We’ll never be royals, but we can still enjoy cake that’s fit for a queen or king. This lemon cake recipe, made with multi-blend, gluten-free flour and drizzled with a coconut oil-white chocolate glaze, is truly regal in appearance and taste. Serve for special occasions or for a first-rate high tea. Get ready for the royal treatment!
Ingredients
Cake
1 cup multi-blend, gluten-free flour
1/2 tsp. salt
1 tsp. baking powder
1-2 tsp. lemon zest (yield from 1 lemon)
1/4 cup lemon juice
1/2 cup unsweetened applesauce
1/2 cup olive oil
1/2 cup turbinado sugar or demerara sugar
2 Tbsp. egg replacer plus 4 Tbsp. water
Coconut oil spray to grease baking pan
White Chocolate Glaze
1/2 cup white chocolate baking chips
1/2 tsp. coconut oil
2 tsp. lemon zest
Directions
- Preheat oven to 375 degrees F. Grease 9-inch round baking pan with coconut oil spray.
- Combine dry ingredients with wet ingredients.
- Pour into baking pan and bake 20 minutes or until a toothpick comes out clean. Cake should be brown around edges but not burned.
- Set aside and allow to cool for at least an hour.
- To make glaze, use a double-boiler to melt baking chips and coconut oil. Set up small saucepan with 1-2 inches of water and bring to boil. With an oven mitt, hold glass bowl with baking chips over pan. Stir constantly for about 2 minutes.
- Glaze cake and sprinkle with lemon zest.
- Store refrigerated 1-2 days. Freeze leftovers.