This gluten free Lemon Cake is my mother and father in-laws' absolute FAVORITE Dessert. Even though my father-in-law doesn't need to keep a gluten free diet, every birthday he puts in a special request for my gluten-free lemon cake. In fact, my mother in law Shirli decided that when any family member's birthday comes around, there better be lemon cake or suffer the consequences (even if you don't like lemons)! For optimal lemon flavor, use real lemon juice in the cake and frosting and not the lemon juice concentrate. This cake is melt-in-your-mouth moist and has the perfect balance between sweet and tart. You can either use a bundt pan or a spring form pan. If you don't have Paris Blend in your cabinet, you can make this cake with Sydney Blend too.
Shirli's Favorite Gluten Free Lemon Cake
Recipe Yields 1x 9-inch cake
1 cup (230 grams) unsalted butter or margarine, room temperature
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature
Zest of 1 large lemon
2 cups (260 grams) Blends by Orly Sydney Blend
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) fresh lemon juice
1 cup (115 grams) confectioners' (powdered) sugar
3 - 4 tablespoons fresh lemon juice
Heat: Preheat oven to 350 degrees F (180 degrees C). Butter, or spray a 9 inch (23 cm) spring form pan or bundt pan (grease well to prevent the cake from sticking). If using a spring form pan, I would recommend lining the bottom of the pan with parchment paper.
Mix: In the bowl of your stand mixer with the paddle attachment (or with a hand mixer) beat the butter and sugar until fluffy and pale in color (about 3-4 minutes). Scrape down the sides and bottom of the bowl. Beat in the vanilla extract. Add the eggs, one at a time and mix after each addition. Whisk together the Sydney Blend, baking powder, salt, and lemon zest. Add the flour mixture (in two additions) alternately with the lemon juice (in one addition), mixing until you have a smooth batter.
Bake: Pour the batter into the prepared pan, smoothing the top with the back of a spoon. Bake about 45 -55 minutes,or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool before removing the sides and bottom of the pan.
Lemon Glaze: Place the sifted confectioners sugar in a small bowl. Add 2 tablespoons lemon juice and stir until you have a thick and smooth glaze. Add more lemon juice or powdered sugar, as needed. Pour the frosting over the top of the cake, allowing it to drip down the sides. Add some additional lemon zest on top of the glaze for decoration.