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Gf Lemon Cake Or Cookie Recipe?
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5 posts in this topic

anyone know of a really good, tried & true lemon cake or cookie recipe? I've tried several things, using cookbooks AND trying mixes, and everything's been actually gross. please share, if you've got the solution! and thanks!

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This is an amazing cake in my opinion. Heavy and rich like a cheesecake in a way. Hope you enjoy it.

Lemon Chickpea Cake

1 can (19oz) chickpeas, drained and rinsed

zest of one lemon finely minced

juice of one lemon

4 eggs

1 cup granulated sugar

1/2 tsp baking powder

gluten-free icing sugar for garnish (optional)

In a food processor, processs chickpeas with lemon rind and 2Tbs lemon juice until very smooth. Add eggs, sugar and baking powder and process until well blended.

Pour into a 9" greased springform pan and bake in preheated oven (350F) for about 45 minutes or until cake tester comes out clean.

Cool about 15 minutes in pan, slide a knife around to loosen edges then remove sides of pan.

Drizzle with remaining lemon juice and sprinkle with icing sugar.

This cake is delicious served with fresh berries or a sauce or syrup made of berries.

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Gluten Free Yellow Cake

This is a link to a recipe that Jessica posted for a fantastic yellow cake. It can be easily modified to be lemony or whatever you like. It's light and fluffy, and taste exactly like cake should taste (gluten-free or not!).

To make it lemony, add 1/2 tsp lemon extract and finely grated zest of 1 lemon to the wet ingredients and proceed as directed.

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This is a good lemon bar cookie. My grandson is celiac disease, but didn't like the lemon flavor, so the rest of us (not celiac disease) ended up enjoying them.

Lemon Cookie Bars

1st layer

1/2 cup shortening

3/4 cup sugar

1/2 cup potato starch

3/4 cup cornstarch

2 tsp. baking powder

1/2 tsp. salt

1 1/2 tsp. xanthan gum

1/4 cup milk

Preheat oven to 375 degrees. In medium bowl, combine all 1st layer ingredients. Mix until forms a soft dough and lumps are removed. Press into bottom of greased 8x8 or 9x9 pan. Bake 20-25 minutes, until top is browned. Set aside.

2nd layer

1 1/4 cups water

1/4 cup lemon juice

2 egg yolks

2/3 cup sugar

4 Tbls. cornstarch

In medium saucepan, combine all 2nd layer ingredients. Mix well and cook over medium heat until mixture thickens. Immediately pour on top of 1st layer. Cool.

Dust with powdered sugar. Enjoy!

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Have heard good things about the gluten-free Yellow Cake mentioned above although I haven't yet tried it since my grandson is a chocoholic. Had notes from someone that she reduced the sugar to 3/4 cup and added 1 pkg of flavored jello. This should work with lemon jello for a lemon cake. Please let us know if you try it.

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