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| Servings |
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Ingredients
For the cake
- 2 1/2 cups white rice flour extra fine
- 1 1/2 tsp gf baking powder
- 12 tsp baking soda
- 3/4 tsp salt
- 1 cup butter softened
- 1 1/2 cups granulated sugar
- 2 TBS lemon zest (about 2 lemons)
- 3 eggs large
- 1 cup buttermilk
- 1/4 cup lemon juice (about 2 lemons)
- 1 TBS GF vanilla extract
For the frosting
- 1 cup butter 2 sticks, room temperature
- 8 oz cream cheese room temperature
- 1 TBS lemon zest (1 lemon)
- 7 cups powdered sugar (almost 2 16 oz boxes)
- 2 TBS lemon juice (1 lemon)
- 1/2 tsp vanilla extract
- 2 drops yellow food coloring optional
Ingredients
For the cake
For the frosting
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Instructions
- Preheat oven to 350 degrees.
- Grease two 8-inch round cake pans and line with parchment paper and grease again.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl fitted with the paddle attachment, beat the button on medium speed until creamy.
- Add the sugar and lemon zest and beat until light and fluffy, about 5 minutes.
- Add the vanilla, then eggs one at a time, and beat until well combined and fluffy.
- Stir buttermilk and lemon juice together.
- With mixer on low speed, add a third of the flour mixture followed by half of the milk mixture. Continue alternating between the flour and milk, mixing just until combined.
- Divide the batter between the prepared cake pans.
- Bake for 35-40 minutes or until the center of the cakes are springy to the touch and the sides are just starting to pull away from the pan.
- Let the cakes cool in the pan for 15 minutes, then invert and cool completely on a wire rack.
For the frosting
- In a large bowl with paddle attachment, beat the butter and cream cheese together on medium speed until creamy (about 2 minutes).
- Add the lemon zest and best until light and fluffy, about 3 minutes.
- With the mixer on low speed, gradually add the confectioner’s sugar alternating with a little bit of the lemon juice. (I added 1-cup of sugar, then 1 tsp. lemon juice until all was incorporated).
- Beat in the vanilla (add yellow food coloring if needed/desired) and once combined, increase the speed to medium-low and beat until smooth and fluffy. (About 1 minute)
- Ice the cake and decorate with candied violets.
Recipe Notes
Cakes freeze well.
Recipe makes more frosting than needed. Save the rest in the fridge for cupcakes!