Tuesday, May 25, 2010

Heavenly Lemon Cake

You will not find a more moist and succulent cake anywhere! The use of one of Pamela's Products GF cake mixes provides a fail safe, time saving addition to the recipe. This one is great for a bridal shower or tea!
1 package Pamela’s Products vanilla cake mix
1-1½ t. GF lemon flavoring
1-2 t. fresh lemon zest
1 jar lemon curd*
12-16 ounces of GF whipping cream
¼+ cup powdered sugar
Prepare the cake batter, folding in the lemon flavoring and most of the zest. (You may opt to reserve some of the lemon zest for a garnish on the frosting.) Bake cake according to package instructions, using two 8 inch round cake pans. Allow to cool.
Poke holes into the top of one of the cakes with the handle of a large spoon or prongs of a large fork. Drizzle lemon curd *(see note) across the top of the cake, allowing it to soak in. Now place the top cake onto the bottom cake which already has the lemon curd soaked into it.
Whip the cream just until it holds stiff peaks, folding in ¼ cup powdered sugar (and more lemon zest, if desired) at the end of the mixing.
Frost cake with the whipped cream frosting and serve.
Notes: * GF lemon pudding or some lemon pie filling in a jar may also be substituted here. Another option I would suggest is cutting the two layers across the middle and spread the pudding or pie filling between all the layers before frosting.

This recipe is from my cookbook: Delicious! The Very Best of Gluten Free and Wheat Free Cooking

My cookbook is available at:
http://www.celiacdiseaseinfo.org  or at Amazon.com

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