Gluten-Free Lemon Cake {Dairy-Free Option}
This Gluten-Free Lemon Cake is light, moist and fluffy. Total of taste that is lemon and topped with a creamy buttercream frosting. The recipe includes a alternative that is dairy-free.
I quantify gluten-free flour utilizing the"spoon and amount" method. After spooning the flour into the measuring cup, then I use the back of a knife to level the bread. I do this over a small bowl all I do not waste any pasta.
This cake recipe is one of my preferred desserts that are yearlong, but it is almost always a dessert for summer and spring.
Gluten-Free Lemon Cake
This Gluten-Free Lemon Cake is light, moist and fluffy. Total of taste that is lemon and topped with a creamy buttercream frosting. The recipe includes a alternative that is dairy-free.
Course Dessert
Cuisine American
Fermented cake that is lemon, keyword lemon sauce
Servings 16 parts
Calories 444 kcal
Writer Audrey out of Mama Knows Gluten Free
Ingredients
- 2/3 cup butter, softened use Smart Balance spread
- 1 tsp pure vanilla extract
- 2 tsp extract that is pure
- 1/2 tsp dried lemon peel
- 2 1/4 cup flour with xanthan gum I enjoy Pillsbury Gluten-Free
- 1/2 tsp salt
- 3 1/2 teaspoon powder
- 1 1/2 cups milk dairy-free utilize almond, cashewcoconut or coconut milk
- 5 egg whites
- Lemon Buttercream Frosting
- 1/2 tsp pure vanilla extract
- Sugar
Directions
- Cut parchment paper to the bottom of both 8" cake pans and then spray gluten-free cooking spray.
- Add the milk and blend.
- Beat in egg whites and blend for 2 minutes.
- Pour half the batter at the initial 8" cake pan then pour the remainder of the batter at the next 8" sauce.
- Bake on the center rack for 25-30 minutes, until a toothpick inserted into the center, comes out clean and the cake's surfaces is slowly pulling away from the pan's face.
- Cool the cakes. Place the cakes onto a rack to completely cool before frosting.
- To make the frosting: in a large bowl beat the butter at medium speed. Add the lemon and vanilla extract and mix until blended. Insert the powder sugar 1 cup at a time to the spread mix and blend until blended.
- Trace the bottoms of these cake pans and cut to possess it match!
- I enjoy Pillsbury flour that is gluten-free. Not all flours are made equal. You will experience outcomes that are baking that are different based upon the flour blend you select.
- I quantify fermented pasta would be to utilize the"spoon and amount" method.
- Smart Balance spread and almond, coconut or cashew milk.