Wednesday, December 19, 2012

Gluten Free Lemon Yogurt Banana Cake

4 cups gluten free flour blend
3 teaspoons gluten free baking powder
1 teaspoon baking soda
1 teaspoons xanthan gum
2 Meyer lemons, zest only
1 1/2 cups sucanat or coconut sugar
1 cup room temperature salted grass fed butter, cut into cubes
1 cup plain yogurt 
1 cup milk
4 eggs, room temperature
4 large ripe bananas, mashed
1 tablespoon lemon juice

Preheat oven to 350 F.

Sift flour, baking powder, baking soda, lemon zest, and xanthan gum. Combine milk, yogurt, lemon juice, and mashed bananas. Cream butter and sugar until light and fluffy on medium speed. Add eggs one at a time beating well in between. Lower speed and add half the flour mixture, followed by the milk mixture. Lastly add the rest of the flour.

Pour batter into large, lined, square cake pan. Bake for 60 to 90 minutes or until a stick inserted into the middle of the cake comes out clean.

Remove from the oven. 

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