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Easy Frosted Cassava Flour Lemon Cake with Lemon Curd Recipe

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This Easy Frosted Cassava Flour Lemon Cake with Lemon Curd is a delightful gluten-free dessert that combines a moist lemon-infused cassava flour cake with a tangy homemade lemon curd and a light, creamy lemon frosting. Perfect for spring or summer gatherings, this cake offers a fresh citrus flavor with a luscious texture that will impress friends and family.

Ingredients

Lemon Curd

  • Zest and juice of 2 lemons
  • 2 eggs
  • 1/2 cup cane sugar
  • 1/4 cup lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon tapioca starch
  • 1/4 cup butter

Cake Batter

  • 3 eggs
  • 1/2 cup cane sugar
  • 1/3 cup avocado oil
  • 1/4 cup sour cream
  • 1/4 cup applesauce
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup cassava flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Frosting

  • 8 ounces cream cheese
  • 2 cups whipped cream
  • 1 cup powdered cane sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Lemon Curd: Zest and juice two lemons. In a saucepan, whisk together the eggs, cane sugar, lemon juice, lemon zest, and tapioca starch. Cook over low heat, stirring constantly for 3-5 minutes until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the butter until fully melted. Strain the curd through a mesh strainer into a bowl to remove any cooked egg bits and pulp. Set aside.
  2. Make Cake Batter: Preheat the oven to 350°F (175°C) and grease an 8×8-inch pan lined with parchment paper. In a large bowl, whisk together eggs, sour cream, cane sugar, applesauce, avocado oil, lemon juice, lemon zest, vanilla extract, and almond extract until combined. Add cassava flour, baking powder, baking soda, and salt, then whisk until smooth. Pour the batter into the prepared pan and tap to release air bubbles.
  3. Bake Cake: Bake the cake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean and the top is light golden brown. Remove and cool for a few minutes.
  4. Infuse Cake with Lemon Curd: Using a spatula handle, poke holes about 1 inch apart in the warm cake. Spread half of the lemon curd over the cake, gently smoothing it into the holes for full flavor infusion. Refrigerate or freeze until the cake is completely cool.
  5. Prepare Frosting: Beat cream cheese in a mixing bowl until smooth and creamy. Add whipped cream, powdered cane sugar, lemon juice, and vanilla extract. Beat on medium to high speed until light and fluffy, about 2-3 minutes.
  6. Frost the Cake: Evenly spread the frosting over the cooled cake. Refrigerate for at least one hour to allow the frosting to set. Garnish with fresh lemon zest and thin lemon wedges before serving.

Notes

  • This recipe is naturally gluten-free due to the use of cassava flour.
  • Avocado oil provides a neutral flavor and healthy fats, but any neutral oil can be substituted.
  • Make sure to strain the lemon curd to achieve a smooth texture without lumps.
  • Poking holes in the cake before adding lemon curd ensures a moist and flavorful dessert.
  • Allow the frosting to chill well for best texture and taste.
  • Store leftovers refrigerated and consume within 3 days for optimal freshness.

Find it online: https://marthatasty.com/easy-frosted-cassava-flour-lemon-cake-with-lemon-curd-recipe/