy cream, cold (240ml)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350ยฐF (175ยฐC). Grease and line the bottoms of three 8-inch round cake pans.
- Whisk and sift the flour, xanthan gum, baking powder, and salt in a large bowl. Set aside.
- In a small pot, warm the butter and milk over medium heat until just about to boil and the butter has melted. Add the vanilla extract and lemon juice. Set aside.
- In another large bowl, add the eggs and sugar. Beat on high speed for 3โ5 minutes until pale, thick, and glossy.
- In three turns, fold the flour mix into the egg mix gently. Do not overmix.
- Add the warmed milk mix and lemon zest. Mix gently until just combined.
- Divide the batter evenly into the three pans. Bake for 18โ20 minutes or until a toothpick comes out clean with a few crumbs.
- Let the cakes cool in the pans for 5 minutes, then flip onto a rack to cool completely.
- For the filling, combine berries, 2 tbsp sugar, lemon juice, and vanilla in a small pot. Bring to a boil, then reduce to a simmer for 5โ10 minutes until the berries break down.
- Mix cornstarch and water in a small bowl and stir into the berry mix. Cook for another minute until thickened. Cool completely.
- For frosting, beat mascarpone and 3/4 cup sugar until thick. Add vanilla and cold cream, beating until smooth.
- Assemble the cake by placing one layer on a plate, spreading frosting on top, and adding filling. Repeat with remaining layers.
- Optionally, coat the cake with a thin layer of frosting and chill for 10โ15 minutes to minimize crumbs.
- Frost the final layer and decorate as desired. Serve and enjoy.
Notes
Use room temperature eggs and warm milk for a lighter cake. Fold flour gently to maintain air in the batter.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 23g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg