Lemon cake (GF)- Australia #100

Lemon cake (GF) -Australia #100

I have a wonderful friend who happens to have celiac disease.He was craving a large lemon cupcake with lemon frosting. I found this recipe, which is absolutely delicious. It is actually for a layer cake. I made cupcakes. The cupcakes are covered in a smooth, creamy lemon butter cream frosting.

Cake:

1 cup vegetable oil

1-1/2 cup sugar

4 eggs, room temperature

2 1/2 cups all- purpose gluten-free flour blend1/2 salt

3 tsp baking powder

1 cup milk

2 teaspoons lemon extract

Zest from one medium lemon

Frosting:

2 sticks butter, room temperature

6 cups confectioners’ sugar

Juice from the same lemon, about 1/4 cup

1. Cake: preheat oven to 350°. Position rack in center of oven. Oil 2- 9 inch cake pans and dust with flour, set aside. Or line cupcake pans with cupcake holders, much easier. 
2. In standing mixer bowl, combine oil and sugar.
3. Add eggs and be at medium speed for one minute. 
4. Add flour, salt, baking powder, milk, lemon extract, and lemon zest, beat at medium speed for one minute.
5. Spoon batter evenly into cake pans or cupcake tins. Bake for 28 to 32 minutes or until the center spring back when touched and the centers are set. The time will vary with cupcakes.
6. Remove from oven and cool in the pan on a rack for five minutes. Remove from pan and cook completely.
7. Frosting: in mixer bowl beat butter smooth and creamy. 
8. Gradually add confectioners sugar, 1 cup at a time, beating well. Alternate one cup of confectioners’ sugar and 1 tablespoon lemon juice until all ingredients of the blended. Beat in additional lemon juice if you needed to obtain the desired consistency.
9. Put frosting in a piping bag and pipe on the cake, or cupcakes, then spread it. It helps eliminate crumbs getting mixed into the frosting.

Results:  This was an easy recipe to follow. The cupcakes were excellent. My friend was thrilled. 

Bottom line: Keeper! All tasters loved them.