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Mar 13, 2012

Gluten Free Lemon Cake

Spring is coming. 

The sun seems to be shining more as it sneaks through the clouds and warms us up in the afternoon.  Walking outside is even more enjoyable as flowers and tree branches begin to bloom.



A top view of our wedding cake.
 And what to do about this great new warmth?  I say, bake a cake.  Seriously, a nice tasty lemon cake sounds perfect!

I may be a little partial because our wedding cake was lemon (and strawberry, yum!), but nonetheless, I think it'd be the perfect treat to enjoy right now.  I can just imagine myself sitting out on my back patio, soaking up some much needed vitamin D and basking in the deliciousness of a nice, moist lemon cake. Complete, of course, with our dogss jumping around at my feet!  Ahh...

Forget all this talk, I'm getting to baking so I can enjoy this too!

But first, here's the recipe.  This recipe comes from Living Without, the first gluten free magazine I subscribed to when I was diagnosed a few years ago, and one that I still love.

Gluten-Free Luscious Lemon Cake

MAKES TWO 9-INCH LAYERS
With its sweet-tart lemon curd filling and lemon frosting, this moist cake by Mary Capone is a crowd pleaser. The recipe makes two 9-inch rounds. For two 12-inch rounds, triple the recipe. For a three-tier layer cake (two 6-inch rounds, two 9-inch rounds and two 12-inch rounds), multiply the recipe amounts by 6. See cake-building instructions, here. This recipe can be made egg free with good results; see instructions here.
4 large eggs*
2 cups sugar
1 cup coconut milk or milk of choice
1 cup mild vegetable oil of choice
¼cup fresh lemon juice (about 1 lemon)
1 tablespoon lemon zest (about 1 lemon)
1 teaspoon lemon extract
1 teaspoon pure vanilla extract
2½ cups Mary’s Flour Blend  or gluten-free blend of choice
1 teaspoon xanthan gum
½ teaspoon fine-grind sea salt
1 tablespoon baking powder
1. Preheat oven to 350°F. Lightly grease two 9-inch round cake pans.
2. In a heavy stand mixer with a whisk attachment or with a hand mixer and a large bowl, beat eggs and sugar for 3 to 5 minutes.
3. In a small bowl, combine coconut milk or milk of choice with oil, lemon juice, zest and extracts.
4. In another bowl, whisk together Mary’s Flour Blend, xanthan gum, sea salt and baking powder.
5. At low speed, slowly add dry and wet mixtures to egg and sugar mixture just until combined.
6. Divide batter evenly between prepared cake pans. Place in preheated oven and bake 30 to 35 minutes or until cake center springs back to touch. For 6-inch rounds, bake 28 to 30 minutes. For 12-inch rounds, bake 40 to 45 minutes.
Each serving of cake without filling or frosting contains 146 calories, 8g total fat, 2g saturated fat, 0g trans fat, 22mg cholesterol, 73mg sodium, 20g carbohydrate, 0g fiber, 1g protein.
Wow, does this recipe brings back great memories.  Granted, my wonderful friend Grace made our cake (gluten free for us, regular for our guests), but hopefully the flavor of this one is comparable. 

For more great information about this cake and how to make it fancy (can you say wedding cake?!?!), check out some great step-by-step tips from Living Without HERE!  This link also includes a lemon curd filling and lemon frosting recipe!  Yum!!

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