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1
Preheat oven to 350u00b0.
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2
To prepare cake, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, xanthan gum, and next 3 ingredients (through salt) in a medium bowl; stir with a whisk.
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3
Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in canola oil, lemon rind, and lemon juice. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
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4
Pour batter into 2 (8-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles.
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5
Bake at 350u00b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
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6
To prepare frosting, place cream cheese and 3 tablespoons butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Add powdered sugar, 1 cup at a time, beating until well blended. Beat in 1 teaspoon lemon rind, 2 teaspoons lemon juice, and vanilla until smooth.
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7
Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.
