Best Gluten Free Cake for Teatime
It feels like it’s been decades since I’ve posted a blog\recipe. I have been busy with the launch of Hostess and Cook’s enamel ware online shop for serve, bake and cook ware (click here). We deliver worldwide, and I’ve used some items in my Mushroom Chicken Casserole, Amagwinya and Beef Ragù with Tagliatelle. Please visit the site and shop away.
Now about this cake recipe, I have been craving a lemon cake, a gluten free version. My first attempt failed because of oven temperature and second attempt was sort of successful but I wasn’t happy with the texture of the cake. I must say, if you are used to cakes that are not gluten-free have an open mind (texture wise). This cake has the citrus tang from the lemon zests and juice, and lemon syrup drizzle makes it moist and tender. And I hope you will love and enjoy it like I did.
FYI: this is a pound cake, and according to Wikipedia a “Pound cake refers to a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold, and served either dusted with powdered sugar, lightly glazed, or sometimes with a coat of icing.”. Although my measurements are not a pound of each ingredient, because one, I believe it would be a waste for me, and two, I bake from the heart and what I think it’s best for me and inadvertently my blog followers. Lastly, because of the texture and richness of this cake, I believe it makes it a pound cake.
You will need:
20cm Baking Pan
X2 Mixing Bowls (medium and large)
230g Gluten-Free All-Purpose Flour
185g Castor Sugar
3 Extra-Large Eggs
2 1\2 Tablespoons Canola Oil
155g Salted Butter (good quality), melted
Zests of 2 Lemons
3 Tablespoons Lemon Juice
1 Teaspoon Vanilla Extract or Essence
1 1\2 Teaspoons baking powder
½ Teaspoon Bicarbonate of Soda
140g Smooth Cottage Cheese
For the Lemon Syrup:
6 Tablespoons Icing Sugar
6 Tablespoons Lemon Juice
For the Lemon and Cream Cheese Icing:
110g Icing Sugar
100g Cream Cheese
4 Teaspoons Lemon Juice
1\2 Teaspoon Vanilla Extract
Lemon slices, for decor
- Preheat the oven to 170℃, and grease the sides and bottom of a 20cm baking pan and line with a baking paper.
- In a medium mixing bowl sieve the flour, then add baking powder and bicarbonate of soda, mix and set aside.
- In a large mixing bowl add sugar, oil and melted butter, whisk until roughly combined, then whisk in 1 egg at a time until all are well incorporated.
- Add Greek yoghurt, cottage cheese, and vanilla extract or essence and whisk it together until combined. Then gradually add the flour mixture, one third at a time, while whisking after each addition until it’s all incorporated. Add lemon zests and lemon juice, and whisk until well combined.
- Transfer the batter into prepared baking pan. Bake for 50 to 60 minutes or until a cake tester inserted in the centre of the cake comes out clean.
For the Lemon Syrup: (see note 1)
- Add sugar and lemon juice in a small saucepan, and heat over medium heat until the sugar dissolves.
- Transfer the cake onto a cooling wire-rack and use a cake tester to poke several holes in the cake from the top, and drizzle the lemon syrup to cover the whole top of the cake.
- Let the cake cool for 10 to 20 minutes, and transfer the cake unto a cake stand.
For the Lemon and Cream Cheese Icing:
- In a small mixing bowl, sieve the icing sugar then pour lemon juice, mix until the icing sugar is all covered by the lemon juice, then add vanilla extract and cream cheese, mix until the icing becomes a thick but gooey consistency.
- With a palette knife or spatula spread the icing over the top of the cake and decorate with slices of lemon.
- Enjoy with tea.
- Make the syrup few minutes before the cake is ready, it must still be warm when the cake is ready.