Let Them Eat Gluten Free Lemon Cake

My daughter told me that she wants a lemon cake for her birthday. Since we are hot on the heels of her June birthday I decided to try my hand at it. It turned out well. I need to make it in a smaller pan but otherwise the taste and texture was good. I played with the flavors to make it a very lemon cake. It turned out more like a snack cake because my pan was too big. But that's OK. It needs some frosting now but it is still warm. The kids had a piece of warm cake.

Gluten Free Lemon Cake

3 eggs

1/2 cup butter

1 1/2 cups sugar

2 Tbs Hot Water

Blend together until smooth.

In a separate bowl combine:

1/2 Cup Sweet Rice Flour

1 1/2 Cups White Rice Flour

2 tsp Baking Powder

2 tsp Xanthan Gum

Add the following to the butter mixture:

1 tsp Vanilla

1 tsp Lemon Extract (I used Penzey brand)

1 tsp Lemon Powder (again Penzey's)

1 Tbs Lemon Juice

Preheat the oven to 350 degrees. Spray 11 x 7" baking pan with cooking spray. Bake for 55-60 minutes or until center is firm.

Printer Friendly Version