Updated: Mar 11
A family recipe converted into gluten-free deliciousness. Garnish each slice with orange marmalade! We can't stop eating eat it 😀
3/8 cup caster/superfine sugar
1 3/4 cup gluten-free all purpose flour, sifted
1/2 cup finely ground almond flour, sifted
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
Lemon zest of 1 lemon (can sub with orange zest or use both)
1/2 cup vegetable oil
3/4 cup Greek yogurt
2 tablespoon almond milk (or milk of your choice)
1 teaspoon vanilla
Adjust oven rack to middle position and preheat oven to 350ºF. Line a loaf baking pan with parchment paper.
Using a stand-up mixer or hand mixer, whisk together eggs and sugar until creamy and light. Add oil, yogurt, milk, vanilla and lemon zest and whisk until you get a creamy consistency.
Sift together the gluten free all-purpose flour, almond flour, baking powder, baking soda and salt. Mix well and add to wet ingredients a little at a time. Whisk until you get a smooth batter with no flour clumps. Fold with a rubber spatula for a minute.
Transfer batter to the prepared loaf pan, smooth top with a spatula and bake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean.
Allow cake to cool in pan for 10 minutes, then remove from loaf pan and allow to cool on a wire cooling rack.
Store in an airtight container and in a cool dry place for 3-4 days.