Tuesday, April 9, 2013

Lemon Cake and Strawberry Butter Cream Icing

Inspired by Spring!  
Lemons and strawberries.  So simple, but so delicious.....This cake turned out so good I made it for our Easter dessert.  A basic white cake has alluded me for years since I first started cooking allergy free.  All the recipes I have tried have ended up tasting like a heavy pound cake or closer to a corn bread texture.  I eventually gave up and just stuck to the tried and true chocolate cakes which are so much easier to cook.  But this recipe has much more of a "true" white cake texture and with a touch of lemon flavor it is amazing.  I have made a couple different fruit butter creams to try out on it, but still prefer the strawberry.  This is definitely one of my go-to cakes.  I hope you enjoy!

Lemon Cake:
oven:  350 Degrees
9 X 13 Pan

1 1/2 Cups  White Rice Flour
1/2 Cup  Brown rice Flour
1 Cup  Potato Starch
1 tsp  Xantham Gum
2 Cups  Organic Sugar
3 tsp  Baking Powder
1 tsp  Baking Soda
1/2 tsp  Sea Salt
3/4 Cup  Canola Oil
2 tsp  Vanilla Extract
4 TB  Apple Cider Vinegar
4 tsp  Lemon Powder (crystallized)
1/2 Cup  Coconut Milk (carton)
1 Cup  Rice Milk

Preheat oven to 350 degrees.  Line a 9 X 13 pan with parchment paper, set aside.
In large mixing bowl add white rice flour, brown rice flour, potato starch, xantham gum, sugar, baking powder, baking soda, sea salt and lemon powder.  Mix on low speed until blended.  Warm coconut milk and rice milk.  Add warmed milk(s), canola oil, vanilla extract and apple cider vinegar to flour mixture all at once.  Mix on medium speed until well blended, scraping down mixing bowl when needed.  Pour mixture into 9 X 13 lined pan and bake at 350 degrees for 30 minutes or until toothpick comes out clean.  Cool completely before icing.

Strawberry Butter Cream Icing:

1/2 Cup + 1/4 Cup  Butter substitute -room temp
1/2 Cup + 1/4 Cup  Spectrum Shortening
pinch of salt
4 1/2 Cup  Powdered Sugar
3 TB + 2 tsp  Strawberry puree (or strawberry jam)

In mixing bowl, combine butter, shortening and pinch of salt.  Mix on medium speed about 4-5 minutes.  Add in powdered sugar and strawberry puree, mix on low until combined then turn up to medium speed and mix until fluffy, about 3-5 minutes.  Place in piping bag with desired tip.

*note- This butter cream icing is best at room temp.

This recipe also shared at:  Gluten Free Wednesdays,Allergy Free Wednesdays,Showcase Your Talent Thursday,Gluten Free Fridays,Totally Tasty Tuesdays,Slightly Indulgent Tuesdays,Whats In Your Kitchen Wednesday


  1. This frosting makes me want to lick the screen LOL Honestly it looks THAT good! YUM

    So very excited with all the entries this week! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Cindy from vegetarianmamma.com

  2. Thank you! I am really enjoying looking at all the recipes at your Gluten Free Friday party.

  3. Looking forward to trying this. It sounds like just what my sister is wanting for her wedding cake in September. Thank you!