Name: Gluten-Free Lemon Layer Cake
Cook time: 1 hr
Total time: 2 hr
Yield: Makes 8 servings
Ingredients: 1 cup canola oil, plus additional for greasing cake pans; 2 1/2 cups brown-rice flour mix; 1/2 teaspoon salt; 1 tablespoon baking powder; 1 teaspoon xanthan gum; 1 cup milk; 1 teaspoon vanilla; 1 tablespoon finely grated fresh lemon zest; 2 cups granulated sugar; 4 large eggs; 2 teaspoons finely grated fresh lemon zest; 1/4 cup fresh lemon juice; 1/4 cup plus 2 tablespoons granulated sugar; 3 large egg yolks; 1/4 teaspoon guar gum; 1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces; 1/4 teaspoon lemon extract; 2 sticks (1 cup) unsalted butter, softened; 3 1/2 cups confectioners sugar; 1/4 cup fresh lemon juice; 1/2 teaspoon lemon extract; 2 teaspoons finely grated fresh lemon zest; 2 (9- by 2-inch) round cake pans

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Lemon Layer CakeRomulo Yanes

If any cake could be called refreshing, this would be the one. Rich but light, it loses absolutely nothing from the absence of white flour.

Cooks' notes:

• Cake layers can be made (but not halved) 1 day ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature.
• Lemon curd can be chilled up to 3 days.
• Cake can be completely assembled and frosted 4 hours ahead and kept at room temperature, or 1 day ahead and chilled, loosely covered. Bring to room temperature before serving.

Recipe notes

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