Recipes
Lemon zinger cake
By: Anna Rae Sneed
This cake is so moist and everyone loved it! It certainly does not seem gluten free,it is by far the best cake I have ever made! I make it in a bundt cake pan & it turns out great!
Details
- Prep Time:
20 min - Cook Time:
45 min - Ready In:
1 hour, 5 min
Servings: 8 servings
Ingredients:- 2 sticks unsalted butter, at room temperature
- 2 cups sugar
- 1/3 cup grated lemon zest
- 4 eggs , at room temperature
- 1 cup rice flour
- 1 cup tapioca flour
- 1 cup potato starch flour (you can replace these flours with any gluten-free flours)
- 1 tsp xanthan gum
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup fresh squeezed lemon juice
- 3/4 cup milk (can use soy, nut or rice milk for casein-free)
- 1 tsp vanilla
For syrup:- 1/2 cup sugar
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup sugar
- 1/2 cup freshly squeezed lemon juice
Directions
- Preheat oven to 350 degrees.
- Butter and flour(with GF flour) two loaf pans. Sift together the flour, guar gum, baking powder, baking soda, and salt. Set aside dry ingredients.
- Combine lemon juice, milk, and vanilla extract in a small cup. Set aside.
- In mixer, cream butter and sugar until light and fluffy. Mix in lemon zest.
- Add eggs, one at a time, beating after each addition. Scrape sides of the bowl.
- Add one-third of the dry ingredients and mix. Mix in half of the milk mixture. Repeat with flour, milk, and flour. Pour batter into loaf pans.
- Bake for 45-60 minutes until a toothpick comes out clean. Watch tops so they don’t burn. Cool cakes in pan, on racks.
- In a small saucepan, combine the sugar and lemon juice. Cook over low heat, whisking occasionally, until the sugar dissolves.
- Remove cakes from pans and set them on a cooling rack over a baking sheet (to collect any dripping syrup). With a wooden skewer, poke the cake all over and spoon on syrup. Allow the cakes to cool completely.
I just made this cake yet again. this time i used Earth Balance butter which is free of dairy. I used Almond milk & it turned out great! I used soy flour,brown rice flour and tapioca starch flour this time as well. just thought i would let ya know!
This sounds simply wonderful can't wait to make this.
Can I use applesauce to do low fat? that is soo much butter/oil! I will try it. It worked in other recipes quite well. I use 1/2 applesauce 1/2 fat.
thanks, Lori
I made the cake. I used 2/3 oil, 1/3 butter. I found I was out of applesauce. (my usual sub for butter) It makes me very happy to bake things again. It made my house smell fantastic! The recipe is wonderful! It is a lot of cake, so I sliced it into serving size pieces, put it in a freezer bag and popped it in the freezer. Now I can take out a piece or two as needed. Thank you for sharing these fabulous recipes! Yummo! Lori Tullo
Hello, looks wonderful! Will it work using oil for the butter. Casein free, includes not using butter. (I'm sure you know this) Have you tried making it with oil instead?
Thanks,
Mary Lanzillo
Hi Mary- I sent a message to Anna to ask her your question. Until she replies, it seems that's a safe substitution to me, but that's a guess. I'd try it. Let us know if you do. ~nancy
It's in the oven...can't wait to try it! Sounds heavenly <3
Fabulous!!
I had to make alterations to the recipe, but I am VERY pleased with the results! I opened my pkg of potato starch flour to find that the bag was busted, so I had to sub in King Arthur all purpose flour and I also mistakenly added in double the xanthan gum...which may have been why it was extra springy and bouncy ;)
We also put it into a bunny shaped pan and when I made the glaze I used half the sugar...it is delightfully zingy now! LOL
Thanks so much, I will be making this for Easter now...such a wonderful Spring time treat!