Gluten Free Lemon Cake with Two Lemon Frosting Recipes

Ingredients:

For the Cake:
• 1 recipe Gluten Free Yellow Cake using superfine rice flour to replace sorghum flour
• 2 tablespoons finely grated lemon zest (bright yellow skin grated only)
• 2 tablespoons fresh lemon juice
For the Filling:
• 1 small box Jell-O Instant Lemon or Vanilla Pudding (or Dairy-Free Vanilla Pudding)
For the Lemon Buttercream Frosting:
• 6 tablespoons shortening (vegetable or organic palm)
• 6 tablespoons unsalted butter (or Earth Balance dairy-free spread), softened
• 4 teaspoons lemon juice from fresh lemons
• 2/3 teaspoon lemon zest
• 2 2/3 cups confectioner's sugar
• Additional lemon juice or milk (optional)
For the Alternative Cream Cheese Lemon Frosting:
• Cream Cheese Frosting Recipe
• 2 tablespoons lemon juice, or as needed
• 2 teaspoons grated lemon zest

Instructions:

To Make the Cake:
1. Make the cake according to the instructions at the above link with the following exceptions.
2. Substitute 2 tablespoons lemon juice for equal parts of the required milk.
3. Add lemon zest and lemon juice when you add the milk.
4. If the top of the cakes have high domes, slice a small portion off. When this occurs, the cakes should be wrapped in plastic wrap and refrigerated until chilled. This prevents a lot of crumbs from combining with the frosting.
To Make the Pudding:
5. Follow the instructions on the box and chill until firm.
To Make the Lemon Buttercream Frosting:
6. In the large bowl of your electric mixer, cream shortening and butter until fluffy.
7. Add lemon juice and lemon zest; and beat on low speed, just long enough to blend.
8. Gradually sift in confectioners' sugar, no more than one cup at a time, on medium speed. Scrape bowl, as needed.
9. Add additional milk to thin or additional sugar to thicken, to your liking.
10. Cover with a damp cloth and refrigerate until ready to use. Then whip it for a short time before frosting cake.
To Make the Alternative Lemon Cream Cheese Frosting:
11. Make the frosting according to the instructions in the above link, but also add in the lemon juice, as need to thin the frosting and all of the lemon zest for flavor.
To Assemble Cake:
12. Transfer one cooled layer of cake to a plate, dome side down. Scoop some pudding in the center and spread it evenly over the layer, staying about 1/2 to 1-inch away from the sides. (The weight of the cake will flatten the pudding some and move it out towards the edges.
13. Add the other layer on top of the frosting with the flat side down; and frost the top and then the sides.
14. Keep refrigerated until about 20 minutes prior to serving. Slice and enjoy!

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