Courtney’s Gluten Free Lemon Cake with Glaze

 Guest blogger recipe here!  This is a great light lemon cake that my sister bakes in a small loaf pan, rather loosely based on the lemon cake at Starbucks. It’s a favorite of my mother’s, so we wanted to share it with you here.

A note on the flours: I tend to use straight almond flour in baking, so you’ll see my recipes call for that. Courtney tends to use gluten free baking flour blends. This one is baked using the gluten free baking flour blend from Walmart, their gluten free all purpose flour blend.

CAKE INGREDIENTS:
3 eggs
1 C sugar
1 C sour cream or plain Greek yogurt
1/2 C vegetable oil
2 T lemon zest
2 T lemon extract
1 1/2 C gluten free baking flour blend
2 t baking powder
1/2 t salt

GLAZE INGREDIENTS

1 C powdered sugar

2-3 T lemon juice

Preheat oven to 350. Spray a 9x5 loaf pan with pan spray and lightly dust with flour. 

In a large bowl, beat the three eggs. Add sugar, sour cream/yogurt, and oil. Whisk until smooth. Add lemon zest and lemon extract, and stir well. 

In a smaller bowl, mix flour, baking powder, and salt. Stir the dry ingredients into the larger bowl, until just combined. Lumps are okay!

Bake ~50 minutes or until a knife inserted in the middle comes out clean. You can cover with foil the last ten minutes to prevent browning, if you prefer. 

Cool in pan at least thirty minutes before glazing. You can turn it out to glaze it after that, if you prefer.

We don’t have real exact amounts on the glaze - just start with these, and play with the amounts of sugar and lemon juice until you get it to a desired consistency. Drizzle or spread over the cake.