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This gluten free Lemon Cake is one of my favorite cake recipes. Its fresh, tart flavor and light, moist crumb seem to please nearly every palate. Frost with my Lemon Buttercream Frosting for the proverbial icing on the cake!
Bake as a sheet cake, in two rounds or as cupcakes — any way you chose, it’s delicious! The glaze helps to permeate this delectable cake with tart flavor, while the frosting offers enough sweetness to make this dessert a delight for all your tastebuds.
(Note: I’m re-sharing this fabulous recipe now for a very special reason: it was used to make my wedding cake this past weekend!!! I have to admit that it got more oohs and aahs from the guests than the bride did, but I’m happy to share the spotlight; this cake was THAT good.)Print
1 Tbs. baking powder
1/4 cup powdered milk (dairy or non-dairy alternative like Vance’s DariFree™ Powder) or almond meal
1/4 teaspoon salt
1/2 cup butter or non-dairy alternative (Earth Balance® Buttery Sticks)
2 cups granulated sugar
3 eggs + 1 yolk
3 Tablespoons fresh lemon juice (approximately 1 lemon)
3/4 cup milk (dairy, coconut, almond or soy)
1 Tablespoon lemon zest
1/2 cup sugar
1/2 cup water
1/4 cup lemon juice
1 lemon, sliced thinly and seeded
Preheat oven to 350° F (static) or 325° F (convection).
Cream butter and sugar in a large bowl, beating until light and fluffy. Slowly add eggs and yolk, one at a time, mixing to integrate. Add 3 tablespoons lemon juice and mix.
In a separate bowl, whisk together dry ingredients. Then alternately beat the dry ingredients and milk into the mixing bowl, just until combined and batter is smooth. Fold in lemon zest.
Oil one 9×13 pan lightly. Pour in cake batter and smooth with a rubber spatula. Bake until cake pulls away slightly from the sides of the pan, approximately 40 minutes. Test for doneness by inserting a toothpick into the center of the cake – if it is clean or has very few crumbs, the cake is done.
Let the cake cool on a wire rack for 10-15 minutes. Run a knife around the edge of the pan, if necessary to release the cake.
While the cake is baking, bring 1/2 cup sugar and 1/2 cup water to a boil in a small saucepan. Add lemon slices and reduce to simmer for 25 minutes. Remove the lemon slices and set aside; stir 1/4 cup fresh lemon juice into the syrup.
Using a toothpick, poke holes into the warm cake while it is cooling. Pour lemon syrup over top and into the holes. Let cool completely before frosting.
Add the cooked lemon slices to the top of the cake for decoration after frosting. Frost only when fully cool.
Lemon Buttercream Frosting recipe linked here