SafePlates

Ingredients

• 1 1/2 cups (210g) gluten-free all-purpose flour
• 1 teaspoon (5g) baking powder
• 1/2 teaspoon (2.5g) baking soda
• 1/4 teaspoon (1.25g) salt
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 1/3 cup (80ml) vegetable oil
• 1 teaspoon (5ml) vanilla extract
• Zest of 2 lemons
• 1/4 cup (60ml) fresh lemon juice
• 1/2 cup (120ml) buttermilk or a dairy-free alternative (such as almond milk, coconut milk, or soy milk mixed with 1 tablespoon lemon juice or vinegar)
• 1 cup (120g) gluten-free powdered sugar
• 2 tablespoons (30ml) lemon juice

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8-inch (20cm) round cake pan and line with parchment paper or dust with gluten-free flour.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the sugar and eggs until light and fluffy. Gradually add the vegetable oil and vanilla extract, continuing to beat.
4. Stir in the lemon zest and lemon juice.
5. Alternately add the flour mixture and buttermilk (or dairy-free alternative) to the egg mixture, starting and ending with the flour mixture. Stir until just combined.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
9. For the glaze, whisk together the gluten-free powdered sugar and lemon juice until smooth. If the glaze is too thick, add more lemon juice or water; if too runny, add more powdered sugar.
10. Drizzle the glaze over the cooled cake. Let the glaze set before slicing and serving.

Tip

Serve the cake at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.