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May 20, 2014 Cakes

Lemon Cake

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Yes, yes, I know it’s been a while since the last recipe.

But you know that cold that has been sweeping across the entire world?

Yep.

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I’ve had this lemon cake recipe ready for a while, but haven’t gotten around to posting it.

Until now, of course.

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For some reason I’ve developed a fondness for lemons. Maybe it’s just the idea behind a lemon—sweet but sour, tangy and romantic—or maybe it’s that I read a book about lemons.

Now you’re weirded out. Who reads books about lemons?

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It wasn’t exactly a whole book. It’s a children’s’ book that I read to my little sister. And it’s about these people who make a lemon pudding. When they eat the pudding they say that it “tastes like a whole raft of lemons, it tastes like a night on the sea.”

There’s something about that image that I like.

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I don’t think that explanation made you any less weirded out. Now you’re probably really weirded out because I actually think about lemon puddings and cakes.

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But disturbed as you are, at least you can understand (sort of) my reasons for making a lemon cake. I would’ve made a lemon pudding except that I like cakes better than pudding.

So there you have it.

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Lemon Cake
 
Print
Prep time
15 mins
Cook time
40 mins
Total time
55 mins
 
A sweet and tangy gluten free lemon cake sprinkled with powdered sugar.
Author: Linnaea
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.
3.5.3208

 

 

Gluten free and refined sugar free lemon cake!

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Categories: Cakes Tags: gluten free lemon bundt cake, gluten free lemon cake, gluten free lemon upside down cake, gluten-free cake, Gluten-Free Recipe, lemon cake

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Reader Interactions

Comments

  1. Tamara says

    May 24, 2014 at 10:05 am

    I love lemons, too! This sounds awesome!

    Reply
  2. June Taylor says

    May 24, 2014 at 11:54 am

    Hi Linnaea,
    Thank you for posting such great gluten free recipes. I haven’t tried them all but my daughter and I have tried some and we have enjoyed them.
    I read your comment about not liking lemon pudding but I love it . I hope you will try to find a good one and post it sometime.
    Thanks for the lemon cake. it looks delicious!

    Reply
    • Linnaea says

      May 30, 2014 at 2:33 pm

      I’m so glad you’ve been enjoying my recipes! And who knows? Maybe I’ll develop a sudden love for puddings. 🙂

      Reply
  3. Marissa says

    February 15, 2016 at 5:51 pm

    Do you think making this into cupcakes by skipping the second step (but putting a slice of lemon on top before baking) would work? If so, would the cooking time differ? Thank you so much for this beautiful recipe!

    Reply
    • Linnaea says

      March 17, 2016 at 7:58 pm

      Yes, I think that would work just fine, Marissa! Lemon cupcakes sound delightful. 🙂 Yes, the cooking time would probably be different. I haven’t tried it so I can’t say for sure, but I would guess the cooking time would be around 30 minutes.

      Reply

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Hi, I’m Linnaea, the girl behind the blog! When I'm not mixing up GF goodness, you might find me herding cattle on our family ranch, frantically studying my way through college, procrastinating on homework by reading a good thick book, or bossing people around. Welcome to my corner of the internet! I'm so glad you're here. :) [Read More...]

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