For the cake:
1 1/2 cups (300g) granulated sugar
Zest of 3 lemons
4 eggs
1 teaspoon vanilla
3/4 cup (180ml) milk of choice
4 1/2 tablespoons freshly squeezed lemon juice
2 1/2 cups (328g) gluten free flour
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup melted butter
1 1/2 tablespoons poppy seeds

For the Buttercream:
2 sticks butter, softened
4 cups (510g) powdered sugar
4-5 tablespoons milk of choice to thin as needed
1/2 teaspoon vanilla extract

For the candied lemons:
1 lemon, sliced thinly
1 cup water
1 cup sugar

For the cake:
1. Preheat oven to 350 F. Line two 6” pans with parchment paper and spray with nonstick cooking spray. Set aside.
2. In small container combine lemon juice and almond milk. Set aside.
3. In large mixing bowl combine sugar and lemon zest. Stir in eggs and vanilla extract.
4. In separate bowl combine flour, baking soda, baking powder and salt.
5. Alternately add wet and sifted dry ingredients into egg/sugar mixture until all combined.
6. Stir in melted butter and poppy seeds.
7. Divide batter equally between two prepared pans.
8. Bake for 30-40 minutes or until toothpick inserted into the center of the cake comes out clean (mine took 38 minutes).
9. Remove from oven and allow cakes to cool in pans for 15 minutes before tipping them out on cooling rack to cool completely.

For the Buttercream:
1. In stand mixer, beat butter in medium/high speed for 5 minutes. The butter should be pale and fluffy.
2. Add sifted powdered sugar in two stages, whipping for 3-5 minutes after each addition.
3. Add vanilla extract and 3 tablespoons milk/cream. Beat 3-5 minutes, scraping down sides of bowl as needed. Add food color gel if using and mix thoroughly.
4. Continue adding milk as needed until desired consistency is reached.

For the candied lemons:
1. Slice lemon into very thin slices.
2. Add sugar and water to saucepan over medium heat.
3. Stir until sugar has dissolved and liquid is clear.
4. Add lemon slices to sugar water in a single layer.
5. Reduce heat to simmer and cook 45 minutes or until the flesh of the lemons have become translucent. Flip lemon slices once, halfway through.
6. Place lemon slices on parchment paper to dry for 24 hours or bake at 200 F for 1 hour to dry out.
7. Store in airtight container in the fridge.

Assembly:
1. Level cakes as needed. Place first layer in middle of cake turntable.
2. Apply thin layer of buttercream on the top of the cake. Place rim of buttercream around the edge. This will make it easier to frost the sides of the cake.
3. Place second cake layer on top of first cake.
4. Crumb coat entire cake with thin layer of buttercream and allow to set in the refrigerator for 30-60 minutes.
5. Frost and decorate as desired! I applied a thick layer of buttercream over the crumb coat, then smoothed it out with a bench scraper before using a cake comb to create the stripe effect.
6. I added yellow buttercream to create a striped effect and topped it off with candied lemons.
7. Watch the video for a detailed look at how to achieve this striped look!
8. Slice and enjoy!