Favoreats
Favoreats LLC
GET — On the App Store
INGREDIENTS
For the cake 2 cups (280 g) all purpose gluten free flour (I used my Better Than Cup4Cup blend)
1 tsp
xanthan gum (omit if your blend already contains it)
1/4 cup
cornstarch
1 1/2 tsp
baking powder
1/2 tsp
baking soda
3/4 tsp
kosher salt
3/4 cup
granulated sugar
Zest of 2 lemons, finely grated
1/2 cup
packed light brown sugar
12 tbsp
unsalted butter, at room temperature
3
eggs (180 g, out of shell) at room temperature, beaten
1 tsp
pure vanilla extract
1/4 cup
freshly-squeezed lemon juice (from about 2 medium-size lemons)
3/4 cup
sour cream, at room temperature
1 1/4 cups
fresh blueberries, tossed with 1 teaspoon cornstarch
Lemon Buttercream Frosting 16 tablespoons (224 g) unsalted butter, at room temperature
3 1/2
to 4 cups (400 to 460 g) confectioners’ sugar
1/2 tsp
kosher salt
3
to 4 tablespoons freshly squeezed lemon juice (from about 2 medium-size lemons)
Rich Lemon Glaze 2 to 2 1/2 cups (230 to 290 g) confectioners’ sugar
1/8 tsp
kosher salt
3
tablespoons freshly squeezed lemon juice (from about 1 large lemon)
2 tbsp
unsalted butter, at room temperature
More fresh blueberries for decorating