{"id":1952438,"date":"2024-02-02T14:43:33","date_gmt":"2024-03-08T19:42:54","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&p=1952438"},"modified":"2024-03-08T13:42:54","modified_gmt":"2024-03-08T19:42:54","slug":"gluten-free-lemon-cakes","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/gluten-free-lemon-cakes\/","title":{"rendered":"Gluten-Free Lemon Cake"},"content":{"rendered":"

Pound cake is a classic dessert for a reason:\u00a0It’s rich, dense and moist, but also wonderfully tender. When baking gluten-free<\/a>, those attributes are tricky to get just right, but this gluten-free lemon cake recipe nails it.<\/p>\n

Our recipe is based on a whipped pound cake, which gets both towering volume and richness from eggs carefully worked into the batter. Amazingly, this recipe is both gluten- and dairy-free<\/a>!<\/p>\n

Which gluten-free flour mix is best?<\/h2>\n

We rounded up the best gluten-free flour blends<\/a> and found that several work well for all-purpose baking, including both cakes and savory bakes. Make sure to buy an all-purpose blend, not one specifically formulated for biscuits or breads. The recipe was tested with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, but any all-purpose mix will work well, including homemade.<\/p>\n

Gluten-Free Lemon Cake Ingredients<\/h2>\n

\"Gluten-FreeTaste Recipes<\/span><\/span><\/p>\n