Gluten-free Lemon Layer Cake
"[Photograph: Ellen Silverman] The holidays aren't an easy time for those of us on a gluten-free diet. But this lemon layer cake is good enough to make you forget about that. Tart, fluffy and sweet, and made as cake or cupcakes, make or bring this to your next holiday party. Reprinted with permission from The Epicurious Cookbook by Tanya Steel & the editors of Epicurious. Copyright © 2012. Published by Clarkson Potter. Available wherever books are sold. All rights reserved...."
INGREDIENTS
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For Cake Layers
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2 1/2 cups Brown-Rice Flour Mix (recipe follows)
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1/2 teaspoon salt
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1 tablespoon baking powder
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1 teaspoon xanthan gum
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1 cup milk
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1 cup canola oil, plus more for greasing pans
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1 teaspoon pure vanilla extract
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1 tablespoon finely grated fresh lemon zest
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2 cups granulated sugar
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4 large eggs
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For Lemon Curd
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2 teaspoons finely grated fresh lemon zest
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1/4 cup fresh lemon juice
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1/4 cup plus 2 tablespoons granulated sugar
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3 large egg yolks
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1/4 teaspoon guar gum
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1/2 stick unsalted butter, cut into tablespoon pieces
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1/4 teaspoon lemon extract
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For Lemon Frosting
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1 cup (2 sticks) unsalted butter, softened
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3 1/2 cups confectioners’ sugar
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1/4 cup fresh lemon juice
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1/2 teaspoon lemon extract
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2 teaspoons finely grated fresh lemon zest
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Brown Rice Flour Mix
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2 cups brown-rice flour (extra finely ground)
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2⁄3 cup potato starch
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1⁄3 cup tapioca flour
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