Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
betty r says
March 26, 2010 at 2:31 pm
Wow..great looking cake Jeanine! I perk up when I hear 'lemon anything' and I usually do have lemons in the house. And just to make sure the cake is really that good..have another piece:) grin
March 26, 2010 at 2:32 pm
Betty, I may have to have another piece later…you know, just to make sure. 😀 Can never be too sure!
March 26, 2010 at 3:02 pm
Great job Jeanine…the picture and the thought of lemon make me drool…great pic..
• friX • says
March 27, 2010 at 10:42 am
Looks great ! I think it's kind of similar to the birthday cake I baked, but with other toppings, ofcourse 🙂
March 27, 2010 at 6:18 pm
Looks really good!!
Sarena Shasteen - The Non-Dairy Queen says
March 28, 2010 at 1:02 pm
I just came across your site and think I just fell into heaven! My husband was diagnosed with celiac last September and I am learning my way around gluten free flours. I have really fallen in love with them and am surprised all the time with how much we all love them. Thank you for sharing your recipes and discoveries. I am enjoying looking through everything!
Tasty Eats At Home says
March 31, 2010 at 2:47 pm
Wow, how delicious this looks! I love lemon desserts. Yum.
April 9, 2010 at 3:45 pm
I made this delicious cake for Easter Sunday dessert and the whole family loved it! It was lemony without being too tart. Just Perfect!My husband said it reminded him of everything he likes about a lemon meringue pie.(his favorite dessert!) That was the highest compliment! Thank you for all your GF reipes!
April 10, 2010 at 12:15 pm
Sarena, thanks for the comment. Going gf seems very scary at the beginning, but thanks to the internet, there are so many great recipes & information available. Can't imagine having to go GF before the internet, the thought of that scares me.Melanie, I'm so glad that you had a chance to try this cake. I've been craving it ever since making it. Mmm…sweet & tangy, but not too sweet, or too tangy…I think I need to buy more lemons. lol
June 23, 2010 at 11:55 am
I made this for my birthday, with one slight variation. Instead of doing a cake from scratch, I used the GF betty crocker white cake mix. Super easy! Once everything was assembled the cake was so yummy! I wish I made a little bit more of the lemon curd to put inbetween the layers, but man was it good. No one in my family believed it was GF!!
Thank you for sharing this recipe! I believe it is now my favorite cake!!!
June 23, 2010 at 12:00 pm
yeah! So glad that you and your family liked it too. Nice! and super easy if you're starting with the cake mix, great short-cut to take! Thanks for that suggestion. 🙂
Debbie Sandland says
March 7, 2011 at 3:52 pm
This was awesome!! I made it for a big dinner, which turned out to be 2 of us, and we don't mind having the leftovers to deal with!! Will it freeze? I might try…
March 7, 2011 at 4:55 pm
@Debbie Sandland Hmm…that's an interesting problem to have. I'd say, grab a fork & dig in! 🙂 I'm sure the cake would freeze well, but I'm not sure how the whipped cream frosting would hold up to freezing. It may deflate & slide off the cake when you defrost it.
Leah Skinner says
January 12, 2012 at 10:46 pm
This was a lovely tasting cake but I sure had some trouble with it. My cake turned out beautifully (I use my own cake flour blend because we have corn allergies as well) but my curd would not thicken. I reheated with tapioca starch added which helped but it was still too thin when I added it to the whipped cream frosting. After much frustration, I used some small skewers to secure the cake layers together and refrigerated the whole cake for several hours. It was yummy!!! I will try again but need to figure out how to reduce the 1 cup of oil, 10 eggs, 1.5 cups of butter and 2 cups of heavy whipping cream. Thanks for a beautiful cake idea!
January 13, 2012 at 2:15 pm
Oh no, sliding cakes isn’t a good thing. I’m not sure why it wouldn’t have thickened up. Did you chill it completely? Glad that you figured out how to rescue it though, phew!
February 3, 2012 at 7:06 pm
I just DOUBLED this cake recipe, but made it GLUTEN, DAIRY and SOY free. These are the adjustments for the cake:
5 cups of flour = 1.25c. of each of the following flours: Almond, sorghum, sweet rice, and brown rice.
Instead of 2 cups of oil = I used 3/4 of one cup of oil and 1c. applesauce.
I used 1.5c sugar instead of 2, all 8 eggs, and tripled (instead of doubled) the zest to 3T.
Split between 2 standard size cake pans (9×13?) and baked 15 minutes before checking.
The one on the top rack was done in 20 minutes, the one on the bottom was done in 30 (at 350) – the bottom cake is slightly thicker than the top cake (I guess I did not divide the dough evenly).
They taste HEAVENLY. Wonderful light cake, no way anyone will know these are GF.
For the lemon curd, these are the adjustments I made:
(again, I doubled the recipe): 2 cups fresh lemon juice, 4 T finely grated fresh lemon (instead of 8tsp) zest, 1 cup raw sugar (instead of 2), 10 large eggs (instead of 12). Instead of butter, I used a dairy/soy free ricotta cheese.
Lastly, for the frosting: http://www.instructables.com/id/Coconut-Whipped-Cream/ with a dash of lemon juice and zest, and just a tad bit of cocoa.
The cakes were not thick enough to cut horizontally (unless I was super careful, and I just didn’t trust myself), but were PERFECT for cutting in half vertically. Cutting both cakes like this made 4 squares, and I put the lovely lemon mascapone between them all (including as the bottom layer!) and topped it all with the frosting. Took a bit of work, but totally worth it. I hope this helps some ppl out there enjoy a GF, DF, SF Sicilian Lemon Cassata cake with Lemon Mascarpone and Coconut Lemon Frosting (wow, what a mouthful!)
February 9, 2012 at 9:04 am
Wow, sounds like you’ve made some great adjustments! I love versatile recipes, and this one is just that. Great substitutions that you made, so glad that you shared!
Debbie lester says
October 28, 2012 at 8:12 am
Will the whipped cream icing hold up at room temperature for a few hours? Sounds light and delicious. I’m planning to make some gluten free cupcakes for my daughter’s wedding, and they will have to be displayed on the cake table during the dinner reception.
October 28, 2012 at 8:16 am
I think a few hours would be OK (depending on temp & humidity), but definitely do a test run first. The vanilla pudding mix in the frosting helps to hold it, and it would be beautiful piped onto cupcakes, but please, for such an important event, test run it. 🙂
June 29, 2013 at 9:14 pm
Just made this for our 1st anniversary! Delicious. I cheated and used a GF yellow cake mix and added a box of lemon pudding to the mix. Super easy. Very good!
June 30, 2013 at 2:20 pm
This should be five stars, not 3!
I don’t know why my review shows just three stars–it should be 5!!! And the cake is, perhaps, even more delicious on day 2!!!
Jeanine Friesen says
July 20, 2013 at 1:19 pm
Haha, no problem, Sarah! I just added the star rating for fun, just so people could mark their favorites, maybe others would see that and be willing to try the recipe. So glad that you liked the recipe, it’s one of my favorite cakes as well (and very versatile too).
January 27, 2014 at 9:23 am
I made this cake on the weekend to celebrate 2 family birthdays. I subbed in 1/2 cup Only Oats oat flour and used a different recipe for the lemon curd that had less butter. “I would never know this is gluten free” is the best compliment and this cake got it!
January 27, 2014 at 9:37 am
Ah, that is a great compliment, Mia! I love hearing that when people eat something I’ve baked too. 🙂 This recipe is written a while ago, but I love adding a heartier flour now, even in cakes, it really does great things for the texture. 🙂
Linda billingsley says
March 26, 2014 at 12:51 pm
I made these into cupcakes. They were awesome, i put lemon curd injected in the cupcake . Very good!
May 4, 2014 at 1:43 pm
Delicious cake…but had same problem as one of the earlier comments with my curd not thickening. My thought is too much butter? I fixed things up on the fly with some strawberries and added some of the thin curd to the whipped cream between the layers. The GF folk in my family loved it.
May 9, 2016 at 11:42 am
I am not a baker really. So at first I was a bit intimidated BC there was curd and I had to cut the layers! But my 91 year old mother-in-law wanted a lemon cake for her bday. So I set out to make this cake. And it came out great! My husband said it was the best cake he ever had -(in front of his mom! Who was an amazing baker). She loves it and called it her dream cake! I loved it. I read some of the tweaks people made in the comments section and hubby wants this cake next week for his bday and said to make it exactly the same as I did for her lol. So I will. I’m so glad I stretched my comfort level with this cake BC now it isn’t intimidating at all and it’s so worth the steps. It’s amazing. Thank u!
Brenda McAdam says
May 11, 2017 at 11:13 pm
Hi Jeanine….I was diagnosed as a Celiac in 2007. I love to bake so I have successfully adapted many recipes. I was excited to see that you are from Manitoba as well. I loved your loaded potato chip dip. Anyhow I am planning on making two of your lemon desserts this weekend. I will make the mini lemon white chocolate cheesecakes and this lemon cake recipe. I was wondering if your easy microwave lemon curd could be used in this recipe? I realize that I would have to double the recipe. Thanks for this site…fabulous!
[…] the juice out of the lemons, as it took me to cook up the curd. Although it was not as smooth as another lemon curd recipe that I have, it is super quick and simple, and really, inside the cupcake, you can’t tell that […]
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