HAPPY BIRTHDAY JARROD! This is a post about the long awaited gluten free cake…which by the way will have your name on it next time we see you. Hugs and blessing to you…..hope your day is wonderful! luv Ina
Over the years, for some reason, I always had difficulty making Gluten Free Cakes. (Wow, this cake took many months to get right) I was bound and determined to make up my own recipe from scratch. And Dang! It had to have that just so right texture. Then one day I took a look at my pancake recipe….took a few ideas from it – and lo and behold….this cake was delicious! Actually, it exceeded my expectations….I love it when that happens. You know who has the most amazing looking cakes? Check out Erin’s lovely cake recipes on the blog My Aspergers Girls Adventures….. all of her cakes look scrumptious!
1/3 cup tapioca starch
2/3 cup sweet rice flour
¾ tsp. Xanthan gum
1 ½ tsp. GF baking powder
Just under 1/3 cup poppy seeds
Zest of 1 lemon
½ cup butter – at room temperature
¾ cup sugar (I use fructose sugar)
3 large eggs – at room temperature
Juice of 1 lemon, add soy milk to reach ½ cup level
In a large bowl, combine the dry ingredients, as well as the lemon zest and poppy seeds. Whisk well to combine, and set aside.
Using a stand mixer, or hand held mixer, whip up the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition.
Then mix by hand - adding the dry ingredients to the egg batter, alternating with the milk and lemon juice. Finishing the last addition with dry ingredients. Do not over mix – just until incorporated.
Bake in a lightly greased 8 inch round pan that has lightly been dusted with sweet rice flour. 350 degrees, for 30-35 minutes, or until a toothpick inserted comes out clean. Let rest for 10 –15 minutes before turning out onto a cooling rack.
Lemon Butter Frosting
4 cups icing sugar
2/3 cup butter
2 Tblsp. Fresh lemon juice
soy milk – or any milk will work
Combine icing sugar, butter, and lemon juice in a large bowl and mix well with a mixer. Drizzle in soymilk slowly, continuing to mix until the desired consistency is achieved.
Note: I think what really made this texture good, was room temp. butter and eggs. I made sure to whip the butter and sugar really well, and when adding the eggs, again, beating in each egg, scraping down the bowl, and continuing to beat until very incorporated. Will do this for any cakes I make in the future…and keep you posted on the successes and failures – hopefully there won’t be anymore of those.