Lemon Cake Ingredients:
- Gluten-Free All-
- Baking Powder
- Lemon Zest
- Greek Yogurt
- Vanilla Extract
Pre-heat oven to 350F (175C) Grease and grease a 9×5 inch loaf pan.
In a large bowl, combine sugar and lemon zest together, then use your fingers to rub the sugar and zest until sugar is moist and fragrant.
Add eggs in and whisk until pale and frothy, and then add the yogurt and vanilla vanilla extract and mix well.
Sift in gluten-free all-purpose flour, baking powder and salt and then whisk well until combined
inally, fold in the melted butter into the batter with a spatula until the batter is glossy.
Pour batter into prepared loaf pan and bake for 40 to 50 minutes, or until a toothpick inserted in the middle comes out clean.
Allow the lemon pound cake to cool completely before removing from pan and slicing.
For more recipes from Dish by Dish, click below!
Gluten Free Lemon Muffins
Gluten-Free Cinnamon Cake
Gluten Free Blood Orange Yogurt Cake