Lemon cake

Hello Everyone

I was dreaming of baking a nice, tasty cake but light and GF, SF. I looked at my recipe book and decided to bake a lemon cake. I love lemons and I don’t know what I can do without lemons in my kitchen. I use them on salads, marinate, baking, lemonade, juicing, tea etc.. I can’t get enough of it.Where are you using your lemons?

I also use lemon essential oil in cleaning and discarded lemon to clean my wooden worktop. I squeeze a couple of lemon juice into my water and drink it first in the morning. It helps to cleanse the liver.

My original recipe was containing gluten and refine sugar and I twisted the recipe and used Bob’s red mill 1 to 1 GF baking flour instead of plain flour and replaced refine sugar with maple syrup and the result was delicious. The texture was fluffy and spongy. Even my son has eaten ( He does not like any healthy options at the moment as he is a teenager).

I would like to share  my recipe with you here. I used round cake mould with hole in the middle. Especially it shows off your cake and I suggest you to use it if you would like to impress your guests.

Here is the recipe:

1 cup Bob’s red mill 1 to 1 GF baking flour

1/2 cup ground almond

1/2 cup unsweetened yoghurt

1/2  cup sunflower oil

3 eggs

2 tsp GF baking powder

Zest of 2 lemons

1 tbsp lemon juice

1/2 cup maple syrup

1 tsp vanilla

1 tsp butter

1tsp arrowroot  for dusting(optional)

Butter the mould. Mix wet ingredients first (eggs, maple syrup, yoghurt, oil) and add dry ingredients slowly (Mix flour, ground almond, baking powder and vanilla together in a bowl). Add zest and lemon juice and mix it last time. Pour the mixture into mould and bake it in pre-heated oven at 175 C for 50 minutes. The top colour of cake should be yellowish and insert a skewer to test if it is baked in the centre. Take it out from oven and let it cool down. Enjoy!

P.S: Always use organic ingredients if possible.

 

 

 

 

 

 

 

 

 

 

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