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Basic White or Yellow Cake

Source of Recipe

Angela Lowry


Recipe Introduction

by Carol Fenster, Ph.D.

List of Ingredients

1/4 cup Vegetable Oil
1 cup Sugar
2 large Eggs
1 Tb Grated Lemon Peel
1 cup Gluten Free Sorghum Flour
6 Tb Potato Starch
2 Tb Tapioca Flour
1 tsp Xanthan Gum
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1/3 tsp Sea Salt
3/4 cup 'Buttermilk' substitute (3/4 cup GFCF milk + tablespoon vinegar or lemon juice)
1 tsp GF Vanilla



Recipe

Preheat oven to 350°.

Coat a 9" x 5" loaf pan or two 5" x 2-1/2" pans* with cooking spray, set aside.

Using an electric mixer and a large bowl, cream together the oil, granulated sugar (or fructose), and eggs on medium speed until thoroughly blended.

Add lemon peel. In a medium bowl combine flour, xanthan gum, baking powder, baking soda and salt.

In another medium bowl combine the buttermilk and vanilla.

On low speed beat the dry ingredients into the egg mixture, alternating with buttermilk, beginning and ending with the dry ingredients.

Mix just until combined.

Spoon batter into pan (s).

Bake the 9" x 5" pan for 50-55 minutes; 35-45 minutes for smaller pans or until top is golden brown and a toothpick inserted into center comes out clean.

Cool cake in pan(s) for 5 minutes, then remove from pan and cool on rack.

Yield: 12 servings

*Cake rises better in smaller pans.