Favoreats
Favoreats LLC
GET — On the App Store
INGREDIENTS
For the cakes 2 1/4 cups (315 g) all purpose gluten free flour (I used my Better Than Cup4Cup blend)
1 tsp
xanthan gum (omit if your blend already contains it)
9 tbsp
nonfat dry milk, ground into a finer powder (try using blanched almond flour 1:1 instead)
1 1/2 tsp
baking powder
3/4 tsp
baking soda
3/4 tsp
kosher salt
12 tbsp
unsalted butter, at room temperature
1 cup
granulated sugar
1
large egg (50 g, weighed out of shell) + 3 egg whites (75 g) at room temperature, beaten
2 tsp
pure vanilla extract
1 cup
lukewarm water
For the crumb topping 1/2 cup (70 g) all purpose gluten free flour (I used Better Batter)
1/4 tsp
xanthan gum (omit if your blend already contains it)
1/2 cup
confectioners’ sugar
1/8 tsp
kosher salt
4 tbsp
unsalted butter, melted
1/2 tsp
pure vanilla extract
2 tsp
freshly squeezed lemon juice
For the lemon cream filling 1 1/2 cups (12 fluid ounces) heavy whipping cream, chilled
1 8 ounce package
cream cheese, at room temperature
5 tbsp
unsalted butter, at room temperature
1/4 tsp
kosher salt
4
cups (460 g) confectioners’ sugar
2 tbsp
freshly squeezed lemon juice
Finely grated zest of 1 lemon
For assembling 2 tablespoons freshly squeezed lemon juice, for brushing
1 tsp
finely grated lemon zest, for sprinkling (optional)