Forgive me for taking the month of December off of writing for the blog. I was still baking and experimenting in my kitchen but I just needed a break from the computer. December was a busy month for us so I gave myself a "vacation" from the blog. I will be catching up on some recipes to post.
Lemon Cake Recipe: (makes one loaf or one round 9" single layer cake). Recipe can be doubled.
- 1 cup gluten free flour blend or substitute finely ground almonds
- 1/2 tsp. xanthan gum (only add if your gluten free flour doesn't contain xanthan gum or guar gum. Don't add this if you are using regular flour or if your GF flour already contains it).
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 cup sugar (I used unbleached non-gmo sugar)
- 1/2 cup olive oil (I used lemon infused olive oil that I received as a gift but you can use olive oil or substitute vegetable oil)
- zest & juice from 1 lemon
- 3 eggs
- 1/4 cup cream cheese (or you can substitute a non-dairy version of cream cheese or just use Crisco)
Grease (or use a non-cooking spray) to coat a 9x5 loaf pan or 9" round cake pan. Pre-heat oven to 350F. Beat the sugar, eggs, oil and zest. Beat in eggs one at a time. Continue to beat until mixture is creamy and pale in color, about 4 minutes. Add the lemon juice and cream cheese or Crisco. Slowly add the flour (or ground almonds), xanthan gum, baking powder and salt. Beat until smooth and creamy.
|(The creamy batter)|
You can either frost with a lemon butter cream frosting, lemon ganache or a simple powdered sugar & lemon juice drizzle. I chose to use a lemon butter cream frosting today for this trial run. I would consider adding lemon curd to the layers also. Yummy!
For the Lemon Butter Cream Frosting I made today:
- 2 cups powdered sugar (confectioner sugar)
- 1/4 cup real butter
- 1/4 cup shortening
- lemon zest
- 2 tbs. fresh lemon juice
Mix until smooth and spread over cooled cake. Since I only wanted to do a "trial" on this cake, I only baked one 9" round layer. I cut the layer in half (half circle) and made a layer cake out of it. (Basically, I just folded the cake in half). I frosted the top of one half and topped it with the remaining half to form a layered cake. If I decide to make this for the wedding, I will double the recipe for two layers. Keep in mind that I only wanted to test the cake portion so the pictures are not great and I didn't take any time to try and decorate it fancy. I leave that fancy cake decorating up to my mom and my sister-in-law, Becky. They are the professional cake decorator's in our family!
|fresh out of oven & cooling|
|I just cut the cake down the middle making two half moon shapes & frosted|
|Ready to eat|
|See how moist?|
|Up close view|
|Gluten Free Lemon Cake (My talented sister-in-law decorated it for me!)|
|The gluten free lemon cake is on the right. It turned out moist & delicious!|
I will definitely keep this cake in the running for potential gluten free wedding cake options. It was a big hit with friends and it was nice & moist. I will post pictures if I decide to use this for one of the wedding cakes after my sister-in-law decorates it. We are having a regular wedding cake that my mom is making & decorating & since we have several gluten free guests...we are making a smaller version of a wedding cake that is gluten free that my sister-in-law graciously offered to decorate for me! :)
Happy New Year 2015! Let it be a great year for everyone! Although last year had some difficult times, the good times took over and made it a great year overall in 2014. I am determined to slow down a little and enjoy my family and great friends more.
I do challenge you to make this cake...and share it with at least one person that is special to you. Life is short...enjoy it and share it! :)
Gluten Free Casually