Easy Lemon Cake Recipe
Easy Lemon Cake Recipe – This bright, tangy lemon cake without gluten is like a bite of sunshine. Free of gluten, free of dairy, and full of flavor.
Prep Time: 10 minutes
Cook Time: 30
Total Time: 40 minutes
Yield: 1 (9-inch) cake
INGREDIENTS
FOR THE LEMON CAKE:
1/2 cup of milk (I use unsweetened almond milk)
3 Tbsp of lemon juice
3/4 cup of sugar (I used organic cane sugar)
2 Tbsp of lemon zest (about 2 lemons’ worth)
1/2 cup of avocado oil (can sub melted coconut oil, butter, or vegan butter)
3 eggs
1/2 tsp of vanilla extract
1 3/4 cup of gluten-free all-purpose flour baking blend (like Bob’s Red Mill 1-to-1 Baking Flour)
1 1/2 tsp of baking powder
1/4 tsp of baking soda
1/2 tsp of salt
FOR THE LEMON-HONEY SYRUP:
1 Tbsp of honey
2 Tbsp of lemon juice
FOR THE LEMON GLAZE:
1 Tbsp of lemon juice
2 Tbsp of milk (I use almond milk)
1/2 tsp of vanilla
2 cups of powdered sugar, sifted (I measure, then sift)
INSTRUCTIONS
FOR THE CAKE:
1. Preheat the oven to 350°C. Grease a 9″ spray-oil cake pan and line the bottom with a circle of parchment paper.
2. Blend the lemon juice and milk in a liquid measuring cup (or a small bowl). Let yourself sit for 5 minutes or so.
3. When the lemon juice and milk are sitting in a large bowl, fry the lemon zest in the sugar. This gets the lemon oil into the sugar and really well distributes the flavor. Add the milk mixture, avocado oil, vanilla, and eggs. Whisk till mixed well.
4. Stir the flour mixture, baking powder, baking soda, and salt together in a medium bowl. In the wet ingredients, stir the dry ingredients and blend until just mixed. (Or the dry ingredients can simply be sprinkled over the wet before stirring).
5. Pour your prepared 9′′ cake pan into it. Bake for 25-30 minutes at 350 degrees F, or until a toothpick inserted in the center comes out clean. Place it in the pan for 10 min on a cooling rack to cool slightly before turning on a plate. Blend up your lemon honey syrup while the cake cools slightly.
6. Turn the cake onto a plate or cake stand after 10 min of cooling in the pan, and brush with the still-warm cake with lemon honey syrup. Top with glaze once the cake has cooled entirely.
FOR THE LEMON-HONEY SYRUP:
1. Stir the honey and lemon juice together. Brush the cake over while it’s still pretty warm (as soon after removing the cake from the cake pan as you could). Before adding the glaze, let the brushed cake with syrup cool entirely.
FOR THE LEMON GLAZE:
1. In a big bowl sift the powdered sugar. Add lemon juice, vanilla, and milk. Beat or whisk until smooth. (Ideally, once it drips down the sides of the cake, you would like the glaze to be opaque and hold its shape. If yours is too thin, add 1 Tbsp of more powdered sugar at a time. If it is too thick, add 1 teaspoon more milk at a time till you reach the correct consistency.)
2. Pour the glaze over the cooled cake and spread it gently towards the ed
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