Gluten Free Lemon Cake With Lemon And Earl Grey Icing

Hearty and full of lemon zing, this rustic gluten free lemon cake with Earl Grey lemon icing is made from scratch with whole food ingredients.

Course Dessert

Cuisine American

Keyword gluten free cake, gluten free lemon cake

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 624kcal

Author Lisa Bass

2 cups unsalted butter room temp
1 cup cream cheese room temp
1 cup whipping cream
4 earl grey tea bags
2 tablespoons lemon juice
6-8 tablespoons honey I recommend 6 tbsp but if you enjoy sweeter icing you can increase to 8 tbsp
Zest of one lemon

Preheat oven to 350. Butter a 9 inch round pan. Using a blender, pulse oats into oat flour (if necessary).
Combine dry ingredients and mix thoroughly to ensure they are properly combined.Using an electric mixer, cream together room temperature unsalted butter with coconut sugar and beat together until light and fluffy for 3-5 minutes. Add eggs, beating well to combine and scraping down the bowl, then beat in the lemon juice, sour cream, lemon zest and sour cream.
Add dry ingredients to the wet ingredients and beat until well combined. Pour into prepared cake pans and smooth the top with a spatula.
Bake for 35-40 minutes until a cake tester comes out clean and the middle is set. Let the cake cool completely before icing.

Begin by lightly warming one cup of whipping cream in a saucepan on low for 2-3 minutes. Be careful not to overheat it. Take off the heat and steep four, earl grey tea bags for ten minutes in the warm whipping cream.
Lightly press the tea bags to release flavour and remove them from the cream. Allow the cream to cool slightly before adding to the rest of the ingredients, this way it won’t melt the butter. Cream together room temperature cream cheese and butter until light and fluffy. Add lemon juice, honey, zest from one lemon, and earl grey flavored whipping cream. Whip all ingredients together until it is a light and fluffy icing.

If you have celiac disease, make sure you choose certified gluten free oats, as most oats can become cross contaminated with wheat due to shared machinery.
Whenever a recipe calls for lemon zest, it’s a great opportunity to prioritize organic lemons, because the outside of the lemon is going right into your recipe.
Add a pinch of ground turmeric to the icing to give it a nice, yellow, lemony color without artificial colors.
Always opt for full-fat sour cream. Not only does it lend itself to a better texture and flavor, but dairy also contains healthy fats.