Candida Diet Friendly Dairy Free Lemon Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

Candida Diet Friendly Dairy Free Lemon Cake

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Ingredients

10 servings

For the cake

1 ½ cups all-purpose flour
Just About Foods Organic All Purpose Gluten Free Flour
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ cup dairy free butter, softened
2 large eggs
2 tbsp lemon zest (from about 2 large lemons)
3 tbsp fresh lemon juice
1 tsp vanilla extract
½ cup dairy free milk

For the glaze

1 cup powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
2–3 tbsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with dairy free butter or cooking spray, then line the bottom with a round of parchment paper.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.

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