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Lemon Oatmeal Cake




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


from Cream Hill Estates
(makers of Lara's Oats and Oat flour)



List of Ingredients




½ cup margarine 125 ml
1¼ cup White sugar 300 ml
2 Eggs, large 2
2 tbsp Lemon rind, grated 30 ml
1 1/2 cup GF flour blend 375 ml
1/2 cup Oat flour 125 ml
1/2 cup Rolled oats, old fashioned* 125 ml
1/2 tsp Baking powder 2.5 ml
1/2 tsp Baking soda 2.5 ml
1.2 tsp Salt 2.5 ml
1 1/4 cup milk sub soured with 1 tbsp of lemon juice or vinegar 300 ml
1 tsp Vanilla extract 5 ml

Recipe



A moist and tasty cake and for a special occasion can be glazed with Lemon and Ginger Glaze.

Yield: 12 portions

Have all ingredients at room temperature. Preheat oven to 325 F.
Generously grease 10 cup non-stick Bundt pan.

Using electric mixer and large mixer bowl, cream together margarine and sugar for 2 minutes on medium speed. Mix in eggs on low speed until blended; then add grated lemon peel.

Sift together GF flour blend, baking powder, baking soda and salt. Mix in oat flour and rolled oats. Add vanilla to soured milk sub.

On low speed, beat dry ingredients into margarine mixture, alternating with soured milk, beginning and ending with dry ingredients. Mix just until combined.

Spoon batter into prepared pan.

Bake for 50-55 minutes or until top is golden brown and tester inserted into center comes out clean. Cool cake in pan for 5 minutes. Remove from pan and cool thoroughly on rack.