What kind of gluten-free flour blend should I use for this Lemon Lavender Cake?

Great question! The success of a gluten-free cake often starts with the right flour blend. I highly recommend using a quality all-purpose gluten-free blend that is specifically formulated for baking cup-for-cup, like **Bob’s Red Mill 1 to 1** or **Cup4Cup**. These blends typically contain a mix of rice flours, starches, and binders like xanthan gum (though you’ll still add a little extra here for perfect structure). Using a standard blend ensures you get that wonderfully tender and moist texture that made the original Ginger & Fox gluten free lemon lavender cake so popular!

Do I really need culinary lavender? Can I just use dried lavender from my garden or potpourri?

Another excellent and important question! **Absolutely use only culinary-grade lavender.** Regular dried lavender, especially from craft stores or gardens not intended for consumption, can be sprayed with pesticides or other chemicals you definitely don’t want in your cake. Culinary lavender is grown specifically for cooking and baking, ensuring it’s safe and has the best flavor profile. You can find it in spice shops, some grocery stores, or easily online. A little goes a long way in this gluten free lemon lavender cake, providing that delicate floral note without tasting soapy.

My gluten-free cake batters sometimes turn out gummy or crumbly. How can I ensure this one is tender and moist?

This is a common concern in gluten-free baking, but don’t worry, this recipe is designed for success! There are a few key things that contribute to the perfect texture in this gluten free lemon lavender cake:

• Proper Measuring: Measure your gluten-free flour blend accurately, preferably by weight if possible (though volume is provided). Too much flour is a common cause of dryness.
• Added Xanthan Gum: Even if your blend has it, the small addition of xanthan gum provides structure and prevents crumbling.
• Room Temperature Ingredients: Ensure your butter, eggs, sour cream, and milk are genuinely at room temperature. This helps them emulsify smoothly, creating a better batter structure.
• Don’t Overmix: Once you add the dry ingredients, mix *only* until just combined. Overmixing can develop starches in a way that leads to a tougher or gummier texture in GF cakes.
• Sour Cream: The addition of sour cream adds incredible moisture and tenderness.
• Don’t Overbake: Bake just until a toothpick comes out clean. Overbaking will dry out any cake, especially gluten-free ones.

Follow the steps closely, and you’ll achieve a lovely, tender crumb!

The recipe says to chill the cakes overnight before frosting. Is this necessary?

While not strictly *necessary* to eat the cake, chilling the completely cooled cake layers (ideally after wrapping them well in plastic wrap) makes a **huge difference** for frosting and handling! Gluten-free cakes can sometimes be a little delicate. Chilling firms them up significantly, making them much easier to:

• Handle without breaking.
• Level neatly if needed.
• Frost with minimal crumbs mixing into your beautiful buttercream.

If you’re short on time, even a couple of hours in the fridge will help, but overnight chilling is the pro move for the cleanest frosting job on your gluten free lemon lavender cake!

My raspberry buttercream seems too thick/thin. What should I do? Can I use fresh raspberries instead of jam?

Perfectly normal! Buttercream consistency is easy to adjust.

• If it’s too thick: Add milk *one teaspoon at a time*, beating well after each addition, until it reaches your desired spreadable consistency.
• If it’s too thin: Add powdered sugar *1-2 tablespoons at a time*, beating well after each addition, until it thickens up.

Regarding fresh raspberries: While delicious, fresh or frozen raspberries contain a lot of water and seeds, which can make the buttercream watery, unstable, and seedy. Using a good quality **raspberry jam or preserves** is the way to go here! The jam provides concentrated flavor, color, and a smooth texture without the excess moisture and seeds. It truly makes this gluten free lemon lavender cake frosting shine!

Can I make this Gluten Free Lemon Lavender Cake dairy-free?

Yes, you absolutely can! This recipe is quite adaptable. To make it dairy-free, you will need to substitute the butter, whole milk, and sour cream with dairy-free alternatives.

• Butter: Use a good quality dairy-free baking stick or block that’s designed for baking (like Miyoko’s Kitchen or Country Crock Plant Butter).
• Milk: Use an unsweetened dairy-free milk like almond, soy, or oat milk.
• Sour Cream: Substitute with a dairy-free sour cream alternative or plain dairy-free yogurt (ensure it’s unsweetened and relatively thick).

The texture might vary slightly depending on the specific products you use, but you can still achieve a wonderfully moist and flavorful cake. Just be sure your frosting ingredients are also dairy-free!

How should I store the finished cake, and can I freeze it?

Once frosted, store the gluten free lemon lavender cake in an airtight container at room temperature for 2-3 days. If your home is very warm, or if the frosting contains fresh fruit (which this jam-based one doesn’t, but good to know for modifications), refrigeration is best, but can sometimes slightly alter the cake’s texture (it might become a little firmer). Let it come back to room temperature for the best flavor and texture before serving.

Yes, you can definitely freeze it!

• Whole or Half Cake: Freeze the frosted cake uncovered briefly until the frosting is firm. Then, wrap tightly in several layers of plastic wrap, followed by a layer of aluminum foil. Place in a sturdy container if possible.
• Individual Slices: Place slices on a baking sheet lined with parchment and freeze until solid. Wrap each slice tightly in plastic wrap and then foil.

Frozen cake keeps well for 1-2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving. You can also freeze the unfrosted cake layers wrapped well; thaw completely before frosting.