Table of Contents
How To Make A Gluten-Free Lemon Cake Preheat oven to 350°F. In a large bowl, cream together the softened butter and sugar together with a mixer until fluffy. Add the vanilla, lemon extract, lemon peel, food coloring (optional), flour, salt, and baking powder to the butter mixture and mix until combined. Add the milk and mix until smooth.
Add the vanilla, lemon extract, dried lemon peel, food coloring (optional), gluten-free flour, salt, and baking powder to the butter mixture and mix until combined. (photo 2) Add the milk and mix until smooth. Pour half of the batter into the first 9″ cake pan and then pour the rest of the batter in the second 9″ cake pan. (photo 4)
Crack in the eggs, finely grate and add the zest from 2 lemons and 1 orange, then mix to combine. Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. Stir in the juice from 1 lemon and ½ an orange until you have a nice, smooth mixture.
Stir together the lemon juice and sugar. Microwave or heat over a burner briefly, stirring to dissolve the sugar — less than 1 minute should do it. Set the glaze aside. Remove the cake from the oven, and carefully run a knife between cake and pan all around the edge.
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