Ingredients for Basic Cake Gluten Free
- 1 cup (2 sticks) butter, softened
- 1 3/4 cups white sugar
- 3 large eggs
- Lemon, Rind Of
- part of 2 1/4 cups gluten-free flour blend
- part of 2 1/4 cups gluten-free flour blend
- part of 2 1/4 cups gluten-free flour blend
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- cooking spray (for greasing pans)
- 2 1/4 cups gluten-free flour blend
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How to Make Basic Cake Gluten Free
- Preheat oven to 325°F (160°C). Grease and flour two 8-inch round cake pans. (Alternatively, line the bottoms with parchment paper for easy removal.)
- In a large bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy (about 3-5 minutes).
- Beat in the eggs one at a time, then stir in the lemon zest on low speed until just combined.
- In a separate medium bowl, whisk together the gluten-free flour blend, xanthan gum, baking powder, baking soda, and salt.
- In another medium bowl, combine the buttermilk and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix on low speed just until the batter is combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 30 minutes.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
69g
Fat
18g
Carbs
10g
