It takes less than five minutes to whip up a batch of this terrific gfcf lemon cake. I started with a bag of Bob’s Red Mill White Cake Mix. You can use any white or yellow cake mix but I happened to have a bag of Bob’s in my pantry. If you need dairy free, make sure your mix does not contain dairy. I find that if a cake mix calls for added water, I generally add milk or a milk alternative instead and it helps add moisture to the cake.
Follow the directions for preparing the mix and replace the liquid (such as water or milk) with a combo of half milk and half orange juice. Example: If the directions have you add 1/2 cup water instead add 1/4 cup milk or milk alternative and 1/4 cup orange juice. The orange juice will add a nice citrus flavor.
Add 1 1/2 teaspoons gluten free lemon extract to the batter and mix well. If you have a fresh lemon in your refrigerator, add the zest of the lemon to the batter and combine. Bake as directed on the cake mix package.
Allow to cool.
Top with quick and easy lemon frosting. Mix in one teaspoon of gluten free lemon extract to your favorite white or vanilla frosting. You can use a can of frosting (such as Betty Crocker) or make your own frosting with this easy recipe. Don’t forget to add the lemon extract to the frosting!
For a really decadent cake, make two 9″ cake rounds and a double batch of frosting. Put a layer of frosting in between the two cakes and then frost the top and sides. This is delicious served with fresh fruit…