Recipe By: Recipes adapted from The Allergen-Free Baker’s Handbook by Cybele Pascal
Serves: 1 cake 16 people
Ingredients:
For Lemon Cake:
¾ cup rice milk
¼ cup freshly squeezed lemon juice
Zest of 1 lemon (more if stronger flavor desired)
2 cups of granulated sugar
4 large eggs
3 tablespoons canola oil
¼ to ½ teaspoon of natural lemon extract (if stronger flavor desired)
3 cups Basic Gluten-Free Flour Mix (see recipe here)
¾ teaspoon xanthan gum
4 teaspoons double-acting baking powder
½ teaspoon salt
For Lemon Glaze:
1 cup confectioner’s sugar
2 to 3 tablespoons freshly squeezed lemon juice
Directions:
1. Preheat oven to 3500 F. Grease a 10-inch Bundt pan and dust with a little flour mix, tapping out any extra.
2. Combine rice milk, lemon juice, and lemon zest and set aside.
3. In a bowl of a standing mixer fitted with paddle attachment, cream sugar and eggs on medium speed. Beat until fluffy, about 2 minutes. Add canola oil and optional extract. Mix for about 1 minute.
4. In a separate bow, combine flour mix, xanthan gum, baking powder, and salt.
5. Add dry ingredients to wet, alternating with rice milk mixture, mixing on low speed until smooth, about 1 minute.
6. Pour batter into Bundt pan. Bake in center of oven for 50 minutes, or until lightly golden on top and edges are a light golden brown pulling away slightly from pan, rotating pan halfway through. Remove from oven, let cool for 5 minutes, then invert onto cooling rack to finish cooling. Let cool to room temperature before glazing.
7. Combine confectioner’s sugar and lemon juice, adding 1 tablespoon at a time, until glaze is smooth and then enough to drizzle.
8. Let glaze set before covering cake.
9. Store on counter, not in fridge or it will dry out.
10. Let rest overnight to meld flavors.
Variations:
Lemon-Poppy Seed
Fold in ¼ cup poppy seeds after step five.
Egg-Free
Substitute 1 tablespoon Ener-G egg replacer mixed with ¼ cup rice milk.
No comments:
Post a Comment