The founder of XO Baking Co., Lindsey Deitsch says this about her gluten-free lemon cake recipe below: “One of my all-time favorite desserts is Lemon Cake. Not a fancy lemon cake, just your traditional lemon bundt or loaf cake with the almost transparent glaze on top. My good friend Sheryl from culinary school started a fantastic food blog called Mama’s Gotta Bake. Well, she posted this wonderfully looking lemon cake recipe from the Barefoot Contessa. The only problem: it wasn’t gluten-free, which I need as I am celiac. But, with the help of my Gluten Free All Purpose Flour Blend the problem was immediately fixed. Boy oh boy is this a treat!”
Enjoy! And be sure to also take a peek at another XO Baking Co. inspired recipe: gluten-free lemon bars. Soooo good. And don’t stop there, go ahead and enter my latest PaleOmazing giveaway while you’re at it!
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Gluten-Free Lemon Cake
Description
This gluten-free lemon cake recipe is your traditional lemon bundt or loaf cake with the almost transparent glaze on top. Boy oh boy is this a treat!
Ingredients
- CAKE
- 1 ½ cups XO Baking Co. Gluten Free All Purpose Flour Blend
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain Greek yogurt
- 1 1/3 cups sugar, divided
- 3 extra-large eggs
- 2 teaspoons grated lemon zest (about 2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
- SUGAR GLAZE TOPPING:
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
Instructions
- CAKE
- Preheat the oven to 350F degrees .
- Grease an 8 1/2 x 4 1/4 inch loaf pan.
- For easy removal, line the bottom of the pan with parchment paper.
- In a medium bowl, whisk the flour, baking powder and salt together.
- In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla extract.
- Slowly add the dry ingredients into the wet ingredients, mixing by hand or with an electric mixer.
- Lastly, mix the vegetable oil into the batter, until smooth.
- Pour the batter into the prepared pan and bake for about 50 minutes, until a toothpick inserted into the middle of the cake comes out clean.
- Cook the 1/3 cup of lemon juice and remaining 1/3 cup sugar in a saucepan pan, over low to medium heat, until the sugar dissolves and the mixture is clear.
- Set aside.
- When the cake is done, allow it to cool in the pan for 10 minutes.
- Carefully take cake out of pan and place on a cooling rack over a baking sheet. While the cake is still warm, take a toothpick or skewer and gently poke holes into cake and then pour the sugar glaze topping (recipe below) over the cake and allow it to soak in.
- Cool.
- SUGAR GLAZE TOPPING
- Whisk together the powdered sugar and lemon juice to a pourable consistency.
- Pour over cake after holes have been punched in top per instructions above.
- Enjoy!!
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.
I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.
