Bake the Book: Gluten-Free Lemon Layer Cake

[Photograph: Ellen Silverman]

When you're eating gluten-free, the last thing you want to feel is singled out when it comes to dessert. But this lemon layer cake from The Epicurious Cookbook deserves special attention simply because it's that good.

Tips: You can make this as a cake or as individual cupcakes. Also, the flour mix provided for this cake makes a great base for other gluten-free recipes.

Tweaks: This cake has many components, most of which can be made ahead. The cake layers can be made a day ahead of time and kept (uncut) in plastic wrap for a day at room temperature. Once completely assembled and frosted, it can be kept 1 day ahead if chilled, or 4 hours at room temperature. The lemon curd can be made up to 3 days ahead.

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Gluten-Free Lemon Layer Cake »

As always with our Bake the Book feature, we have five (5) copies of The Epicurious Cookbook to give away.

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