Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
Now, I’m not going to lie, I enjoy desserts, I try not to but it is a losing battle at times.
Besides cookies, I Iike a moist cake with a tiny hint of tart.
This lemon cake fits that need.
Easy, moist and a little tart; right on target!
Let’s get baking and sharing (well a little sharing anyway).
Lemon Cake Gluten Free
Author: lets be yummy
Ingredients
- 1½ cups Pamelaʼs Artisan Gluten Free Flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 eggs, room tempature
- 1 cup sugar
- 2 tablespoons butter, softened
- 1 teaspoon gluten free vanilla extract
- 2 teaspoons lemon extract
- ⅓ cup lemon juice (about 2 lemons)
- ½ cup oil
- zest of one lemon
- Glaze
- 1 cup powder sugar
- 2 tablespoons nut milk (I used almond milk)
- ½ teaspoon lemon extract
Instructions
- Preheat oven to 350. Grease a 9 x 5 loaf pan.
- In a large bowl, combine flour, baking soda, baking powder and salt.
- In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon
- extract and lemon juice with a mixer until blended.
- Pour wet ingredients into the dry ingredients and blend until smooth. Add
- oil and lemon zest and mix well.
- Pour into loaf pan and bake for 45 minutes until toothpick comes out
- clean. Remove from oven and pour glaze over it, then cool in pan on a
- rack.
- To make glaze whisk all the ingredients together.
Think ill go make some more now
I love anything lemony; can hardly wait to try this!