Y’all it’s FINALLY ACTING LIKE SPRING. Cole said it felt like Mother Nature was playing a cruel joke on us. I think he’s right. Anyway, here’s the recipe for an easy little lemon cake, perfect for a little springtime every day dessert or to take to Sunday dinner with the grandparents. Or Mother’s Day! You can also see it made on the CMF YouTube channel. Enjoy!
3 cups sifted gluten-free flour blend (King Arthur GF Multi-Purpose Flour and Authentic Foods ‘Steve’s GF Cake Flour’ are both excellent, or make your own.)
Scant 1 1/2 cups sugar
2 t. baking powder
1 t. baking soda
1 t. salt ONLY if using real butter (Earth Balance dairy-free margarine is already quite salty)
12 T room temperature butter or non-dairy butter like Earth Balance soy-free buttery sticks or Fleischmanns margarine
1 cup room temperature milk (or non-dairy milk like soy milk or rice milk) with 1/2 tsp. apple cider vinegar stirred in
4 room temperature eggs (or EGG SUBSITUTE: Combine: 4 T. Pumpkin purée, 4 T. Aquafaba*, 4 T. Water and 1/2 t. Apple cider vinegar with 2 t. Ener-G Egg replacer OR with 1/2 t. Baking soda)
1 t. Vanilla extract
1 t. Lemon extract*
*(If making vanilla cake, use 1 Tablespoon vanilla extract and leave out the lemon)
2 sticks butter or Earth Balance Soy Free Buttery Sticks
½ cup Spectrum organic vegetable shortening
A pinch of salt ONLY if using real butter
4 to 5 cups powdered sugar
Juice and zest of one lemon*
2 t. Lemon extract or lemon oil*
*(If making vanilla frosting, leave out the lemon and use 2 t. vanilla extract)
Preheat oven to 350 degrees. Grease and line with parchment paper two 9” round cake pans.
First make your *aquafaba* ~ drain a can of organic garbanzo beans (chickpeas) through a strainer into a measuring cup. Rinse strainer and drain the mixture a second time into a small jar with a lid. Make egg substitute above, whisk well and set aside. Refrigerate remaining aquafaba for future use.
Sift approximately 3 cups of gluten-free blend into a large bowl, then measure 3 cups into the bowl of a stand mixer by spooning the flour into a measuring cup and leveling off the flour before pouring it into the mixing bowl. This step is very important, or your cake will be too heavy. Return any unused flour to bag.
Add sugar and baking powder and turn mixer on low to combine dry ingredients. Slowly cut in butter and allow mixer to run on medium until the mixture becomes crumbly. Slowly add in milk and mix on high for about 30 seconds. Turn mixer to low and carefully add in egg substitute and extracts. Scrape down sides of bowl, then turn mixer on high for about 30 seconds more so batter is light and airy. Pour into prepared pans and bake for about 25 to 35 minutes, until a toothpick inserted into middle comes out very clean. Allow to cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
For the frosting, beat butter and shortening well until it is creamy and smooth. Slowly add in confectioners’ sugar, then lemon zest, juice and extract. Add in more sugar as needed to firm up frosting. Beat on high, scraping down bowl occasionally, until frosting is smooth and slightly thick. Frost cake.
Garnish with sliced lemon immediately prior to serving.