Lemon Cake
 
Prep time
Cook time
Total time
 
A sweet and tangy gluten free lemon cake sprinkled with powdered sugar.
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • Dry Ingredients
  • 1 cup rice flour
  • ½ cup cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon xanthan gum or guar gum
  • ¼ teaspoon salt
  • Wet Ingredients
  • 3 large eggs
  • ½ cup melted honey
  • 1 cup yogurt
  • 1 tablespoon mayonnaise (adds extra moistness)
  • 1 /3 cup olive oil
  • 2 teaspoons vanilla extract
  • 2 tablespoons lemon juice
  • 1 whole lemon
  • 3 tablespoons brown cane sugar to sprinkle over lemon slices. *See note for sugar free option*
  • 1 tablespoon cold butter
  • Powdered sugar for sprinkling (optional)
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Butter a 9 inch bundt pan or a springform pan. Slice the whole lemon into thin slices and arrange them on the bottom of the pan. Sprinkle with the 3 tablespoons of brown cane sugar. Chop the 1 tablespoon cold butter into little pieces and sprinkle that over the lemons. Set aside.
  3. Whisk together the dry ingredients and set aside.
  4. In the bowl of your electric mixer, blend together the egg and the melted honey.
  5. Add the flour mixture, yogurt, mayonnaise, olive oil, vanilla extract, and lemon juice. Blend until thoroughly combined.
  6. Pour the dough into the pan and over the lemon/sugar/butter arrangement.
  7. Bake for about 40 minutes on 350 degrees F. When cake appears to be done, stick a thin knife or a toothpick into the center of the cake. If the knife/toothpick comes out mostly clean (a few dry crumbs on it are okay—just so long as it doesn’t smear), the cake is done.
  8. Allow the cake to cool completely, then remove it from the pan and flip it onto a plate so that the lemon bottom is facing upwards.
  9. Drizzle with glaze (optional). If you’d just prefer to use powdered sugar, sprinkle the powdered sugar on just before serving. It soaks into the lemons fairly quickly.
Notes
*For sugar free option, substitute the 3 tablespoons of brown cane sugar with 3 tablespoons of melted honey, maple syrup, or other sugar free substitute. Instead of sprinkling on powdered sugar, use one of these sugar free substitutes.
Recipe by I Am Gluten Free at http://www.imglutenfree.com/lemon-cake/