A classic lemon loaf cake, made with gluten-free flour and with a little extra lemon kick. It’s quick, easy and insanely delicious. You would not believe it’s gluten-free.
Lemon Flavors are Perfect for Gluten-Free Baking
I’ve done a lot of gluten-free baking, and while some recipes suffer with the use of gluten-free flour, others do not. I have found in particular that lemon recipes transfer well to gluten-free baking, possibly due to the alkaline nature of most gluten-free flours. Although cakes can sometimes mask the alkaline aftertaste, I find cookies in particular suffer. So, if you’re looking for a delicious gluten-free cookie to try, get involved in my lemon cookie recipe.
Egg and Butter in Gluten-Free Baking
This recipe uses three eggs, which helps with flavor and rising but also color. I find gluten-free flour can produce slightly pale, anemic looking cakes sometimes, and using eggs and butter in the batter helps the sponge brown nicely.
Using Baking Powder Alone for Lemon Recipes
I’ve been trying to makes sense of baking powder versus baking soda recently and how to decide what to use in my recipes. Baking soda (sodium bicarbonate) is activated by acid, therefore for recipes without any acid content you will require some baking powder. Baking powder is a mix of sodium bicarbonate, cream of tartar and cornstarch. The cream of tartar is an acid and therefore all that is needed to activate baking powder is water.
If you are using baking soda, you’ll want to add some acid, hence in my lemon cupcakes recipe I use a little lemon juice. However, the baking soda does neutralize the acid, killing the flavor of the lemon juice itself, and therefore for an extra lemon kick, in this recipe I have used only baking powder and plenty of lemon extract (which is not chemically acidic like lemon juice).
Enough of the science lesson and on with the recipe. Enjoy.