4 from 4 votes
Gluten-Free Vanilla Cake
Gluten-Free Lemon Cake Filling Recipe
Prep Time
10 mins
Cook Time
6 mins
Chill time
1 hr 30 mins
Total Time
16 mins
Delicious in layered lemon, coconut or vanilla cake. This recipe makes enough for a 3-layer cake with filling left over.
Course: Dessert
Servings: 16 servings (2 cups)
Calories: 62 kcal
Author: Diane Kittle
  • 1/3 cup cornstarch
  • ¼ teaspoon salt
  • ¾ cup sugar
  • cups water
  • 4 egg yolks , beaten with a fork
  • ½ cup fresh lemon juice
  • 1 tablespoon fresh lemon zest , optional
  1. In a medium saucepan, stir cornstarch, salt and sugar. Add water and stir again. Cook over medium heat, stirring constantly until mixture thickens, approximately 5 minutes. When mixture begins to boil, lower heat and continue to stir for 1 minute. Remove pan from the heat.
  2. In a small bowl, place egg yolks and about 1/3 cup hot cornstarch mixture and stir together.
  3. Whisk this mixture back into contents of the saucepan and return pan to medium heat. Stir constantly until mixture is very thick, about 5 minutes.
  4. Remove from heat and stir in lemon juice and lemon zest.
  5. Pour filling into a bowl or container and let cool for 30 minutes. Refrigerate for about an hour to firm. Remove from fridge and spread on cake layers.
Nutrition Facts
Gluten-Free Lemon Cake Filling Recipe
Amount Per Serving
Calories 62 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 48mg16%
Sodium 40mg2%
Potassium 12mg0%
Carbohydrates 12g4%
Sugar 9g10%
Vitamin A 65IU1%
Vitamin C 3.5mg4%
Calcium 7mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.