A good opportunity to make a tasty gluten-free snack for you to share at home (or eat all by yourself because it is so good).
- 121g Bob’s Red Mill gluten-free oat flour
- 112g Bob’s Red Mill super fine blanched almond flour
- 100g Bob’s Red Mill brown rice flour
- 28g Bob’s Red Mill tapioca flour
- ½ teaspoon xanthan gum
- 1¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter, room temperature
- 208g granulated sugar
- 2 tablespoons lemon zest (from 2-3 lemons)
- 3 large eggs, room temperature
- 3 tablespoons fresh lemon juice (from 2-3 lemons)
- 1 teaspoon pure vanilla extract
- ½ cup crème fraîche or sour cream, room temperature
- ½ cup (104g) granulated sugar
- 2½ tablespoon lemon juice (from about 2 lemons)
- Preheat the oven to 175°C. Brush a loaf pan with butter and line it with a sling of parchment paper.
- In a medium bowl, sift together oat flour, almond flour, rice flour, tapioca flour, xanthan gum, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, cream the butter and sugar together until light and fluffy, 2-3 minutes, scraping down the sides as needed.
- Add the lemon zest and beat until evenly distributed.
- Add the eggs, one at a time, mixing until combined and scraping down the sides after each addition. Beat in the lemon juice and vanilla until just combined.
- Add the dry ingredients in two additions, alternating with the crème fraîche, scraping down the sides after each addition and mixing until just combined.
- Pour the batter into the prepared baking pan and smooth out the top with an offset spatula or spoon.
- Bake on the middle rack for 60-65 minutes, until a toothpick inserted into the center comes out clean or with just a few crumbs. Note: if using a different size pan, your bake-time will vary.
- While the cake bakes, make the crackly lemon drizzle, if opting for the drizzle. Whisk together the sugar and lemon juice until smooth.
- When the cake comes out of the oven, pour 1/2 of the lemon drizzle on the cake and use a spoon or pastry brush to spread it evenly over the surface. Let cool for 5-10 minutes in the pan before using the parchment paper sling to lift the cake and transfer it to a wire rack. Brush the remaining lemon drizzle over the front, back, and sides of the cake and let cool completely, at least 1 hour, before slicing.
- Store any leftovers in an airtight container for up to 3 days.