Hey everybody, I hope you’re having a good week so far! Yesterday’s Food Tip Wednesday focused on why you should use citrus in cooking, so I wanted to share a recipe using zest. Today’s recipe is for a simple gluten free yellow cake filled with lemon and orange zests. This is one of my go to cake recipes, as it goes well with basic buttercream frostings, dark chocolate frostings, and ermine frostings. I also like to pair citrus with yellow cake because it’s a denser, richer cake than white cake and the two pair well together.
This basic cake recipe is great for making stacked or tiered cakes, and has enough structure for a gluten free variation that it won’t collapse under the pressure of multiple tiers. Check back tomorrow for my first Geek Food Friday featuring this cake recipe!
- 3/4 cup butter, softened
- 1 teaspoon vanilla
- 1 1/4 cups sugar
- 3 eggs
- zest of 3 lemons
- zest of 2 oranges
- 1 1/4 cup brown rice flour
- 1/3 cup 2 tbsp potato starch
- 1/3 cup 1 tbsp tapioca flour
- 1/3 cup 1 tbsp almond meal
- 2 1/4 tsp xantham gum
- 3 teaspoons baking powder
- 1 cup milk
- Heat oven to 350F. Grease 2 8" round cake pans and lightly flour.
- In a medium bowl, mix flours, meal, starch, gum, and baking powder.
- In a large bowl, beat the sugar and butter with electric mixer on medium speed until fluffy.
- Beat in the vanilla and eggs until well blended. Stir in the zest.
- Alternately add flour mix and milk, beating and scraping bowl after each addition. Pour batter evenly into pans.
- Bake 25 minutes or until an inserted toothpick comes out clean.
- Cool in pans 5 minutes.
- Remove from pans and place on wire racks. The the cakes cool completely.