Cassava Flour Lemon Cake GF

Sunshine in the form of sponge this recipe will be one of your favourites in no time.

⅔ cup butter, or softened Dairy-free butter.
1 ⅔ cups granulated sugar
1 teaspoon pure vanilla extract
2 teaspoons pure lemon extract
½ teaspoon dried lemon peel
⅛ teaspoon gluten-free yellow gel food coloring (optional) I like gluten-free gel food colors.
2 ¼ cup Three Spades Cassava gluten-free flour
½ teaspoon Xanthan gum
½ teaspoon salt
3 ½ teaspoon gluten-free baking powder
1 ½ cups milk Dairy-free use unsweetened almond milk.
5 large egg whites

1 cup butter, softened Dairy-free butter.
½ teaspoon pure vanilla extract
¼ teaspoon pure lemon extract
4 cups powdered sugar
⅛ teaspoon gluten-free yellow gel food coloring (optional) I like gluten-free gel food colors.

Preheat the oven to 180°C. Cut the parchment paper for the bottom of your two 9-inch cake pans and spray with gluten-free cooking spray. (I like gluten-free coconut oil cooking spray)
In a large bowl cream together the softened butter and the granulated sugar together with a mixer until fluffy.
Add the pure vanilla extract, lemon extract, dried lemon peel, food coloring (optional), cassava flour, salt, and gluten-free baking powder to the butter mixture and mix until combined.
Add the milk and mix until smooth.
Beat in the egg whites and mix on high for 2 minutes.
Pour half of the batter into the first 9-inch cake pan and then pour the rest of the batter into the second 9-inch cake pan.
Bake on the middle rack for 25-30 minutes, until a toothpick inserted in the center, comes out clean and the sides of the cake is pulling away from the side of the pan.
Cool the cakes in the pans for about 10-15 minutes. Place the cakes on a cooling rack to completely cool before frosting.

In a large bowl beat the softened butter at medium speed, until smooth. Add the pure vanilla and lemon extract and mix until fully combined. Add the powder sugar one cup at a time to the buttery spread mixture and mix until fully combined. Add gluten-free yellow food coloring for a brighter yellow frosting (optional).
Store leftovers in an air-tight container at room temperature or in the refrigerator.

Tips For Frosting A Cake

Make sure the cakes are completely cooled.
Place the first cake round with the shiny side down on a plate or a cake platter.
Frost the top of the first cake. This will be the frosting in the center of your cake.
Place the second cake on top of the frosted first cake with the shiny side down.
Frost the top and side of the cake with the remaining frosting.
I decorated the top with lemon curd and frosting flowers using a Wilton 1M tip.

Recipe Adapted and tips from Mama knows Gluten Free