Mas Famous Lemoncake Now Gluten Free Recipes

Steps:

• POUND CAKE 1. Preheat oven to 350°F. Generously butter and sugar bundt pan, knocking out excess sugar. 2. Whisk together gluten free flour, baking powder, and salt. 3. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition. Beat in zest and extracts. 4. Reduce speed to low and add flour mixture and milk alternately in batches. Mix until just incorporated. 5. Spoon batter into bundt pan and bake until golden and a cake tester comes out with moist crumbs attached, 1 to 1 1/4 hours. 6. Cool cake in pan on a rack 30 minutes. LEMON GLAZE 1. Combine ingredients in a heavy saucepan over medium-high heat. 2. Bring to a hard boil, stirring constantly until thick enough to coat the back of a wooden spoon. Invert cake onto a cake plate and slowly, pour warm glaze on top, providing time for glaze to sink into the cake. Let cool, cut and serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
• Blend garbanzo beans, sugar, egg yolks, lemon zest, 1/2 lemon juice, lemon juice concentrate, orange extract, and vanilla extract together in a food processor until smooth. Stir baking powder into bean mixture.
• Whip egg whites together in a bowl using an electric mixer or a whisk until stiff. Fold bean mixture into egg whites. Gently pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool 20 minutes, then carefully run a knife along the bottom of the pan to release cake and turn onto a wire rack to cool completely.
• While cake finishes cooling, heat sugar, margarine, lemon juice concentrate, and lemon juice in a saucepan over medium heat until fully combined, about 2 minutes. Drizzle glaze over cooled cake.