Name: Gluten Free Lemon Vanilla Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tbsp butter (to grease the pan); 1/2 cup butter (I use salted); 1 cup white sugar; 3 eggs; 2 tsp vanilla extract; 2 tsp lemon zest; 2 cups gluten free flour; 1 tsp salt; 1 tbsp baking powder; 3/4 cup milk; 2 cups of heavy cream; 1 tbsp sugar; 2 tsp vanilla extract; 2 cups strawberries; 1 lemon (juiced)

Description

If you love strawberry shortcake then you need to try this gluten free lemon vanilla cake topped with fresh whipped cream and strawberries.

Ingredients

Scale

For the Cake:

2 tbsp butter (to grease the pan)
1/2 cup butter (I use salted)
1 cup white sugar
3 eggs
2 tsp vanilla extract
2 tsp lemon zest
2 cups gluten free flour
1 tsp salt
1 tbsp baking powder
3/4 cup milk

For the Topping:

2 cups of heavy cream
1 tbsp sugar
2 tsp vanilla extract
2 cups strawberries
1 lemon (juiced)

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Instructions

Set your butter on the counter top a few hours before you start baking.
Preheat oven to 350. Grease the walls of an 8 inch round cake pan and line with a round cut piece of parchment paper.
In a large mixing bowl beat together butter and sugar. Add lemon zest, eggs and vanilla and beat for another 2-3 minutes.
In a smaller bowl combine flour, baking powder, and salt. Mix well and slowly blend into the larger mixing bowl. Do not over mix. Fold in the milk just until combined evenly. It will be thicker than normal cake batter.
Pour into your cake pan, leveling out the thick batter with a spatula. Bake for 25-30 minutes or until a toothpick comes out clean when poked in the center of the cake.
Cool for 1 hour. Move to wire racks and cool for another hour.
Make the whipped cream. Beat together heavy cream, half of the sugar, and vanilla extract until stiff peaks form. Hull the strawberries and toss with remaining sugar and lemon juice.
Top the cake with whipped cream and berries. Enjoy!