Gluten-Free All Day Lemon Cake With a Choice of 2 Toppings

Gluten-Free All Day Lemon Cake With a Choice of 2 Toppings might be just the side dish you are searching for. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 549 calories, 5g of protein, and 22g of fat per serving. This recipe serves 6. For 84 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 28 people have made this recipe and would make it again. Head to the store and pick up granulated sugar, simple syrup, icing sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 50 minutes. It is brought to you by Serious Eats. Overall, this recipe earns a not so excellent spoonacular score of 22%. If you like this recipe, take a look at these similar recipes: Gluten Free Banana Muffins (Or Fruit of Your Choice), Gluten-Free Pizza with Spiralized Toppings Three Ways, and Personal Sized Baked Oatmeal with Individual Toppings: Gluten Free & Diabetic Friendly.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Adjust oven rack to middle position. Preheat oven to 350°F. Spray an 8-inch square baking pan with nonstick cooking spray. 2 In large mixing bowl, whisk together rice flour, tapioca starch, baking powder, and salt. In a measuring cup or a small bowl, whisk together buttermilk and lemon zest. Pour buttermilk mixture over dry ingredients. Whisk in vegetable oil and eggs until smooth. 3 Pour batter into prepared cake pan. Bake until a cake tester inserted into center of cake comes out clean, about 30 minutes. 4 Option 1: Simple Syrup Glaze Meanwhile, if making the Simple-Syrup Glaze, combine granulated sugar, lemon zest, and lemon juice in a small saucepan. Bring to a boil over medium-high heat, stirring gently until sugar dissolves. Reduce heat to low and cook syrup until it thickens slightly, about 5 minutes. Remove from heat and set aside. 5 While cake is still warm, poke it all over with a fork. Brush top of cake with syrup and allow to absorb fully, about 5 minutes. Repeat until all syrup is absorbed. 6 Option 2: Powdered Sugar Glaze If making Powdered Sugar Glaze, allow cake to cool completely. In small bowl, combine powdered sugar and lemon juice. Stir with a fork until smooth. Icing should be thick but spreadable; if the icing is too thick, add a little more lemon juice. Spread icing on cake and allow to set for 15 minutes before serving. 7 Store cake, covered, on the counter for up to 3 days.

 

Step by step:

1. Adjust oven rack to middle position. Preheat oven to 350°F. Spray an 8-inch square baking pan with nonstick cooking spray.

2. In large mixing bowl, whisk together rice flour, tapioca starch, baking powder, and salt. In a measuring cup or a small bowl, whisk together buttermilk and lemon zest.

3. Pour buttermilk mixture over dry ingredients.

4. Whisk in vegetable oil and eggs until smooth.

5. Pour batter into prepared cake pan.

6. Bake until a cake tester inserted into center of cake comes out clean, about 30 minutes.

7. Option 1: Simple Syrup Glaze Meanwhile, if making the Simple-Syrup Glaze, combine granulated sugar, lemon zest, and lemon juice in a small saucepan. Bring to a boil over medium-high heat, stirring gently until sugar dissolves. Reduce heat to low and cook syrup until it thickens slightly, about 5 minutes.

8. Remove from heat and set aside.

9. While cake is still warm, poke it all over with a fork.

10. Brush top of cake with syrup and allow to absorb fully, about 5 minutes. Repeat until all syrup is absorbed.

11. Option 2: Powdered Sugar Glaze If making Powdered Sugar Glaze, allow cake to cool completely. In small bowl, combine powdered sugar and lemon juice. Stir with a fork until smooth. Icing should be thick but spreadable; if the icing is too thick, add a little more lemon juice.

12. Spread icing on cake and allow to set for 15 minutes before serving.

13. Store cake, covered, on the counter for up to 3 days.

Nutrition Information:

covered percent of daily need