• Lauren-Nicole

Lemon Zest Cake


This is not a new cake. At least not to me. It’s a cake I’ve made many, MANY times before.

I may have explained this to everyone, but incase you weren’t there, (or need a refresher) I love lemons. On everything. Desert. Salads. Meat. Chicken. BBQ. In tea. I like the smell. I love the colour. It’s pretty simple really. My house is always fully stocked with lemons & I can never get enough.

If left to my own devices… most people would complain I make things too “lemony”. So I hold back & just add more to my own plate (bowl, salad).This weeks tutorial is brought to you a little less for the love of lemons… & a little more because I had all the ingredients readily available in my cupboards & didn’t have to take a dreaded trip down to the grocery store. Yes. I am lazy.

Even if you don’t love lemons, you will love this cake. Very few people don’t love lemon cake. It’s true. There’s just something magic about it.

Ingredients, cake:

– 30g lemon juice

– 90g heavy cream

————

– 115g unsalted butter, room temp

– 195g sugar

– 3 lemons, zest

– 3 eggs

————

– 140g almond flour

– 70g gluten-free oat flour

– 70g tapioca starch

– 1/2 tsp baking powder

– 1/2 tsp soda bicarbonate

– 1/4 tsp salt

Directions, cake:

1. preheat the oven to 175C. Grease a bunt tin with butter & set aside.

2. combine the lemon juice & cream in a bowl & set aside to let thicken.

3. in the bowl of your stand mixer, add the sugar, butter & lemon zest. Beat on high heat until thoroughly creamed together & then add in the eggs one at a time, beating between each addition.

4. add the dry ingredients & the thickened cream to the batter & beat. Make sure to stop your mixer once or twice to scrape down the sides of the bowl & make sure everything has been incorporated.

5. transfer your batter into your prepared baking tin & bake for 30 to 40 minutes or until a toothpick inserted into the cake comes out dry.

6. remove your cake form the oven & allow to cool for 20 minutes before transferring to a serving platter of your choice.

Tips:

*** if you would rather use whole almonds because it’s cheaper than almond flour, you can place your almonds in a blender & grind until fine. Then add in the lemon juice, cream & eggs & let the blender work for several minutes. This will ensure a fine paste instead of large chunks of almond. This is what I have done in the video.

*** if your bunt pan has an intricate pattern, you may want to give it 4 or 5 hard raps on a surface before placing it in the oven. This will make sure all the nooks & crannies are filled & ensure a beautiful looking cake.

*** if you have a gluten-free white flour blend that you know & love, then you can replace the 70g oat flour & 70g tapioca starch with 140g of the white flour blend & make your life a little simpler.

Ingredients, syrup: (optional)

– 50g sugar

– 60g lemon juice

Directions, syrup:

1. combine the sugar & lemon juice in a pot & bring to a simmer. Allow to cook together for 10 to 20 minutes. Liquid should remain clear but thicken slightly.

2. once your cake is removed from the oven, poke it full of holes & slowly pour the syrup over the cake.

Tip:

*** this will give your cake an extra *ZING* of lemon flavour. I opted out of this step in the tutorial as I wanted a more mellow cake with my coffee.

Ingredients, glaze:

– 100g icing sugar

– 60g lemon juice

– 20g toasted almond slivers

Directions, glaze:

1. place your icing sugar in a bowl & slowly add the lemon juice a little at a time, whisking between each addition until you have a thick consistency. Slowly pour over your cake in any pattern you like & then sprinkle the finished cake with nuts.

Machinery:

Electric Scale - Etekcity - http://amzn.to/2xkKpQk

Hand Mixer - Kenwood - http://amzn.to/2xkjowh

Stand Mixer - Kenwood - http://amzn.to/2yqXPiH

Candy Thermometer - Etekcity - http://amzn.to/2xklw7k

Food Processor - Cuisinart - http://amzn.to/2xkkZqK

Blender - Kenwood - http://amzn.to/2xXQgwU

Tools:

Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw

Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK

Cake tins & Pie Plates:

Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N

Ingredients:

Organic GF Vanilla - Simply Organic - http://amzn.to/2xXdt2e

Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ

Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI

Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH

Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879

Sweet White Rice Flour - Bob's Red Mill - http://amzn.to/2y2xmXK

Soda Bicarbonate - Bob's Red Mill - http://amzn.to/2yL7Lj4

Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ

White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1​

*** Bikes & Baking are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com & affiliated sites.

#heavycream #lemonzest #almondflour #butter #oatflour

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