Wednesday, May 2, 2012

Gluten Free Lemon Loaf Cake with Lemon Glaze


I've been wanting to make a lemon loaf cake for awhile now but, I just never seemed to get around to it.

I have to admit, it's not one of Shawn's favorite things to snack on, and I can't honestly say a lemon cake is very high on my list of desired desserts.  

Nevertheless, I bought some lemons and made a delicious, super moist and spongy, gluten free lemon loaf cake with a lemon icing glaze.  After taste testing, Shawn and I agreed, this will be made more often.  Yummy!

Ingredients

  • 2 lemons
  • 1/2 cup sweet rice flour
  • 1/4 cup almond meal
  • 1/4 cup sweet white sorghum flour
  • 1/4 cup cornstarch
  • 1/4 cup tapioca flour
  • 2 tablespoons golden flax seed meal
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1 stick of butter (softened)
  • 1/2 cup egg whites
  • 1/3 cup almond milk
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cup powdered sugar


Step 1:
Whisk together the flours, starches, golden flaxseed meal, almond meal, salt, baking soda, and baking powder thoroughly in a separate bowl and set this aside.

Step 2:
Wash your lemons, then zest them both.


Step 3:
In your stand mixer bowl, cream the sugar, egg whites, soft butter,almond milk, the lemon zest from both lemons, and vanilla together thoroughly. It will be a bit soupy looking.

Step 4:
Mix the bowl of flours into the stand mixer bowl and mix together thoroughly.  It will get thicker the longer you mix.

Step 5:
Preheat oven to 350 degrees and spray a 4x8 loaf pan with your favorite nonstick cooking spray.  Fill the loaf pan with the batter.  

Step 6:
Bake at 350 degrees for 1 hour.  Let cool briefly in the pan. 

Step 7:
Run a knife around the edges of the pan then turn out the loaf onto a platter.

Step 8:
Mix the icing glaze by putting the powdered sugar in a large bowl and make a well in the center.  Being careful not to get seeds in the bowl, juice the two lemons into the bowl.  Whisk together until smooth.



Step 9:
Pour the glaze over the loaf and allow to set up.  Slice, serve, and enjoy!



Enjoy!

4 comments:

  1. Looks yummy. Did you use a 5x9 or 4x8 pan?

    ReplyDelete
  2. Sorry, a 4x8. I'll write that in. =]

    ReplyDelete
  3. I can't have almonds, what type of gluten free flour would work well as a substitute? Thanks!

    ReplyDelete
    Replies
    1. Try 1/4 cup brown rice flour or 1/4 cup gluten-free oat flour.

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