Quick And Easy Gluten Free Lemon Curd Cake

Indulge in the refreshing tanginess of a Quick and Easy Gluten-Free Lemon Curd Cake. This delightful dessert combines the zesty goodness of lemon curd with a moist and tender gluten-free cake, creating a perfect balance of flavors and textures. Whether you’re following a gluten-free diet or simply craving a delicious treat, this cake is sure to satisfy your sweet tooth.

Why Make Quick and Easy Gluten-Free Lemon Curd Cake

This recipe offers a hassle-free way to enjoy a homemade cake that’s both gluten-free and bursting with citrus flavor. The lemon curd adds a delightful tartness to the moist and fluffy cake, making it a delightful option for any occasion. Plus, it’s quick and easy to prepare, perfect for busy days when you need a simple yet satisfying dessert.

How to Make Quick and Easy Gluten-Free Lemon Curd Cake

For Lemon Curd:

1. Combine sugar and lemon zest in a non-metal bowl, rubbing the zest into the sugar.
2. Add egg yolks and salt, mixing until slightly fluffy and paler in color.
3. Heat lemon juice until boiling, then slowly drizzle it into the egg mixture while stirring constantly.
4. Return mixture to a saucepan and cook over low heat, stirring constantly, until thickened.
5. Remove from heat, stir in cubed butter until melted, then strain through a fine mesh sieve.
6. Cover directly with plastic wrap and cool to room temperature.

For Lemon Cake:

1. Preheat oven to 350ºF (180ºC) and line a 9-inch square baking pan with parchment paper.
2. Rub sugar and lemon zest together in a large bowl.
3. Add buttermilk, melted butter, oil, eggs, and vanilla, whisking until combined.
4. In a separate bowl, whisk together gluten-free flour blend, almond flour, baking powder, baking soda, xanthan gum, and salt.
5. Add dry ingredients to wet ingredients and whisk until smooth.
6. Transfer batter to prepared pan, then dollop lemon curd over the batter.
7. Swirl the lemon curd into the batter with a knife or spoon handle.
8. Sprinkle granulated sugar evenly over the top.
9. Bake for 22-24 minutes until golden and a toothpick comes out clean.
10. Cool in pan for 10-15 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions

Serve the Quick and Easy Gluten-Free Lemon Curd Cake warm or cooled with extra lemon curd for an added burst of citrus flavor. This cake pairs perfectly with a cup of tea or coffee for a delightful afternoon treat.

Storage Info

Store any leftovers in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for extended freshness. Make sure to cover the cake to prevent it from drying out.

Some Techniques or Tips

• To ensure a moist and tender cake, avoid overmixing the batter once the dry ingredients are added.
• Feel free to adjust the sweetness of the lemon curd and cake according to your taste preference by adding more or less sugar.

FAQs about Quick and Easy Gluten-Free Lemon Curd Cake

1. Can I use store-bought lemon curd instead of making it from scratch? Yes, you can use store-bought lemon curd for convenience. Simply dollop it over the cake batter as directed in the recipe.
2. Can I substitute the buttermilk with regular milk or a dairy-free alternative? Yes, you can substitute buttermilk with an equal amount of regular milk or dairy-free milk alternative, such as almond milk or coconut milk, combined with 1 tablespoon of lemon juice or white vinegar to mimic the acidity of buttermilk.
3. Can I freeze this cake for later? Yes, you can freeze the cooled cake for up to 1-2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.

Quick And Easy Gluten Free Lemon Curd Cake

Ingredients for Lemon Curd:

• 100 g (½ cup) caster/superfine or granulated sugar
• Zest of 1 lemon (organic unwaxed recommended)
• 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

Ingredients for Lemon Cake:

• 125 g (½ cup + 2 tbsp) caster/superfine or granulated sugar
• Zest of 1 lemon (organic unwaxed recommended)
• 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)
• 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
• 35 g (⅓ cup) almond flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp xanthan gum (omit if flour blend contains xanthan gum)
• ¼ tsp salt

You will also need:

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

Instructions:

For Lemon Curd:

1. Combine sugar and lemon zest in a non-metal bowl. Rub the zest into the sugar with your fingertips.
2. Add egg yolks and salt, then mix until slightly fluffy and paler in color.
3. Heat lemon juice until just boiling, then slowly drizzle it into the egg mixture while stirring constantly.
4. Return mixture to a saucepan and cook over low heat, stirring constantly, until thickened.
5. Remove from heat, stir in cubed butter until melted, then strain through a fine mesh sieve.
6. Cover directly with plastic wrap and cool to room temperature.

For Lemon Cake:

1. Preheat oven to 350ºF (180ºC) and line a 9-inch square baking pan with parchment paper.
2. Rub sugar and lemon zest together in a large bowl.
3. Add buttermilk, melted butter, oil, eggs, and vanilla. Whisk until combined.
4. In a separate bowl, whisk together gluten-free flour blend, almond flour, baking powder, baking soda, xanthan gum, and salt.
5. Add dry ingredients to wet ingredients and whisk until smooth.
6. Transfer batter to prepared pan, then dollop lemon curd over the batter.
7. Swirl the lemon curd into the batter with a knife or spoon handle.
8. Sprinkle granulated sugar evenly over the top.
9. Bake for 22-24 minutes until golden and a toothpick comes out clean.
10. Cool in pan for 10-15 minutes, then transfer to a wire rack to cool completely.
11. Serve warm or cooled with extra lemon curd.