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Lemon Afternoon Cake

gluten free meyer lemon cake recipe

Before dinner or after noon? I couldn’t decide. If you’re looking for a no-fuss cake, here it is. Mix it up by hand in about 10 minutes.

A simple glaze and Meyer lemon chips are icing on the cake. Double the glaze in the recipe below if you need extra coverage. More lemon is probably a good thing. Because scurvy.

The mellow zing of Meyer lemon is worth seeking out. If you can’t find Meyers, use regular lemons. They’re more tart, so make adjustments as needed.

About those chips, what else could I do after falling in love with this cookie on a Russian blog? I basically want to top everything with candied fruit now.

meyer lemon cake recipe

Lemon Afternoon Cake

51

45 minutes

1 - 9" round layer cake

Easy recipe for moist and delicious gluten free lemon cake. Great plain or topped with a simple glaze and sparkling lemon chips. Layers of Meyer lemon flavor subtly enhance this sublime cake. A sorghum flour blend works well, but use whatever all-purpose blend you like.

Ingredients

  • Cake
  • 1 1/4 cups bread flour blend
  • 1 cup sugar
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon guar gum
  • 1/4 teaspoon salt
  • 2 eggs, lightly beaten
  • 1/2 cup lemon Greek yogurt
  • 1/2 cup olive oil
  • 1 tablespoon vanilla bean paste
  • 2 teaspoons Meyer lemon zest
  • Glaze
  • 1.5 tablespoons Meyer lemon juice
  • 1/2 cup powdered sugar
  • Meyer lemon chips for garnish

Instructions

Preheat oven to 350 degrees. Line a 9" cake pan with parchment or grease the pan and dust with sorghum flour.

In a large bowl combine: sorghum flour blend, sugar, baking powder, guar gum, and salt. Set aside.

In a large cup combine: eggs, yogurt, olive oil, vanilla and lemon zest.

Add liquid ingredients to dry and blend thoroughly. Pour batter into prepared pan. Bake for 30-35 minutes, until tester inserted remains mostly clean.

For glaze, blend lemon juice with powdered sugar. Pour over warm cake. Garnish with Meyer lemon chips.

Store extra cake frozen to defrost as needed. I'm thinking cake balls, but enough about my problems.

http://freerangecookies.com/2014/02/07/before-dinner-cake/

have a slice of lemon cake

If you squint, lemon chips look a bit like gold medals. Let’s Lunch (a virtual potluck) celebrates the 2014 Olympic spirit. Check out all the winning posts rounded up by Mai from Cooking in the Fruit Bowl.

Annabelle’s flaming cheese and adventures in Greektown at Glass of Fancy (use gf flour and pita or any breads here)

Anne Marie’s Sochi Sliders (and a super cute photo of her carrying the torch from the 2002 Olympics) at Sandwich Surprise (make gf buns with caraway seeds and ground coriander added for Russian flair)

Betty Ann’s Ham-Pineapple Garlic Rice in honor of Filipino Olympic athletes at Asian in America

Cheryl’s Homemade Vegetarian Poutine and her 2010 Olympics memories at Miss Cheryl Tan (use gf flour)

Cheryl’s Solyanka at A Tiger in the Kitchen 

Grace’s snowboarding adventures and her Coconut Hot Chocolate with Kahula at HapaMama

Jill’s Honeybell Chess Pie at Eating My Words (use gf flour and cornmeal)

Linda’s Guinness Ice Cream in honor of the Jamaican bobsled team at Spicebox Travels (use Green’s Discovery or whatever gf beer you like)

Lisa’s Hot Borscht and the story behind this twist on a traditional Russian favorite at Monday Morning Cooking Club

Lucy’s Russian Tea (and cheer for her hometown girl Elena Meyers) at A Cook and Her Books

Mai’s Guinness Whoopie Pies at Cooking in the Fruit Bowl (use this recipe, subbing gf beer for part or all of the buttermilk)

Margaret’s Olympic King Cake at Tea and Scones (adapt this cute idea with one of these gf King Cake recipes)

Nancie’s Kotleti: Mom’s Russian Hamburgers and a great book recommendation at Nancie McDermott (crush gf croutons for bread crumbs or use gf focaccia bread, freshly staled like Nancie might)

 

 

Comments

  1. They certainly DO look like gold medals to me, and that is without my reading glasses! I LOVE the Russian blog cookies and thank you for that connection. A whole nother world out there! And this cake is in it, gorgeously presented. Eager to make this.

  2. “Because scurvy” made me laugh out loud. I may start using that. Especially when I make this cake with extra lemons.

  3. This cake looks so simple AND gorgeous!! Thanks for sharing…

  4. This Meyer Lemon Cake would be perfect to enjoy all weekend with a large pot of tea, while watching the Sochi Olympics on tv. What a delicious and lovely cake. Must try your recipe. It was fun doing Let’s Lunch with you. Thanks for the blog round up!

  5. Scurvy, exactly. The bane of modern existence. And the reason I have four bags of Meyer lemons in my fridge right now. (“but, honey, they were on sale!”).

  6. Beautiful! I’m going to raid my neighbor’s Meyer lemon tree right now…

  7. I have been trying to figure out what to do with my Meyer lemons; cake sounds like a perfect solution!

Trackbacks

  1. […] Linda’s Meyer Lemon Cake (with gold medal candided lemons!) at Free Range Cookies […]

  2. […] case you missed it, I shared recipes for Banana Bread, Meyer Lemon Cake, Almond Shortbread, Vegan Chocolate Orange Scones, Vegan Sticky Buns, and Gluten Free Loaf Bread. […]

  3. […] Lemon Cake – classic single layer cake […]

  4. […] Whoopie Pie (United States of America) by Mai Hoang Guinness Stout Ice Cream (Jamaica) by Linda Meyer Lemon Afternoon Cake by Linda Daniels Saganaki (Greece) by Annabelle Sochi Sliders by Anne Marie Coconut Hot Chocolate […]