I have a weakness for chocolate (don’t we all?), little bites in the shape of chips or kisses or wrapped around peanut butter. But when it comes to cake, lemon is the flavor I seek.
As I’m learning to bake gluten-free, I turn again and again to recipes by Elizabeth Barbone; you can find her at Gluten-Free Baking and at Serious Eats, where she writes the Gluten-Free Tuesdays column. Her recipe for gluten-free grapefruit pound cake caught my eye, and with a sick kid home on Friday, I had all the time in the world to experiment in the kitchen.
Living in California, I have a few small lemon trees with plump, ripe fruit – a perfect subsitution for the grapefruit in Elizabeth’s recipe. With my zester in place, I gathered rice flour, sweet rice flour and all the other gluten-free baking ingredients that make this cake moist, sweet and rich. Perfect with a cup of coffee, or for sneaking quick bites in the middle of the night.
I followed Elizabeth’s recipe to a tee except for a few modifications. Check out her recipe, and follow my kitchen tips if you prefer lemon over grapefruit:
- Zest 4-5 large lemons; hold lemons aside to juice. Use the zest in place of the grapefruit zest for the cake.
- Juice the lemons and use 1/2 cup lemon juice in place of the grapefruit juice for the glaze.
- I also stirred in 1/2 cup confectioner’s sugar after taking the zest off the heat.