Makes 1 9-inch tube cake Difficulty
2-1/2 cups gf flour 1/2 teaspoon salt 1 stick of unsalted butter, at room temperature 1-1/2 cups sugar, divided Zest of 1 lemon 1 teaspoon pure vanilla extract 1 large egg 1/2 cup vegetable oil 3/4 cup milk 8 large egg yolks
Preheat oven to 350°F. Grease a tube pan generously with butter. Set aside.
Mix gf flour and salt. Set aside.
Using an electric mixer, beat butter on medium speed until smooth. Add 1/4 cup sugar, lemon zest and vanilla extract. Continue beating, on medium-high speed, for about 1 minute. Beat in 3/4 cup more sugar. Beat for 5 minutes. Scrape bowl and beaters. Add egg and 1/2 cup oil; beat for 1 minute. Pour 1/4 cup of milk into batter and beat on low speed just until incorporated. Add gf flour mixture in 3 additions, alternating with remaining 1/2 cup milk, beginning and ending with flour and beating just until each addition is incorporated.
In a separate medium bowl, beat egg yolks on medium speed for 5 minutes or until thick and color is pale yellow. Beat in remaining 1/2 cup sugar, 2 tablespoons at a time, beating for 15 to 30 seconds after each addition. Increase speed to medium-high and beat for 3-4 minutes, until mixture is very thick and pale in color.
Add half the yolk mixture to batter and fold in gently with a wide rubber spatula. Do not overmix. Add remaining yolk mixture and fold in gently just until completely incorporated. Pour batter into prepared tube pan, smoothing top with a spatula.
Bake for 55-60 minutes or until a toothpick inserted into center comes out clean. Cool in pan on a wire rack for 20 minutes. Place another wire rack on top of pan, inverting pan and rack together. Slowly lift off pan. Let cool completely.
Cut into thin slices with a serrated knife. Store, covered, at room temperature.
We used The Gluten Free Pantry’s Country French Bread flour mix. To purchase this product please click the link below in our Recommended Tools section.