Gluten-Free Lemon Cake - Taste of Sunshine!
Enjoy this gluten-free lemon cake, a bright and zesty treat featuring butter, sugar, and vibrant lemon flavor.
Ingredients
- 2/3 cups butter, softened
- 1 2/3 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons pure lemon extract
- 1/2 teaspoon dried lemon peel
- 1/8 teaspoon gluten-free yellow gel food coloring (optional)
- 2 1/4 cup all-purpose gluten-free flour with xanthan gum
- 1/2 teaspoon salt
- 3 1/2 teaspoon baking powder
- 1 1/2 cups milk
Instructions
- Preheat oven to 350°F (175°C). Line two 9-inch cake pans with parchment paper and spray with gluten-free cooking spray.
- In a large bowl, cream together the softened butter and granulated sugar with a mixer until fluffy.
- Add vanilla extract, lemon extract, dried lemon peel, yellow food coloring (if using), gluten-free flour, salt, and baking powder to the butter mixture and mix until combined.
- Add the milk and mix until smooth.
- Pour half of the batter into the first cake pan and the remaining batter into the second.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the sides pull away from the pan.
- Cool cakes in pans for 10-15 minutes before removing to a wire rack to cool completely.
Notes
Allergens: Eggs, Milk, Soybeans.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.