Gluten-Free Lemon Cake

Name: Gluten-Free Lemon Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1/2 cup vegan butter-style sticks, such as Earth Balance; 1-1/2 cups sugar; 3 large eggs, room temperature; 2 teaspoons grated lemon zest; 1-1/2 teaspoons lemon extract; 1-1/2 cups gluten-free baking flour (with xanthan gum); 1/2 cup dairy-free heavy whipping cream; Confectioners' sugar, optional

Total Time Prep: 20 min. Bake: 25 min. + cooling

Yield 6 servings

Test Kitchen Approved

Yes, you can make moist, tender gluten-free lemon cake at home! Bonus: This cake recipe also happens to be dairy-free.

Ingredients

1/2 cup vegan butter-style sticks, such as Earth Balance
1-1/2 cups sugar
3 large eggs, room temperature
2 teaspoons grated lemon zest
1-1/2 teaspoons lemon extract
1-1/2 cups gluten-free baking flour (with xanthan gum)
1/2 cup dairy-free heavy whipping cream
Confectioners' sugar, optional

Directions

Preheat oven to 325°. Grease six 4-in. fluted tube pans.
In a large bowl, cream butter-style sticks and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract and zest. Add flour to creamed mixture alternately with cream, beating well after each addition.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. If desired, dust with confectioners' sugar.

Nutrition Facts

1 cake: 497 calories, 17g fat (7g saturated fat), 93mg cholesterol, 206mg sodium, 81g carbohydrate (50g sugars, 0 fiber), 5g protein.