Lemon Layer Cake With Lemon Cream Cheese Frosting

My friend Michelle brought this delicious cake over on Easter and not only was it beautiful and delicious, but I could hardly believe it was also gluten-free!  You'd never know it!  If you love lemon, you are going to love this cake!

Enjoy!
Kirsten

LEMON LAYER CAKE WITH LEMON CREAM CHEESE FROSTING

1 1/2 cups sugar
1 stick unsalted butter
3 large eggs
1/2 cup sour cream (at room temperature)
1 teaspoon vanilla
1 1/2 cups gluten-free flour blend
3 tablespoons corn starch
1/2 teaspoon baking soda
1/4 teaspoon salt

Frosting:

2 sticks salted butter
8 ounces cream cheese (at room temperature)
1 pound powdered sugar (4 cups)
1 lemon

1)  Preheat oven to 350F.

2)  Beat the sugar and butter, then add the eggs, one at a time, then the sour cream and vanilla.

3)  Add the dry ingredients and mix well.

4)  Pour batter into 2 - 8" round, greased and floured cake pans.

5)  Bake 27 minutes or until a toothpick inserted in the center comes out clean.

6)  Let cool completely, then cut each layer in half, for a total of 4 layers.

7)  Frost each layer with the lemon cream cheese frosting (below) and garnish with lemon peels if desired.

For the frosting:

1)  Mix the butter and cream cheese until well blended.

2)  Slowly add in 2 cups of the powdered sugar.

3)  Add the zest of the entire lemon into the frosting, then add the juice of the whole lemon.

4)  Add the rest of the powdered sugar and mix well.

NOTES:

~My friend used Trader Joe's brand of gluten-free flour blend, but you can use your favorite blend and I'm sure it will turn out great.

~You can use non-fat Greek yogurt in place of the sour cream - it turns out pretty much the same and cuts the calories a bit!