This light gluten free lemon cake is an incredibly tender, one bowl layer cake that is the ideal dessert with a citrus twist on ordinary cake. Topped with a lemon buttercream frosting, it'll be an instant hit.
330gramsKing Arthur Measure for Measure gluten free flour mixabout 2 ½ cups
½teaspoonsalt
3teaspoonsbaking powder
1cupalmond milk
3teaspoonslemon zestabout 2 lemons
extra lemon zest for decorating
Instructions
In the bowl of a stand mixer, add the oil and granulated sugar. Mix on low speed for 1 minute.
Add two eggs to the oil mixture and mix on medium speed for 10 seconds.
Add remaining two eggs and mix on medium speed for 10 seconds.
Add gluten free flour mix, salt, and baking powder. Mix on low speed for 15 seconds. Stop the machine and scrape down the sides.
Add the milk and lemon zest. Mix on low speed for 15 seconds.
Scrape down the sides and set batter aside to rest for 30 minutes.
Toward the end of the rest time, preheat oven to 350F. Spray two 9" cake pans with cooking spray, then line the pans with parchment paper, cut to fit as necessary.
Pour batter evenly between the two pans. Bake for 25-28 minutes or until a toothpick inserted into the center of a cake comes out crumb free.
Remove cakes from the oven and let cool in the pans on wire racks for 15 minutes.
Turn the pans over and let cool on the wire racks until cakes release easily from the pans.