Bright bursts of blueberries and plenty of lemon zest give this layered cake its sunny, tangy personality, with a crumb that stays soft thanks to a simple flax-and-buttermilk-style base. The frosting whips up thick and cloud-like, tinted with fresh lemon juice for a pucker of citrus against the sweet powdered sugar. Tossing the berries before folding them in keeps them suspended through the batter instead of sinking, so every slice gets that same juicy pop of color. Layered, frosted, and finished with a few extra berries and curls of zest, it looks like a bakery centerpiece but comes together with straightforward pantry technique. It's a genuinely solid pick for a gluten free spread, delivering all the tender, tangy-sweet cake experience without asking you to compromise on presentation.
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Learn more ā12 servings
Preheat the oven to 350Ā°F (175Ā°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a small bowl, stir together the ground flaxseed and 6 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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