Gluten Free Lemon Butter Cake

A Slice of Gluten Free Lemon Cake

Gluten Free Lemon Butter Cake frosted with Vanilla Buttercream or Buttercream Frosting with Lemon Juice

Its been a while when I did nothing but to experiment with a simple yet challenging recipe. I must say here that having to be the only person who does the creation, experimenting, shopping, weighing, baking and frosting is quite a task. I sometimes wonder what the *$#@ am I doing. And the expletives cannot be more appropriate when I did the Gluten Free Lemon Butter Cake. I thought it would be simple enough to just reduce the milk and then replace them with lemon juice following the Moist Gluten Free Butter Cake. Boy was I wrong. After like 20 trials and errors, I think I finally got it. And have been baking this ever since. This cake is often requested and it lined second to the Gluten Free Gluten Free Chocolatey Cake. Compared to the butter cake, the earthiness of the cake is masked by a touch of the lemon juice.  Don't get me wrong about 'a touch of', you can be sure it is a lemon-ey cake. Not only that, it is also moist.


FLOUR MIX :            Whisk together                               OTHER INGREDIENTS :

Sorghum flour            1 cup / 120g                                    Butter                     250g

Tapioca starch            1 cup / 120g                                   Cane Sugar            180g

Almond meal            ½ cup / 60g                                      Eggs                        3 eggs

Xanthan gum            1 tsp                                                  Buttermilk              60ml

Baking powder            2.5 tsp                                           Vanilla extract       1 tsp

Baking soda             half tsp                                              2 Medium Lemons     45ml juice / zest from 2

METHOD

1.              Preheat oven to 180c degrees. Line base of a 9”/23cm pan.

2.              Weigh sugar and add lemon zest, mix. Set aside.

3.              Break eggs in a bowl and add the vanilla extract. Do NOT whisk. Leave aside.

4.              Beat butter and sugar/zest till light and fluffly, from low to medium speed for about 4 - 5 minutes.

5.              Add the egg mixture in 3 batches, Add a tablespoon or 2 of the flour mix if needed but make sure the batter does curdle at this point and the eggs completely mixed with the batter.

6.              Add flour mix in 3 or 4 batches, add buttermilk (flour, stop, milk, stop, flour, stop....sequence)

7.              Add lemon juice (45ml or 3 tbsp)

8.             Pour batter into ready pan, bake for 40 to 43 minutes.

Gluten Free Lemon Butter Cake with frosting comes in a white box labelled la mere, sold at RM133.

Approximate weight with frosting 1 to 1.2kg

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