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Citrus Cake



Citrus Cake
Makes 1 loaf in an 8 inch pan

Cake ingredients:

 1 1/2 cups gluten free flour (you want a GOOD 1 to 1 flour that contains xanthan gum King Arthur GF AP is what I used)
1/4 tsp baking powder 
1/4 tsp baking soda
1 stick butter, softened to room temperature
1/2 tsp vanilla extract (Optional)
1/2 cup Splenda Blend OR 1 cup granulated sugar substitute of your choice
1 lemon- Zest and juice
6 TBS buttermilk or plain Greek yogurt
1 tsp Lemon or orange extract 
2 Eggs


Lower sugar glaze:

1/4 cups +2 TBS Splenda blend OR 3/4 cup granulated sugar substitute 
2 TBS Cornstarch
2-3 TBS water
1/2 tsp Lemon, orange, or vanilla extract


Preheat oven to 325. Line an 8 inch loaf pan with parchment paper. 

In a stand mixer with a paddle attachment: combine butter, sugar blend, and vanilla extract if using. Set speed to medium and let run for around 4-5 minutes to combine and incorporate some air. This should be fully and the color changed to very pale buttercream yellow. 

While the butter mixture is running, prepare the flour. In a small bowl combine the flour, baking soda, and baking powder. Set aside. 

In a second bowl, mix buttermilk or yogurt, lemon juice,  and lemon zest. Set aside. 

To the now fluffy butter and HALF the flour mixture, 1 egg and HALF the buttermilk mixture. Turn mixer on to medium low for approximately 10-15 seconds. Turn off mixer. 

Add remaining flour, egg, and buttermilk mixture. Turn on to medium low for 10-15 seconds, and to medium high for 10-15 more seconds. 

Evenly spoon the loaf ingredients into the parchment lined pan. 

Bake for 55-60 minutes until a toothpick inserted comes out clean.

Allow to cool completely before adding glaze. 


To prepare glaze:

Mix sugar substitute and cornstarch well. Stir in water and extract of your choice. Drizzle over cooled baked goods. 

                        

Feel free to fire your assistant as needed… mine constantly stole the recipe. 

Cheers!

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