Lemon Cake (adapted from Ina Garten)
7 ounces oil
2 cups granulated sugar,
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups gluten-free flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup freshly squeezed lemon juice
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.
Mix the oil and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl.
Instead of an icing, I sifted some confectioners' sugar on top.
This is not a fancy cake but it is the kind of cake, hubby enjoys. He was happy to see two loaves on the counter.
Anshie @ Spice Roots
Barbara @ Moveable Feasts
Alyce @ moretimeatthetable.blogspot.com
Chaya @ Bizzy Bakes
Linda @ Tumbleweed Contessa
Martha @ Simple Nourished Living
Minnie @ The Lady 8 Home
Mireya @ My Healthy Eating Habits
Nancy @ My Picadillo
Ria @ Ria’s Collection
Rocky Mountain Woman @ Rocky Mountain Woman
Veronica@ My Catholic Kitchen