Description
A light and fresh gluten-free lemon cake filled with sweet blueberry filling and topped with smooth mascarpone cream.
Ingredients
- 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 350°F (175°C). Grease and line the bottoms of three 8 inch round cake pans. Set aside.
- Whisk and sift the flour, xanthan gum, baking powder, and salt in a large bowl. Set aside.
- In a small saucepan, warm the butter and milk over medium heat until just about to boil. Add the vanilla extract and lemon juice. Set aside.
- In a large mixing bowl, beat the eggs and sugar on high speed for about 3-5 minutes until pale-yellow and thick.
- Carefully fold the flour mixture into the egg mixture in three stages until fully combined.
- Add the warmed milk mixture and lemon zest to the batter and mix gently until smooth.
- Pour the batter into the prepared pans, ensuring each holds about 200g. Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool in the pans for 5 minutes before flipping onto a cooling rack. Cool completely.
- For the filling, in a small saucepan, combine blueberries, sugar, lemon juice, and vanilla. Bring to a boil, then lower heat and simmer for 5-10 minutes until berries break down.
- Whisk together cornstarch and water, add to the filling, and cook until thickened. Cool completely.
- For the frosting, beat mascarpone and sugar on high until thick. Add vanilla and heavy cream, then beat again until creamy.
- Assemble the cake by layering with frosting and blueberry filling between the layers. Frost the outside of the cake and decorate as desired.
Notes
Ensure the cake is completely cool before frosting for the best results. Use frozen blueberries without thawing for better shape and color.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American