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–+ servings

Easy Frosted Cassava Flour Lemon Cake with Lemon Curd

Gentle Tummy
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Ingredients
  

  • 3 eggs
  • 1/2 cup cane sugar
  • 1/3 cup oil (avocado oil is my fave)
  • 1/4 cup sour cream
  • 1/4 cup applesauce
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup cassava flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Whipped Cream Cheese Frosting:

Lemon Curd:

  • 2 eggs
  • 1/2 cup cane sugar
  • 1/4 cup butter
  • 1/4 cup lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon tapioca starch

Instructions
 

Lemon Curd:

  • Zest and juice two lemons.
    In a saucepan, whisk together the eggs, cane sugar, lemon juice, lemon zest, and tapioca starch.
    Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 3-5 minutes. Remove from heat and stir in the butter until it is thoroughly melted.
    Pour the warm curd through a mesh strainer into another bowl to remove scrambled egg bits and pulp. Set aside until the cake is baked.

Cassava Flour Lemon Cake:

  • Preheat the oven to 350°F (175°C) and grease an 8x8-inch square or round parchment-paper-lined pan. This recipe also makes two 6-inch round cake pans.
    In a large bowl, whisk together the eggs, sour cream, cane sugar, applesauce, avocado oil, lemon juice, lemon zest, vanilla extract, and almond extract until well combined.
    Add the dry ingredients, including cassava flour, baking powder, baking soda, and salt, and whisk until smooth.
    Pour the batter into the greased cake pan and tap the pan a couple of times to remove any air bubbles.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top of the cake starts to turn a light golden brown. Remove from the oven and allow to cool for a couple of minutes.
    Poke holes in the cake with a spatula handle roughly 1 inch apart. Start spreading 1/2 of the lemon curd over the cake and gently smooth it into the holes. You may not need to use all the curd depending on how many holes you poke. Place the cake in the freezer or fridge until cool.
  • In a mixing bowl with an electric or stand mixer, beat the cream cheese until smooth and creamy.
    Add the whipped cream, powdered cane sugar, lemon juice, and vanilla extract. Beat at medium to high speed until the mixture is light and fluffy, for about 2-3 minutes.
    Spread the frosting evenly over the cooled cassava cake. Refrigerate for at least an hour or until the frosting is set. Garnish with lemon zest and thinly sliced lemon wedges, and serve!

Video

Notes

Eggs in Curd: Often, only the egg yolks are used in curd. I include the entire egg, which helps the curd cook faster and results in a naturally sweeter curd with just enough sugar.
Frosting Sweetness Level: Sample the frosting and more powdered sugar for a sweeter frosting. You can add a little more lemon juice for more lemon flavor.
Lemon Curd on Cake: Depending on how deep and how many holes you poke in the cake, you may or may not need to use the entire batch of lemon curd. Only pour enough curd to fill all the holes and create a thin layer on top of the cake. If the curd is too thick on top of the cake, it can cause the whipped cream cheese frosting layer on top of it to slide. You can refrigerate any remaining curd and enjoy it as a delicious lemon spread.
Did you make this recipe?Please let me know in the comments below how it turned out :)