Do you want to learn how to make a layer cake? This simple gluten free lemon layer cake recipe uses a boosted box mix for the best flavor!
When I first started a gluten free diet, there weren’t a lot of options for ready-made items that were traditionally made with wheat. We were left to experiment and tinker until we found recipes that worked for us.
Fast forward and gluten free foods are much more readily available most places. While I can and do make many things from scratch, there are times when I want to grab a box mix to save myself some time, energy and effort.
Fortunately there are easy ways to doctor up boxed baking mixes, and you’ll find tons of ideas on how to do that with boxed cake mixes online. This recipe uses a gluten free boxed cake mix with a few additions to boost the flavor.
I love tweaking box mix recipes. It’s a great way for beginning bakers to get their hands wet with cake making with less risk of failure.
With the sun shining on the mountain again, I’ve been craving light and bright flavors. This Gluten Free Lemon Layer Cake is the perfect sweet treat for these warming days.
Gluten Free Lemon Layer Cake
- 1 box Gluten Free yellow cake mix
- 1 box lemon instant pudding mix 3 ounces
- 1 cup Greek Yogurt or substitute lemon, plain or vanilla
- 1 cup MCT oil
- 4 large pastured eggs
- 2 tablespoons fresh-squeezed lemon juice
- 2 tablespoons lemon zest organic is best to avoid pesticides on the rind
- ½ cup organic milk
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- Two 9” round cake pans
- 2 cups heavy whipping cream
- 6 ounces organic cream cheese softened
- 1 tablespoon organic milk
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 ¼ cup powdered sugar
- Lemon twist for garnish
- Pour all of the ingredients for the cake into a stand mixer, then beat using the paddle attachment until everything is combined well.
- Allow the cakes to completely cool in the refrigerator while you prepare the frosting.
- Using the stand mixer, beat the cream cheese, milk, lemon juice and lemon zest until it's all nice and smooth. Next, beat in the whipping cream and powdered sugar (1/2 cup at a time) on high speed until stiff peaks form (this can take several minutes). Scrape the sides of the bowl as needed to make sure you get everything.
- Remove the cakes from your refrigerator. Carefully remove the cakes from the pans and transfer to a clean, flat surface (like a wood cutting board). Using a long serrated knife, cut the layers in half horizontally. To help this process go smoothly, place toothpicks around the middle of the cake where the cuts need to be made and use them as a guide when you're cutting through the cake.
- Place the bottom layer on a cake plate and spread on ¼ cup frosting, or more if necessary. Add the next three layers, alternating between cake and frosting.
- For the top layer and sides, add the remaining frosting, smoothing it evenly around the entire cake.
- Garnish your gluten free lemon cake with a lemon twist, if desired.
- Store the cake in the refrigerator for up to 2 days.
- Use ONLY instant pudding mix, NOT cook and serve.
- Do NOT prepare the pudding; use the mix only.
- Use any box cake mix, as long as it's 16-18 ounces.
- Fill the cake pans no more than 2/3 full. If you have more batter than this, you can divide between three 9” cake pans.
- Cake may be stored in the refrigerator for up to 2 days.