Inside Out Lemon Cake
Gluten-free, Lactose-free, FODMAP friendly
There’s more than one way to rescue a cake that tends to fall at high altitude, especially if it’s truly worth rescuing. I love lemon cake. My mother used to mix yellow cake mix and lemon Jell-o with extra eggs and oil, and poke holes all over the top to let a sweet, puckery glaze soak in. Well, I recently spotted a recipe for “Gluten Free Pound Cake” on a bag of Bob’s Red Mill Sweet Rice Flour … and I experimented. This isn’t the light, moist cake of my childhood, but a dense and lemony new lemon cake. And if it falls, you can turn it “inside out.” (c:
- 1 cup sweet rice (sticky rice) flour
- ½ cup sorghum flour
- ¼ cup tapioca starch
- 2 tsp baking powder
- 1 tsp xanthan gum
- 1 cup butter, softened
- 1 cup sugar or sugar-dextrose blend
- 5 eggs
- 3 tsp lemon extract
- grated zest from ½ lemon
- Glaze ingredients: see step 6 below
- Grease a large bread pan with solid shortening. Preheat oven to 350 F.
- In a small bowl, combine sweet (sticky) rice flour, sorghum flour, tapioca starch, xanthan gum, and baking powder. Mix well.
- In a mixer bowl, cream the softened butter. Add sugar and beat about 5 minutes. Add eggs one by one, mixing well after each addition. Add lemon extract and zest and beat well.
- Add the dry ingredients, mix well.
- Bake 60 minutes. Don’t be surprised if it sinks at the center. For “inside out” cake, that works fine. Let it cool in the pan about 10 minutes, and then—still in the pan—poke the top all over with a fork.
- Glaze ingredients: Mix 1 cup superfine sugar, the grated zest from the other half of your lemon, and juice of 1 lemon.
- Drizzle the glaze all over the warm cake. Let cool completely.
- To turn it “inside out,” slice it lengthwise down the middle and into slices from side to side, then arrange it on a platter with the “fallen” middle slices on both ends. Top with fresh berries or berry compote, if you like.