Gluten Free Lemon Cream Cake recipes

Name: Gluten Free Lemon Cream Cake recipes
Ingredients: 2 1/4 cups (315 g) all purpose gluten free flour (I used my Better Than Cup4Cup blend); 1 teaspoon xanthan gum (omit if your blend already contains it); 9 tablespoons (54 g) nonfat dry milk, ground into a finer powder (try using blanched almond flour 1:1 instead); 1 1/2 teaspoons baking powder; 3/4 teaspoon baking soda; 3/4 teaspoon kosher salt; 12 tablespoons (168 g) unsalted butter, at room temperature; 1 cup (200 g) granulated sugar; 1 large egg (50 g, weighed out of shell) + 3 egg whites (75 g) at room temperature, beaten; 2 teaspoons pure vanilla extract; 1 cup (8 fluid ounces) lukewarm water; 1/2 cup (70 g) all purpose gluten free flour (I used Better Batter); 1/4 teaspoon xanthan gum (omit if your blend already contains it); 1/2 cup (58 g) confectioners’ sugar; 1/8 teaspoon kosher salt; 4 tablespoons (56 g) unsalted butter, melted; 1/2 teaspoon pure vanilla extract; 2 teaspoons freshly squeezed lemon juice; 1 1/2 cups (12 fluid ounces) heavy whipping cream, chilled; 1 8-ounce package cream cheese, at room temperature; 5 tablespoons (70 g) unsalted butter, at room temperature; 1/4 teaspoon kosher salt; 4 cups (460 g) confectioners’ sugar; 2 tablespoons freshly squeezed lemon juice; Finely grated zest of 1 lemon; 2 tablespoons freshly squeezed lemon juice, for brushing; 1 teaspoon finely grated lemon zest, for sprinkling (optional)