Lemon "Crazy" Cake
From inthekitchenwithkath.com
(Inspired and adapted from recipes from Sweet Little Bluebird and Art of Gluten Free Baking blogs)
Serves 9
Dry ingredients
1½ cups + 3 Tablespoons gluten-free flour (or use regular all-purpose flour)
1 cup sugar (I used maple sugar.)
1 teaspoon baking soda
½ teaspoon salt
Zest of one large lemon
Liquid ingredients
1 cup cold water
1 Tablespoon white vinegar
½ teaspoon vanilla
1½ teaspoons lemon extract (do not substitute lemon juice)
5 Tablespoons oil
For serving
Powdered sugar to sprinkle on the finished cake (optional)
1. Preheat the oven to 350°.
2. Stir the dry ingredients together in a bowl.
3. Measure the liquid ingredients into a 2 cup measuring cup.
4. Add the liquid ingredients to the dry ingredients and stir quickly to blend it together. (It’s OK if there are still a few streaks of flour in the batter.) Quickly pour the batter into an ungreased 8x8-inch square cake pan and get it in the oven.
5. Bake for 30 minutes. Cool completely in the pan before cutting.
6. Sprinkle with powdered sugar, if desired, and serve.
Jeanne’s Gluten-Free Flour Mix (found on her Art of Gluten-Free Baking Blog)
Jeanne says that 1 cup of her blend is 140g. So if you use this blend for the cake, you need 236g if you want to measure the blend by weight. Be sure to stir the blend together before measuring.
Mix together and store in the refrigerator:
1 1/4 cups (170g) brown rice flour
1 1/4 cups (205 g) white rice flour
1 cup (120g) tapioca flour
1 cup (165g) sweet rice flour (Mochiko)
2 scant teaspoons xanthan gum
.
In case you want to try mixing it in the pan, here's how it's done. Preheat the oven. Stir all of the dry ingredients together in an ungreased 8x8-inch square pan. Make 2 small indentations and 1 large indentation in the dry ingredients. When the oven is preheated to 350 degrees, measure the liquids. Have a cup of water ready to pour in. Pour the oil in the large indentation and the extracts in one of the small indentations. Then, and do this last, pour the vinegar into the other small indentation. Immediately pour the water over all and quickly mix together. It's OK if there are some streaks of flour in the batter. Put it in the oven immediately. Bake for about 30 minutes. Cool completely before cutting.