Fresh-Squeezed Lemon Cake

Recipe from Mama Me Gluten Free (dot) com
Projected prep time: 15 minutes; Projected bake time: 35 to 40 minutes

8 oz. eggs (4 large eggs plus one yolk)
8 oz. pure cane sugar
1 tsp. kosher salt
2 tbsp. fresh-squeezed lemon juice
1/2 tbsp. fresh lemon zest
1 tsp. pure vanilla
2 tsp. baking powder
1 1/4 oz. almond flour (34 grams)
3 1/4 oz. brown rice flour (93 grams)
3/4 oz. sweet rice flour (20 grams)
1 1/4 oz. tapioca starch (35 grams)
1 1/4 oz. potato starch (37 grams)
1/2 oz. white rice flour (13 grams)
8 oz. (2 sticks) unsalted butter, melted but cooled to room temperature

Lemon curd (homemade or store-bought, just make sure it's gluten-free)

3 1/2 cups powdered sugar
Fresh-squeezed lemon juice

Lemon peel curls and slices for garnish

Have all ingredients at room temperature.

Preheat oven to 350 degrees and line bottom of 9-inch round cake pan with parchment paper.

Combine your room-temperature eggs, sugar, salt, lemon juice and vanilla in large mixing bowl. Whisk at low-medium speed until the sugar begins to dissolve, then switch to high for about five to seven minutes, until the eggs have turned a light yellow color and have increased some in volume.

Sift your room-temperature flours together with the baking powder and carefully fold the flour mixture into the egg mixture until combined.

Fold room-temperature melted butter into the mixture and pour into lined pan.

Bake 35-40 minutes, until a toothpick inserted in the center comes out clean. I opened my oven at 25 minutes to check it and it was too soon, causing the cake to fall a little in the middle.

Place pan on a wire rack to cool for several minutes. 

When cooled enough to touch, run a knife around the edges and flip over onto the wire rack. Let it cool a few more minutes, then carefully slice the cake in half horizontally to make two layers.

Place the cake pan back over the layers, flip back over and cover with plastic wrap. Place in freezer until firm.

When cake has firmed up some, remove from freezer and place the first half on a cake plate, cut side up. 

Spread lemon curd over the entire surface, then place remaining half on top, cut side down.

Prepare your glaze by mixing the powdered sugar with just enough fresh-squeezed lemon juice to make a glaze with a good spreading and drizzling consistency. You don't want it to be too thin, but not nearly as thick as a traditional frosting, either.

Spread glaze over the top and drizzle over the sides. Garnish with lemon peel curls and thin lemon slices. 

Allow glaze to set before cutting into cake.