Gluten Free Lemon Cake Mix Recipe

Refer to the nutritional label for information.

Gluten free lemon cake mix recipe. There are not many gluten free lemon cake mixes on the market so you can use a gluten free vanilla cake mix and add 2 3 tablespoons of lemon juice to make it lemon flavored. Using the stand mixer beat the cream cheese milk lemon juice and lemon zest until it s all nice and smooth. Gluten free lemon cake this bright tangy gluten free lemon cake is like eating a bite of sunshine. This is the crumb coat.

Calorie count does not include whipped cream. Don t over mix the cake batter or your cake will be denser. Gluten free lemon cake recipe. Next beat in the whipping cream and powdered sugar 1 2 cup at a time on high speed until stiff peaks form this can take several minutes.

How to mix gluten free cake batter. Gluten free dairy free and absolutely delicious. Cut parchment paper for the bottom of your two 8 cake pans and spray with gluten free cooking spray. Bake your bundt cake at 350 degrees for 50 minutes.

In a large bowl cream together the softened butter and sugar together with a mixer until fluffy. Someone asked me if this gluten free lemon cake was moist because i soaked it in simple syrup. Remove and let sit for 1 minute. Top with whipped cream if desired.

Microwave for 90 seconds. Reader adaptations and reviews. Once upon a time when michael and i were newlyweds living in a 400 square foot apartment we decided to host my siblings for our very first easter. Try this almond flour lemon cake.

This gluten free lemon cake recipe has the right combination of ingredients it s loaded with fresh lemon zest and it s topped with the most incredible lemon buttercream frosting. Brush the exposed side of the top cake with lemon juice and cover the whole cake top and sides with a very thin layer of the filling. Spray a bundt pan with coconut oil and pour the batter into the bundt cake pan. Ps looking for a paleo naturally sweetened lemon cake.

Add the vanilla lemon extract lemon peel food coloring optional flour salt and baking powder to the butter mixture and mix until combined. Place the cake in the freezer for 10 minutes or the refrigerator for about 20 minutes or until the crumb coat is firm to the touch.