To make 1 gluten free lemon cake, I first preheated the oven to 350 degrees, lightly sprayed a 9 in. pan with Pam, then I mixed 2 eggs, ¼ cup milk, 3 tablespoons of water and 3 tablespoons of canola oil in a mixer. The package cautions not to over beat (affects the rise-factor) - which I tried hard not to do. I poured the batter in the pan, let it sit for 5 minutes, then baked for about 30 minutes. The package suggests 30 min. for an 8 in pan, 35 min. for a 9 in. pan, and 25 minutes for 12 cupcakes. As my oven runs hot (which I forgot), I should have pulled the cake at 27 minutes- but no matter. I then let the cake cool and sprinkled with powdered sugar.
The gluten free Authentic Foods Lemon Cake looked very attractive with its sugar sprinkling over the honey brown exterior. Granted, it didn’t rise like a bundt cake- but that’s okay. I gave Rob the first wedge and awaited the true test. The celiac-friendly dessert was bursting with lemon taste, was light with a delicious sponge interior, and was a definite hit. I was completely blown away by a gluten free lemon cake! I couldn’t believe it lacked flour. Rob loved it so much, the cake was history by the next morning. I don’t know how easy Authentic Foods are to locate locally, I will very likely be placing my order soon.
Authentic Foods, “dedicated to manufacturing wheat and gluten free products” can be reached at:
1850
Suite B
800-806-4737
Ingredients:
Granulated cane juice, rice flour, corn flour, Garfava flour (garbanzo beans, broad beans), baking powder, natural flavors, baking soda, lemon peel, salt, xanthan gum.
The Authentic Foods Lemon Cake Mix is certified kosher.
Nutrition Facts
Serving Size: 1 slice (28 g)
Servings Per Container: 12
Calories: 110
Calories from fat: 5
Total fat: 0.5 g
Sat. fat: 0 g
Cholesterol: 0 mg
Sodium: 45 mg
Total Carb: 24 g
Dietary fiber: 1 g
Sugars: 14 g
Protein: 1 g
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