Lemon Cake
Recipe Details:
This lemon cake has become a favorite of my friends and family. It is the ‘go-to’ birthday cake, and it rarely lasts a day. No one ever dubs it ‘that gluten free cake’ or ‘that egg free cake’ or ‘that milk free cake’, even though it’s all of the above. Don’t skip the step of sifting the confectioner’s sugar on the glaze, or you will get lumps. Still edible lumps, but not as pretty. If you haven’t heard about my HazelCream milk substitute, please check out our video for the super simple instructions. This product is designed to be a one-to-one milk substitute, and it really works!
TOTAL TIME: 130 – 200 mins
ACTIVE: 35 min
INACTIVE: 95 – 145 min
Makes 12 – 16 servings
SERVING: one slice
Equipment List
- Bundt pan
- Mixer
- Various bowls
- Wisk, lemon zester
Ingredients:
Cake batter
- ¾ cup + 1 Tbs non-dairy milk (Cheri’s HazelCream recommended)
- 2 Tbs lemon juice
- 337.5 grams of gfJules Gluten Free All Purpose Flour (2.5
- cups)
- 1 Tbs baking powder
- ½ tsp salt
- ¾ cups non-dairy butter
- 1 ¼ cup sugar
- 1 tsp vanilla extract
- 1 Tbs lemon zest
- ¼ cup unsweetened apple sauce
- 2 tsp baking soda
- 2 Tbs vinegar (apple cider or white)
Cake glaze
- 1 ½ cups sifted confectioner’s sugar
- 3 Tbs lemon juice
- 1 Tbs lemon zest
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