Makes 1 9-inch cake Difficulty
2 cups gf flour 1/4 cup polenta (coarse ground cornmeal) 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup vegetable oil 2 Tablespoons fresh lemon juice 1 Tablespoon vanilla extract 2 large eggs 1 cup sugar 1 Tablespoon lime zest
Preheat oven to 325°F.
Butter a 9" springform pan on the bottom and sides.
In a medium bowl, combine gf flour, polenta, baking soda, baking powder and salt.
In a small bowl, combine oil, lemon juice and vanilla extract.
In a large bowl, beat eggs with sugar on medium speed until thick, about 3-4 minutes. Gradually beat in oil mixture and lime zest. Gently fold in dry ingredients until just blended.
Scrape batter into prepared springform pan. Bake for about 50 minutes or until center springs back when lightly pressed. Let cake cool on a wire rack for 5 minutes. Release cake from spring form pan and let cool completely. Cut into wedges and dust with powdered sugar.
We used The Gluten Free Pantry’s Country French Bread Mix Flour for the gf flour in this recipe. To purchase this flour click on the link below in our Recommended Tools section.