Gluten Free Lemon Pound Cake

I wanted to make a zesty gluten free cake with lemons so went on a very extensive search and finally found this gluten free lemon pound cake. It came out like custard so I am not sure if we did something wrong or this is how it's supposed to be but it was delicious none the less.

The original recipe has normal flour and butter. I also removed the syrup. Link is at bottom of page if you want to check it out. It's from a blog called Recipes for Men but ha ha a woman baked it hahaha.

The beautiful flower shape on top of the cake is from the Silicone Flower Cake Mould. I got it from eBay and it cost about $5! It's not very deep but it is wide and it took all the batter and made a great cake.

Gluten Free Lemon Pound Cake

Ingredients
180g gluten free self raising flour
2 eggs
180g caster sugar
150g margarine
Rind of 1 lemon

150ml lactose free milk

¼ tsp salt

Juice of one lemon
2 tablespoons of icing sugar for dusting

Method

1.    Preheat the oven to 180C/160C fan forced. Grease the cake mould and place to the side.
2.    Beat the eggs and caster sugar until smooth. Melt margarine gently on low heat then pour slowly in egg mixture beating continuously so you don't cook the eggs!
3.    Add sifted flour, milk, lemon rind and salt and whisk until you have a smooth cake mix.
4.    Pour into greased cake mould and place in the oven for about 45 minutes or until cake is lightly browned on top and a toothpick comes out clean.
5.    Remove from the oven and leave to cool for 10 minutes before taking out of cake mould.
6.    Sift icing sugar over top and serve straight away. So delicious warm. Enjoy.

Original recipe from Recipes for Men.

I was searching for a gluten free cake recipe and this Gluten Free Pineapple Upside Down Cake popped up many times. I searched until I found a recipe I like and this is it.

This gluten free cake is super moist and so lovely. It has a juicy pineapple flavour and goes super nice with a few scoups of lactose free vanilla ice-cream.

This is also a great cake to make with little ones. My seven year old nephew was confused by it because we put the pineapple and cherries on the bottom. He said its a weird cake but he loved helping make it. So easy for them to get involved. Great fun for the kids.

A super easy recipe and best eaten warm as possible.

Gluten Free Pineapple Upside-Down Cake

Ingredients

Topping

1/4 cup olive oil margarine, melted
1/2 cup light brown sugar
4 slices canned pineapple - (Save juice for cake)
9 glace cherries

Cake

1 and 2/3 cup gluten free plain flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine sea salt
1/2 cup olive oil margarine, melted
3/4 cup light brown sugar
1/4 cup white sugar
1 egg
1/4 cup lactose vanilla yogurt
1/2 cup

1/4 cup pineapple juice (reserved from the canned pineapple)
1 tbsp pure vanilla extract

Method

1.    Preheat oven to 180C/350F degrees.

2.    Add 1/4 cup melted margarine to a 22cm/9 inch cake tin and spread it around the bottom of the cake tin. Sprinkle 1/2 cup brown sugar over the melted butter.

3.    Dry the pineapple before adding to the cake tin to avoid excess moisture. Arrange the pineapple slices on the bottom of the tin and place the cherries in the open spaces between slices and inside the holes.

4.    In a medium bowl sift and whisk together the flour, baking powder, baking soda and salt.

5.    In a large bowl, whisk together 1/2 cup melted margarine, 3/4 cup brown sugar and white  sugar breaking up the clumps in the sugar. Whisk in the egg, yogurt, milk, pineapple juice and vanilla and mix well. Stir in the dry ingredients until fully incorporated. Give it a good beating until all lumps are gone and it's smooth and creamy. The batter is a little stiff. You can add a little extra milk if you want a more runny consistency which we did.

6.   Dollop batter over the pineapple and cherries and bake at 180C/350F  for 45 minutes or until a toothpick comes out clean. Cover the cake with aluminium foil if the cake starts to get too brown.

7.    Cool cake in the pan then turn upside on a plate and wait 5 minutes then remove tin.  Serve warm or room temperature.

*Cooking time may vary depending on oven temps and how much liquid comes off your pineapple and cherries.

Original recipe from What The Fork Food Blog

Fresh Gluten Free Strawberry Cake

I wanted to make a fresh Strawberry Gluten Free Cake and I wanted to use my heart shaped cake tin and after an exhaustive search I found this recipe.

There are so many gluten free Strawberry Cake recipes and a lot of them had ingredients I didn't want to use or had too much fat or jelly powder! I just wanted a simple, fresh gluten free Strawberry Cake recipe and eventually found this one.

It smells so nice and the saving grace is the icing. It is delicious and smells so good. Just two ingredients. Strawberries and icing sugar! What more can you ask for.

Just one tip. Don't over mix. My little nephew was a little over zealous and it came out a little "rubbery".

Gluten Free Strawberry Cake

Ingredients
125 g olive oil margarine or butter
1/2 cup caster sugar
2 eggs
1 tsp vanilla essence
2 cups gluten free self-raising flour sifted
1/2 cup lactose free milk
1 cup fresh strawberries mashed

Strawberry Icing
3 fresh strawberries mashed medium
1 1/2 cups pure icing sugar

Method
Preheat oven to 180C or 160C fan-forced.
Grease and line a 22x21cm heart shaped springform cake tin or 20cm cake tin.
Beat the margarine and caster sugar until light and fluffy.
Add the eggs and vanilla and beat until smooth.
Fold in the flour and milk until just combined.
Add strawberries to the mix and fold together.
Spoon mixture into cake tin and place in pre-heated oven.
Bake for 40-45 minutes or until a skewer inserted comes out clean. Allow to cool before icing.

Strawberry icing
Add icing sugar to strawberries, mix until combined. If it is too liquid add more icing sugar until it is to your liking.

Spread onto cooled cake and serve.

Original recipe from Best Recipes.