When I was faced with having to resign from my namesake company (Jules Gluten Free), start a new gluten-free company, move all of my blog content over to a new website (oh, and build a brand new site), and put into place all the production pieces required to have my gluten-free flour and baking mix formulas available again right away, I truly felt like I had been dealt a lot of lemons.
The gluten-free community rallied though, and with it, so went my spirits. Amidst hundreds of heart-felt letters, facebook, twitter and google+ postings from friends and strangers, I found the courage and energy to persevere and do what I knew in my heart was right for me and for our community.
Since baking a cake has always been something we do in my family whenever celebrating a milestone, making a lemonade cake just seemed like the natural thing to do. And since this is my first post on my new website, I’m giving you FOUR recipes in one: Cake, Lemon Garnish, Strawberry Jam and Lemon Buttercream Frosting!
Thank you to everyone who has supported me with a kind word, a share, a virtual hug or a donation to the cause. You are the reason this site is here (and growing every day!) and the reason I am starting over. I look forward to great things, starting with cake!
Jules’ Pink Lemonade Cake
- 3 cups gfJules™ All Purpose Gluten Free Flour
- 1/4 cup powdered milk (dairy or non-dairy alternative like Vance’s DariFree™ Powder)
- 1 Tbs. baking powder
- 1/4 tsp. salt
- 1/2 cup butter or non-dairy alternative (like Earth Balance® Buttery Sticks)
- 2 cups granulated sugar (white sugar; unrefined sugar; coconut palm sugar; etc.)
- 3 eggs + 1 yolk
- 3 Tbs. fresh lemon juice
- 3/4 cup puréed strawberries (wash, hull and process in a blender or food processor)
- 2 Tbs. lemon zest
- red food coloring, if desired – not pictured (Color Garden™ or India Tree natural food colors)
Preheat oven to 350° F (static) or 325° F (convection).
In a large bowl, whisk together dry ingredients.
In another mixing bowl, cream butter and sugar, beating until light and fluffy. Slowly add eggs and yolk, one at a time, mixing to integrate. Stir in lemon juice. Slowly stir in dry ingredients, alternating with strawberry purée, mixing until combined and batter is smooth. Fold in lemon zest.
Oil two 8 or 9 inch round cake pans. Pour in cake batter and smooth with a rubber spatula. Bake until cake pulls away slightly from the sides of the pan, approximately 20-25 minutes. Test for doneness by inserting a toothpick into the center of the cake – if it is clean or has very few crumbs, the cake is done.
Let the cake cool on a wire rack for 10-15 minutes. Run a knife around the edge of the pans, if necessary to release the cakes, and invert onto a wire rack to completely cool.
If making a 4 layer cake (as pictured), evenly slice each round cake in half, horizontally., using a long serrated knife or cake leveler.
- 1/2 cup sugar
- 1/2 cup water
- 1 lemon, sliced thinly and seeded
Bring 1/2 cup sugar and 1/2 cup water to a boil in a small saucepan. Add lemon slices and reduce to simmer for 25 minutes. Remove the lemon slices, drain, then refrigerate to chill for use as garnish for the frosted cake.
- 2 cups pureed strawberries
- 2/3 cup granulated sugar or sweetener of choice
- 1/4 cup fresh lemon juice
- 3 Tbs. gfJules™ All Purpose Flour
Wash, hull and process strawberries in a blender or food processor until smooth. Stir in sugar and add to a small saucepan over low-medium heat.
In a separate bowl, whisk lemon juice into the gfJules™ Flour until lumps are gone. Gradually stir mixture in with the strawberries.
Increase temperature to medium and bring jam to a boil. Once boiling, whisk constantly for 1 minute, then remove from heat. Pour into a bowl and cover with plastic wrap, allowing the wrap to rest on top of the jam itself, so no skin is formed. Refrigerate until chilled, at least 2 hours.
To use between layers of cake, spread a thin layer of jam on the top of each layer, leaving 1/2 – 1 inch border around the edges. Scoop a small amount of Lemon Buttercream Frosting into a zip-top bag with a small corner cut out, then pipe the frosting into the border left around each layer. Spread remaining frosting on the tops and sides of the cake.
Lemon Buttercream Frosting
- 1/2 cup non-dairy butter, softened (Earth Balance® Buttery Sticks or Earth Balance® Soy-Free Coconut Spread) OR butter
- 3 1/2 cups confectioner’s sugar, sifted
- 1/4 cup milk (I used So Delicious® Coconut Milk Beverage)
- 1 tsp. pure vanilla extract
- 2 Tbs. lemon juice
- 1 Tbs. lemon zest (plus extra to sprinkle on top)
Cream the butter and the sifted confectioner’s sugar in a large bowl, adding the sugar, one half cup at a time, beating in between to incorporate it. Slowly add the milk, vanilla extract and lemon juice. Whip 1-2 minutes until fluffy, then stir in the zest. (Note: if the frosting is too thick, add more milk, one tablespoon at a time; if it is too thin, add more confectioner’s sugar, 1/4 cup at a time.)
gfJules™ Tip: Frostings like this work best if you have a whisk attachment on a stand-mixer like a KitchenAid® or Cuisinart®. However, a handmixer will do, just be sure to add extra time for whipping at the end of the recipe.
Makes approximately 4 cups of frosting.
(This recipe shared on Gluten-Free Wednesdays)