Description
This Gluten-Free Lemon Cake is a moist, zesty, and delightful dessert perfect for anyone craving a light and flavorful treat without gluten. Featuring fresh lemon juice and zest, it combines the perfect balance of tang and sweetness with a tender crumb, making it an ultimate baking favorite for gluten-sensitive individuals or anyone looking to enjoy a refreshing citrus cake.
Ingredients
Scale
Dry Ingredients
- 2 cups gluten-free all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup unsweetened applesauce
- ½ cup vegetable oil
- 3 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- ½ cup fresh lemon juice
- 1 teaspoon vanilla extract
Finishing
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it is hot and ready when your batter is prepared, which will help the cake rise evenly.
- Prepare the dry ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, baking soda, and salt until they are fully combined and aerated for a light texture.
- Mix the wet ingredients: In a separate bowl, combine the unsweetened applesauce, vegetable oil, eggs, lemon zest, fresh lemon juice, and vanilla extract. Whisk these ingredients until smooth and well blended to infuse the lemon flavor evenly throughout the batter.
- Combine wet and dry mixtures: Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula or mixing on low speed until just combined to avoid overmixing, which can affect the cake’s texture.
- Prepare the baking pan: Grease a 9×5-inch loaf pan or a similar sized cake pan with oil or butter, and lightly dust with gluten-free flour to prevent sticking.
- Pour and bake: Pour the batter evenly into the prepared pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for approximately 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This step prevents breaking and helps the cake set properly.
- Optional finishing: Once cooled, dust the cake with powdered sugar for a beautifully simple garnish and an extra touch of sweetness suited to your preference.
Notes
- Use fresh lemon juice and zest to maximize the lemon flavor.
- Ensure the gluten-free flour blend contains xanthan gum or a similar binder for proper texture.
- Allow the cake to cool completely before cutting to avoid crumbling.
- The applesauce helps maintain moisture and can substitute for butter or additional oil to keep the cake lighter.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
