Oranges & Lemons - my husband loves the orange cake I made but I love the flavour of lemons. I decided to try & make a lemon cake similar to Michelle's Whole Orange Cake. I know the pith of the lemon can be extremely bitter so I cut most of it off. Unfortunately there was too much pith remaining to make the cake edible (although my teenage son did say "keep it - I'll eat it") so it went on the humus heap. This cake has a lovely lemon flavour by simply using the zest & juice.

This cake can be made in a Thermomix/food processor however I prefer the cake when it is made using a stand mixer (the cake is lighter). In addition the cake made in a food processor will have more cracks in the top than one made using a mixer.  

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 

Ingredients

Cake

200 g Bakers' Magic Gluten free flour

30 g Potato starch

1/4 tsp Salt

1 tsp Baking powder

1/2 tsp Bicarb of soda

225 g Caster sugar

200 g Butter

3 Eggs

Zest of 2 Lemons

125 g Lemon juice (juice of 2 lemons)

 

The lemon flavour will depend on the lemons you use. If you find the lemon flavour too strong use the juice & zest of 1 lemon & add water to 125 g.

Maize starch = Cornflour from maize/corn and potato starch is sometimes labelled as potato flour. For more information go to Maize starch vs Cornflour.

 

Optional 

Plain Icing

250 g Icing sugar

35 g Water

or

dust with icing sugar 

Method

Turn the oven on to 170 C.

Grease a cake ring tin.

Stand mixer

Mix together the Bakers' Magic Gluten free flour, potato starch, salt, bicarb & baking powder.

Cream together the butter, sugar & lemon zest.

Beat in one egg until the mixture is light & fluffy.

Repeat with one more egg.

Mix in the dry ingredients. Scrape down the sides of the bowl & beat the mixture some more.

Beat in the last egg until the mixture is uniform.

Add in the lemon juice & mix well. 

Thermomix

Melt butter for 2 mins at 60 C speed 4.

Add in the zest & lemon juice & blend for 20 sec at speed 6.

Add the sugar to the TM bowl & mix for 20 secs speed 5.

Add in the remaining dry ingredients & mix for 30 secs speed 6.

Food Processor

Mix together the Bakers' Magic Gluten free flour, potato starch, salt, bicarb & baking powder.

Put the lemon juice & zest in the bowl of the food processor. 

Melt the butter & pour it in while the processor is still on.

Add in the remaining ingredients & process until the batter is uniform.

All methods

Pour cake batter (food processor) or spoon batter (mixer) into the ring tin & bake for ~30 - 35 mins. The time will depend on your oven.

Bring out of the oven & wait 5 mins before turning out the cake.

For a thin icing pour the icing over the cake while the cake is still hot. I prepare the icing while waiting to turn out the cake. I mixed the icing in my Thermomix at 37 C. The icing is easier to pour when it is warm/hot. If you don't have a Thermomix, put some boiling water in a small saucepan over a gentle heat. Mix the icing ingredients together in a small bowl & then put it over the saucepan. Use the icing when it has a pouring consistency.

Pour the icing over the cake (& top with sprinkles). Allow the cake to cool & the icing to set before cutting in to it.

Or

Dust the cake with icing sugar.

Simply enjoy!