A low FODMAP naked cake! A stunning naked cake with lemon that will do great on a party. The cake is made with three layers of lemon cake with a lemon butter cream frosting and blueberries. Decorated with fresh fruit and flowers. This cake is also entirely gluten-free.
- For the cake
- 450 g soft butter (you can also use lactose-free butter or margarine)
- 450 g white sugar
- 8 eggs, at room temperature
- 8 tbsp lactose-free milk
- 550 g gluten-free flour
- 32 g baking powder
- A pinch of salt
- Zest of 1 lemon
- An 8-inch cake tin (or 3 cake tins of that size, if you want to make all layers at the same time)
- For the lemon buttercream
- I used this recipe from Sally’s baking addiction (but everything x 1.5)
- 345 g soft butter
- 810 g confectioners’ sugar
- 4 tbsp lemon juice
- 3 tbsp lactose-free heavy cream
- zest of 1 lemon
- pinch of salt
- For the decoration
- Flowers (I used white roses)
- Pre-heat the oven to 175 degrees Celsius (350 F). Grease the cake tin with butter and layer with baking parchment.
- The cake: beat the butter and the sugar together until soft and creamy. Add the eggs one by one and mix after every egg. Add the lactose-free milk and the lemon zest and mix again.
- Put the flour, baking powder and salt together and add this to the batter little by little while you continue to mix.
- I only had one 20 cm cake tin, so I baked the layers of the cake one after the other. It is important that the layers of the cake have the same thickness. It is best to weigh the batter, so you get equal layers. I had 2000 gram batter, so each layer was about 666 gram.
- Pour the batter for one layer into the cake tin and level with a spatula. Bake the cake in the oven for 45-55 minutes.
- I notice that gluten-free cake batter always darkens quickly. So I covered the cake with aluminium foil after 15 minutes of baking. It is important to check if the cake is done. Gluten-free cake usually needs some more time than normal cake and this can differ per oven. Even after 55 minutes the cake might need a few more minutes. The cake is done when a toothpick comes out clean.
- Take the cake out of the oven. Leave to cool in the tin. Remove the cake from the tin and leave to cool completely. Repeat this for the other two layers.
- Make sure the cakes have cooled down completely when you start decorating. Because gluten-free cake can be a bit more crumbly than normal cake, this is very important. I made the cakes the day before and I stored them in the fridge overnight. After that they were perfect to work with.
- The frosting: Mix the soft butter for two minutes with a handmixer or in a standmixer until fluffy. Add lemon juice, cream, lemon zest, a pinch of salt and the powdered sugar little by little while you keep mixing on low speed. Continue until all ingredients are mixed well. Increase to high speed and continue to beat for another 3 minutes.
- Assembling the cake. Make sure all layers are flat. You can use a large serrated knife to slice a thin layer off the tops of the cakes if they are not entirely flat. Place a cake layer on your turntable. Use a spatula to spread a layer of butter cream over the cake. Make a circle of blueberries around the rim of the cake. Press them slightly into the frosting to make sure you they are all even, otherwise your cake won’t be straight. Place the second layer on top of the first layer, spread the butter cream over the cake and make another circle of blueberries. Place the third layer on top. Use your spatula to spread butter cream over the top of the third layer and all around the sides of the cake. You can use a bench scraper to smoothen the sides of the cake.
- Decorate the cake with decorations of your choice. I used strawberries, blueberries and white roses.
- Refrigerate the cake until you serve it. If you put the cake in the fridge for more than a few hours, it is best to cover it with some plastic wrap.
You can make both the cake and the frosting one day before assembling the cake. Store it in the fridge.
Do you have left-over frosting? You can freeze this and keep it in the freezer for about 3 months.
Left-over cake can be stored in the fridge for a week. If you have a lot of left-overs you can also freeze it.
- Prep Time: 3 hours
- Cook Time: 2 hours 45 mins