(4.5x8.5 inch loaf cake)
For several months I have been exploring gluten free baking and I have been pleasantly surprised by the results. I can tolerate gluten just fine, but I'm interested in reducing the amount of wheat in my diet and I have managed to do that to a certain extent.
Last week I took a bit of a detour when a friend requested a lemon cake for dessert.. made with "real" flour, lol. This is what I made.
cake adapted from a recipe at Chocolate & Zucchini
2 large eggs
5.3oz (150g) container greek style lemon yogurt
2/3 cup sucanat or granulated sugar
1/3 cup canola oil
1 tbsp freshly squeezed lemon juice
1/2 tsp pure lemon extract
fine zest from 1 lemon
2 cups whole wheat pastry flour
2 tbsp poppy seeds
1 1/4 tsp baking powder
1/2 tsp baking soda
a pinch or two of salt
1 cup shredded zucchini, don't pack
Preheat oven to 350°F.
Grease and flour a 4.5x8.5 inch loaf pan. Set aside.
Wisk together the eggs, yogurt, sugar, oil, lemon juice and lemon extract until well combined. Set aside.
In another bowl combine the zest, flour, poppy seeds, baking powder, baking soda and salt. When everything is well mixed, add the zucchini and gently toss until the zucchini is well coated and evenly distributed throughout the flour mixture.
Add the egg and yogurt mixture to the dry ingredients and stir just until everything is evenly moistened. Spoon into the prepared loaf pan and bake for about 35-45 minutes or until a cake tester inserted into the middle of the cake comes out clean and the loaf is a golden brown.
Remove and allow the cake to cool in the pan for about 20 minutes. Carefully remove the cake from the pan and place onto a serving plate. Cool further.
1/2 cup icing sugar
1-2 tbsp freshly squeezed lemon juice
Add enough lemon juice to the icing sugar until you have a smooth glaze. Drizzle over the cooled cake.