Auntie's Gluten Free Lemon Cake!!!
Auntie’s Gluten Free Lemon Cake!!!
Needed Ingredients!
1/2 cup- Butter or Margarine, softened
½ cup- Milk/Coconut Milk/Rice Milk (Nut milks not recommended)
2 Large Eggs **
1 Large Lemon, zest and juice
1 tsp Gluten Free Vanilla extract
1- Auntie’s Foods Gluten Free Vanilla Cake Mix
Preheat oven to 350 degrees.
Prep 2-6 inch cake rounds light oil or spray and line with parchment round.
Use cupcake liners when making cupcakes.
In mixing bowl: Cream butter and lemon zest. Add milk, lemon juice and egg **, and vanilla extract together, Mix well.. Stir in Auntie’s GF Vanilla Cake Mix and blend for 2 minutes, being sure to have all dries fully incorporated into the liquids. Do not over mix. Let rest for 5 minutes. After 5 minutes, gently fold batter again and pan.
Makes 2- 6” cake rounds or 12 cupcakes (10-11 for vegan) , 14-16 mini bundt cakes
Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean and springs back when lightly touched in center.
For Cupcakes and Mini Bundt Cakes: Bake for 15-18 minutes. or until toothpick comes out clean and cupcakes spring back when lightly touched in center.
**Vegan/EggFree: Use Non Dairy butter and milk. Omit Egg Add ¼ tsp Baking Soda to cake mix. Batter will be thicker than expected. For Vegan baking add 2-5 minutes to your bake time. Do Not open oven during baking. Center will fall and cake or cupcakes will be gooey in the middle.
Enjoy!
Lemon Non Dairy Buttercream
1 lb non dairy butter( ie Smart Balance or Earth Balance)
3 lbs sifted powdered sugar
1 tsp vanilla or 1/2 tsp vanilla paste
Zest from one large lemon
1 TBSP fresh lemon juice
In mixing bowl, cream non-dairy butter and lemon zest until smooth. Add half of the sifted powdered sugar, vanilla and lemon juice. Mix well. Slowly add remaining sifted powdered sugar. Beat until smooth and creamy. If frosting is a little too soft, refrigerate for 30 minutes before using.