eighteen months ago when i was diagnosed with a gluten intolerance, i was shared between crying over the good french bread i wouldn't be able to eat anymore, and the relief to know i had the key to avoid being sick in my hands, litterally. i started buying (french) gluten-free baking books, and most of the time was disappointed by cakes that didn't taste like cakes ! i very soon learned from this experience that i should try and adapt or create my own recipes. this morning i woke up early and decided to bake a family favorite in a gluten-free version, the lemon cake. we like it melting-in-the-mouth like a lemon sherbet. my original recipe contained too much sugar, which is not suitable for our daughter who has type 1 diabetes, so i chose one that is very similar from molly wizenberg's book for inspiration.
it was successful beyond my expectations. if you use regular wheat flour, use a little less (1-1/2 cup). and i used a little less oil than in her recipe & more syrup, replacing a part of the sugar by some stevia to make it more diabetes friendly.
:: GF YOGHURT LEMON CAKE ::
mix =
2 cups GF flour mix (i use this one)
2tsp GF baking powder
a pinch of salt
2tsp lemon zest
3/4 cup sugar
add to the following liquids =
3 large eggs
1/2 cup plain whole milk yoghurt
1/3 cup vegetable oil
2Tsp freshly squeezed lemon jiuce
stir well. pour into a grease 9 inch round cake pan, lined with parchment paper and bake in a preheat oven (350°F/200°C) for 25 to 35 minutes.
prepare syrup 1/3 cup sugar + 1/3 cup freshly squeezed lemon juice while cake is in the oven.
turn the cake upside down as soon as you take it out of the oven and pour the syrup on the bottom while the cake is still hot. when cold, let it sit in the fridge before serving.
i'll share a slice with a special friend who likes lemon cakes & wish you a lovely weekend !
