Lemon Zinger Cake

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This recipe can also be made Casein-Free!

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2 sticks unsalted butter, at room temperature
2 cups sugar
1/3 cup grated lemon zest
4 eggs, at room temperature
1 cup rice flour
1 cup soy flour
1 cup millet flour (you can replace these flours with any gluten-free flours)
1 teaspoon guar gum
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup fresh squeezed lemon juice
3/4 cup milk (can use soy, nut or rice milk for casein-free)
1 teaspoon vanilla

For syrup:
1/2 cup sugar
1/2 cup freshly squeezed lemon juice

Preheat oven to 350 degrees. Butter and flour(with GF flour) two loaf pans. Sift together the flour, guar gum, baking powder, baking soda, and salt. Set aside dry ingredients. Combine lemon juice, milk, and vanilla extract in a small cup. Set aside. In mixer, cream butter and sugar until light and fluffy. Mix in lemon zest. Add eggs, one at a time, beating after each addition. Scrape sides of the bowl.Add one-third of the dry ingredients and mix. Mix in half of the milk mixture. Repeat with flour, milk, and flour. Pour batter into loaf pans. Bake for 45-60 minutes until a toothpick comes out clean. Watch tops so they don’t burn. Cool cakes in pan, on racks.

In a small saucepan, combine the sugar and lemon juice. Cook over low heat, whisking occasionally, until the sugar dissolves. Remove cakes from pans and set them on a cooling rack over a baking sheet (to collect any dripping syrup). With a wooden skewer, poke the cake all over and spoon on syrup. Allow the cakes to cool completely.

Comments on Lemon Zinger Cake

February 26, 2009

Jeanna @ 3:58 pm #

I have a friend who’s birthday is coming up and I would like to make this for her. However, she is both gluten and casein free. You indicate in the recipe to substitute the milk with soy milk, but what about the 2 sticks of butter?

April 1, 2009

GlutenGal @ 4:51 pm #

The two sticks of butter can be replaced by the same amount of plain or butter flavor shortening.

April 4, 2009

Christine @ 8:48 am #

You just use shortening or oil as a substitute for butter.

July 12, 2010

Stacey @ 9:47 pm #

Can this be made into a round cake instead of a loaf?

September 26, 2010

Gina @ 10:24 am #

I love this cake. In fact I make it for every dinner party/pot-luck/backyard bbq I attend. It’s absolutely delicious, and I always secretly hope there will be leftovers for me to take home!

I just wanted to comment and let you know that recently blogged about this cake and put a link to your recipe!

I have a friend who is gluten/dairy-free, and I’m going to try making it with shortening and soy milk instead. We’ll see how it turns out. :)

March 14, 2011

Audrey @ 12:09 pm #

I can’t find any guar gum near me and I was wondering if I could use xanthan gum in place of the guar gum?

March 15, 2011
June 12, 2011

Kelly @ 8:54 pm #

I must say the flavour of this cake is amazing!

I used the Bette Hagman GF flour mix, and made a 1/2 recipe in a 6″x3″ round cake pan. It came out a teensy bit dry, maybe I baked it too long. I tried again replacing 1/3 of the milk with apple sauce and took out out of the oven 10 minutes earlier than before and it’s perfect!

What a tasty, tasty cake!

Some people say guar gum has more aftertaste than xanthan gum, but I’ve never tasted anything from guar gum (plus xanthan gum is 6 times more expensive).

October 15, 2011

Sahirah @ 9:08 am #

Hi! I just found your blog and its awesome. Do you think I could put this in a bundt pan? this is one of the cakes I really miss, my family use to love my lemon cake I made, its an Ina garten recipe and its just like this. I would love to be able to make this again for my family.