Gluten Free Sour Cream Lemon Cake with Lemon Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
This Gluten Free Sour Cream Lemon Cake with Lemon Cream Cheese Frosting is bursting with citrus flavor, coated in a smooth and tangy frosting, and topped with the most delicious crunchy toasted almonds. It's a party indeed!
Author:
Recipe type: Dessert
Serves: 10-12 servings
Ingredients
  • For the cake:
  • 1½ sticks butter, room temperature
  • 1½ cups sugar
  • 1½ tablespoons lemon zest
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1¾ cups preferred high quality gluten free all-purpose flour*
  • ¼ teaspoon xanthan gum (if your blend doesn't already contain a gum)
  • 1 cup sour cream, room temperature
  • ¼ cup freshly squeezed lemon juice
  • 1½ cups toasted almonds
  • For the frosting:
  • 1 stick butter, room temperature
  • 8 oz. cream cheese, softened
  • ½ teaspoon vanilla
  • dash of salt
  • 1 teaspoon lemon zest
  • 2-3 tablespoons lemon juice
  • 4½ cups powdered sugar
Directions
  1. Preheat oven to 350 degrees. Spray two 8" round baking pans with cooking spray. Line bottom with parchment paper. Lightly flour sides of pans. Set aside.
  2. Begin making cake. In a large bowl or stand mixer, cream together butter, sugar, and lemon zest until light and fluffy. Add eggs, one at a time, beating for 30 seconds after each addition. Scrape down the sides as needed. Add vanilla and mix until incorporated.
  3. In a smaller mixing bowl, sift together salt, baking powder, xanthan gum, and gluten free flour. Add half of the dry mixture to the wet and mix on low until combined.
  4. Add sour cream and mix on low until combined. Add remaining dry ingredients and mix until smooth. Add lemon juice and mix until well incorporated.
  5. Divide batter evenly between both pans. Smooth out the tops. Bake cakes for 30 mins or until tops spring back at the touch of a finger and toothpick inserted into center of cakes come out clean with few moist crumbs.
  6. Remove cakes from the oven and set on a cooling sheet. Run a sharp knife along the edges to loosen sides of cake. Allow cake to cool for 30 mins. Once cooled, flip cake out onto cooling racks to completely cool.
  7. While cake is baking, begin making frosting. In a large bowl, whip butter and cream cheese together until pale and fluffy. 2 cups of powdered sugar and mix on medium until well combined. Add vanilla, salt, lemon zest and lemon juice and mix until smooth. Add remaining powdered sugar and mix until well incorporated. Add more lemon juice if preferred.
  8. To assemble cake, spread ⅓ of the frosting on bottom layer. Gently place second layer of cake on top. Use additional ⅓ frosting to top the cake. Use remaining frosting to frost edges of cake. While frosting is fresh, sprinkle and pat cooled toasted almonds on top and around the edges.
  9. Serve cake at room temperature.
  10. Store leftovers in an airtight container in the fridge for up to 5 days or in the up to 3 months, an
Notes
*My tested blend contained (2/3 cup superfine white rice flour, ½ cup millet flour, ⅓ cup potato starch, and ¼ cup tapioca starch)
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-sour-cream-lemon-cake/