Saturday, August 16, 2014

Lemon Steamliner Cake (Gluten Free) - Sweet Saturday

Hi everybody and welcome back to another Sweet Saturday! I haven't blogged in about a week and I apologize! This week was my first week back at school (so yes, that means I did survive) and I have taken a little time to adjust to my new schedule and all! I am back in action now though and ready to write write write! I have some fun posts planned for this week so get ready!
Today I am showing you how to make a Lemon cake I made! My mouth starts watering just thinking of the amazing flavors of this cake! This is truly a great treat! I am usually not a huge fan of Lemon and I was licking my plate! I made some adjustments to the recipe so that will be what is in the Ingredients and Directions below! I recommend making the lemon custard first because that does have to set in the refrigerator for about 2 hours! If you aren't as fond of the Lemon flavor and want to use a say buttercream frosting on top instead, feel free. The cake part has a hint of lemon but the majority of it comes from the custard! My family and I really enjoyed this cake and I will definitely have to bake it again!

Custard Ingredients:
-Grated zest of 2 lemons
-3/4 cup whole milk
-1/2 cup sugar
-4 egg yolks
-1/2 teaspoon  fine sea salt
-2 tablespoons cornstarch
-1/2 cup lemon juice (from about 3 lemons)
-1/2 cup butter
Custard Directions:
Combine the lemon zest, milk, and 1/4 cup of the sugar in a medium saucepan and heat over medium-low heat until just hot.
Meanwhile, in a bowl, thoroughly whisk together the egg yolks, the remaining 1/4 cup of sugar, and the salt until well combined, then whisk in the cornstarch, then the lemon juice.
Slowly whisk a third of the hot liquid into the yolk mixture. Pour the mixture back into the saucepan with the hot milk and cook over medium low heat, whisking steadily, until the custard begins to thicken and bubble for 1 minute.
Pour the custard into a clean bowl and stir in the butter until it has melted.
Place a piece of cling wrap around the bowl and let it cool and set in the fridge for 2 hours.
Cake Ingredients:
-1 1/4 cups sifted cake flour
-1 1/2 teaspoons baking powder
-1/2 teaspoon sea salt
-3/4 cup sugar
-3 tablespoons canola oil
-2 teaspoons pure vanilla extract
-3 eggs
-2/3 cup buttermilk (I cant have milk so instead, I poured a little bit of lemon juice into the mixture and about 2/3 cups coffee creamer)
Cake Directions:
Preheat the oven to 350 degrees.
To make the cake, sift together the flour, baking powder, and salt in a bowl, then whisk the mixture.
Using a stand mixer with the paddle attachment, combine the butter, sugar, canola oil, and vanilla on low speed until blended; gradually increase the speed to high and cream until very light and fluffy, 5 to 7 minutes.
Blend in the eggs one at a time.
With the mixer on low speed, add the flour mixture in alternating with the buttermilk.
Spread the batter in the pan evenly and place in the oven for about 40-45 minutes until it is a nice golden brown color.
Spread the lemon custard on top of the cake after the cake has cooled for at least 30 minutes.
Place in the refrigerator until you are ready to serve and be prepared for a lot of praise because this cake is sure not to disappoint!
What is your favorite dessert? Let me know by commenting down below or emailing me!
I hope you enjoyed! Talk to you later!


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