So this riffs off of The Cake Mix Doctor Bakes Gluten-Free
's Easy Orange Layer Cake.
I will say this: This would probably be a pretty quick cake if a) you didn't have the attention span of a gnat, b) weren't trying to fool your brain into not-processing, and c) weren't in IM and also helping spelling and grammar pick a fic.
You might understand in here why, after it took like 30 minutes to do the following, Asp was really worried I'd made the lemon curd that another recipe in the book had called for. (Lemon Chiffon Cake, which would have taken half of forever, especially with fried-K_R cooking.)
1 package yellow gluten free cake mix (I used the Betty Crocker yellow cake mix for this one.)
1/4 cup granulated sugar
2/3 cup liquid (I used 1/3 cup Simply Lemonade, 1/3 cup lemon juice)
1/2 cup butter room temp/mildly melted
3 large eggs
1 tablespoon vanilla
Zest of 1 large lemon
Dump all of the above into mixing bowl. Beat on low until blended, then beat for another minute and a half.
Pour into two 9 inch round pans that are well greased.
Mine took 19 minutes to bake at 350. (I will note here that given our oven, they may have been done a little earlier, which may be why it does this odd impression of Yankee Cornbread. Lemon flavored Yankee Cornbread. With icing. Which does not change that the cake is delicious; it was just a little baffling last night.)
Icing:1 package of lemon yogurt
1 package cream cheese
~3/4 cup confectioner's sugar
Blend until it's definitely icing, then frost your layers together.