12 Recipes using King Arthur Gluten-Free Flour: Lemon Cake
Servings: 1 8" or 9" 2-layer cake
This gluten-free lemon cake is light, fluffy and bursting with lemon flavor. It is also dairy-free and such a simple, easy recipe. Plus, 11 more recipes that use King Arthur Gluten-Free Flour to try!
- 2 1/2 c gluten-free flour blend* King Arthur Measure for Measure
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 c sugar
- 1 cup dairy-free milk
- 1 c oil I prefer sunflower
- 4 eggs
- zest of 2 lemons
- 1 Tbsp lemon extract
- 1 tsp vanilla extract
Preheat the oven to 350° and grease and line 2 round 8 or 9" cake pans.
Zest the lemon and whisk into the oil and milk. Set aside, This will allow time for the lemon zest to give up its flavor to the liquid. I do this the night before I make the cake and store in the fridge.
Whisk the all dry ingredients, except the sugar, together in a large mixing bowl.
An electric mixer is not needed for this recipe. A silicone spatula and whisk are perfect tools.
Beat the sugar with all of the wet ingredients together in a small mixing bowl. Beat until the mixture is pale yellow and creamy.
Add the wet ingredients to the dry and mix until smooth.
Divide the batter evenly between the 2 pans and bake 35-40 minutes for 8" layers and 30-35 minutes for 9" layers or until the top is set and a toothpick inserted in the center comes out clean.
Cool the cakes in the pan for 5-10 minutes, then remove them from the pan and finish cooling on a wire rack.
*If you use a flour blend that does NOT contain xanthan gum, guar gum or inulin (binders), add 1 tsp xanthan gum to the recipe.
The recommended King Arthur Measure for Measure contains binders and is the preferred certified gluten-free flour for this recipe.