6.12.2011

Gluten-Free Lemon Cake

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As some of you know I recently attempted to go gluten-free to see if it would help with some digestive issues I was suffering from. I managed to avoid anything with gluten for about a month. I have added it back into my diet now and it seems to be going just fine. Maybe my body needed a break. Hmmm.

Last week at work we needed a recipe for a gluten-free dessert. I knew just where to find a good one. I cruised on over to visit Karina at Gluten Free Goddess and sure enough I found this lovely lemon yogurt cake. It uses rice flour and almond flour in place of wheat flour. It's moist and delicious and best of all it's a snap to make...always a good thing. My only change to the original recipe was the substitution of white rice flour for sweet rice flour.

Hop on over HERE for the recipe. Even if you aren't on a gluten-free diet I know you'll love this cake! ;0)

Hope you all are having a terrific week! Thanks for stopping by to visit.





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25 comments:

Hovkonditorn said...

Sounds really good! Have a great week!

Ana Rita said...

A good recipe!!Sounds really great!

Kisses
Rita

Maris (InGood Taste) said...

It looks very moist! Glad you are feeling better

Pam said...

I don't need to be gluten-free, but I've been curious about trying different flours.

Meister @ The Nervous Cook said...

That looks like it would be perfect with a hot cup of afternoon coffee. Yum.

Holly said...

Alot of my friends deal with the gluten free issue. This cake looks delish though:)

Joanne said...

Karina is definitely the gluten-free baking master! I'm glad the wheat incorporation is going well. Hope it stays that way!

Mimi said...

I just love lemon cake and this looks so moist and delicious.
Mimi

The Blonde Duck said...

My SIL would love this! Feel better!

Jeannie said...

Looks delicious! I had bake a gluten free flourless cake with almond meals and it turned out very yummy!

Gloria said...

What amazing and delicious Lemon Cake, awesome! gloria

Reeni said...

This looks so moist and dense and delicious! I'm glad you're feeling better. I once went gluten-free for six months and slowly added it back to my diet. Haven't had any problems since.

Heavenly Housewife said...

I've never eaten a gluten free cake, but the texture looks great, and who doesn't love lemon cake?
*kisses* HH

Hazel said...

Mmmm I always substitute wheat flour for ground almonds as my way of avoiding wheat, this cake sounds delicious and moist!

WizzyTheStick said...

Lovely looking cake especially since the texture of some gluten free products can be a bit rubbery or too crumbly. This looks right on the mark.

Molly @ A Bit O' Shine said...

Hope work is going good!

I'll send this recipe along to my gluten-free friends. :)

Monet said...

Hi lovely, So many of my friends are having to go gluten-free, so I'm thrilled to find another great recipe. This lemon cake looks so moist and flavorful. Thank you for sharing this delightful recipe. I hope you are having a wonderful weekend!

Cathy at Wives with Knives said...

This sounds delicious, Kim. My granddaughter has issues with gluten so I will make this for her when she comes to visit next month.

Hope all is going well. It rained all day yesterday at the market. No fun at all.

teresa said...

i've thought a lot about going gluten-free for a while myself. it sounds like it really helps.

this cake looks incredible. i love lemon cakes, and this looks so moist!

The Blonde Duck said...

Have a magical Monday!

jacqueline said...

Dearest sweet kim, this looks really yummie...i adore lemon cake but not alot of local bakery make them. Thanks for sharing your wonderful recipe! Have a lovely merry happy friday and a wonderful weekend! Love to you!

The Blonde Duck said...

Have a magical Monday!

Kristin said...

Wow does that look delish!

Gluten free Recipes said...

WOW ! this is amazing recipe,it is great post.Thanks for sharing this delicious because lemon cake is my favorite recipe.....


Gluten Free Recipes

Sheryllyn said...

Hi Kim. This post is almost a year old...how was the re-incorporation of gluten?

Typically, it may go okay at first, but as your body builds up things it can't handle, the problems return.

I've been GF since 1996. I 'don't have to be' either, but everything is so much better when I am. No allergies, no red skin rashes, no intestinal discomfort.

BTW, sweet rice flour is vastly different than white rice flour. SWF is super fine, widely sold in Japanese stores, and we use it in small quantities for it's delicate texture and flavor in things like crusts or pastries.

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