Cummulative Rating
N/A Servings
Makes 1 9-inch cake Difficulty
Easy
Ingredients
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 1 cup cream 1 Tablespoon powdered sugar
Directions
Preheat oven to 325°F.
Butter a 9" springform pan on 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.
Combine cream and powdered sugar. Whip until stiff peaks form. Cut cake into wedges and dollop each slice with whipped cream.
Tips
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.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
