Gluten Free Lemon Dream Layer Cake Recipe
This Gluten Free Lemon Dream Layer Cake is a light and delicious cake to serve at your next get together or celebration!
Servings: 12
Ingredients
Cake:
- 1 box yellow cake mix gluten-free; can sub regular yellow cake mix if desired
- 3 oz lemon instant pudding mix
- 1 C Greek Yogurt lemon flavored; can sub with plain or vanilla
- 1 C butter melted
- 4 large eggs
- 2 Tbsp lemon juice
- 2 Tbsp lemon zest
- 1/2 C milk
- 1 tsp vanilla extract
- pinch of salt
Frosting:
- 2 C heavy whipping cream
- 6 oz cream cheese softened
- 1 Tbsp milk
- 2 Tbsp lemon zest
- 2 Tbsp lemon juice
- 1.25 C powdered sugar
- Lemon twist for garnish
Instructions
- Place all cake ingredients in a stand up mixer and beat until well blended using the paddle attachment.
- Grease two 9” cake pans well, and divide the batter between the two pans. Bake as directed on the package.
- Allow the cakes to cool in the refrigerator while preparing the frosting.
- Using a stand up mixer, beat cream cheese, milk, lemon juice and lemon zest until smooth. Beat in heavy whipping cream and powdered sugar (1/2 cup at a time) on high speed until stiff peaks form (this can take several minutes). Scrape sides of bowl as needed.
- Remove cakes from refrigerator. Carefully remove from pans and place on a clean, flat surface. Using a long serrated knife, cut the layers in half horizontally. To help with this process, place toothpicks around the middle where the cuts need to be made and use those as a guide when cutting.
- Place bottom layer on a cake plate and add a ¼ cup frosting – or slightly more if needed. Add the next several layers and do the same. For the top layer and sides, add the remaining frosting, smoothing it evenly. Garnish with a lemon peel if desired.
- Store cake in the refrigerator for up to 2 days.
Notes
On the cake mix:
- Only use instant pudding mix, NOT cook and serve.
- Do not prepare the pudding, simply use the mix only.
- Use any cake mix – as long as it is around 16-18 oz.
- Fill cake pans no more than 2/3 full. If you have more batter than this, you can divide between 3 9” cake pans.
- Cake may be stored in the refrigerator for up to 2 days.
- Only use instant pudding mix, NOT cook and serve.
- Do not prepare the pudding, simply use the mix only.
- Use any cake mix – as long as it is around 16-18 oz.
- Fill cake pans no more than 2/3 full. If you have more batter than this, you can divide between 3 9” cake pans.
- Cake may be stored in the refrigerator for up to 2 days.