Hands-on Time
12 Mins
Total Time
2 Hours 32 Mins
Yield
Serves 14 (serving size: 1 slice)

This gloriously gluten-free lemon-almond cake gets its unique texture from the addition of stone-ground cornmeal. The bright citrus glaze and toasted almond topping ensure that this one will be an instant favorite.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare cake, weigh or lightly spoon cornmeal and flours into dry measuring cups; level with a knife. Combine cornmeal, flours, baking powder, and xanthan gum in a medium bowl; stir with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in lemon rind. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Step 3

Pour batter into a 9-inch springform pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack.

Step 4

To prepare glaze, combine powdered sugar and lemon juice in a small saucepan. Bring to a boil over medium heat, stirring constantly; cook 1 minute or until sugar dissolves. Remove from heat.

Step 5

Pierce entire surface of cake with a wooden pick. Slowly pour warm glaze over cake, letting it soak into cake. Sprinkle with almonds. Cool cake completely in pan on wire rack.

Gluten-Free Baking

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