Easy Lemon Cakes

This gluten-free, melt-in-your-mouth-good, Easy Lemon Cake makes a delicious end to a meal and needs only 10 ingredients.

A few weeks ago, a coworker brought in a delicious pound cake with a lemon glaze. Her pound cake was so delicious that I wanted to try my hand at making a similar pound cake.

Now, I knew I wanted to make mine a better-for-me version with Mazola® Corn Oil instead of butter, Greek yogurt instead of sour cream, coconut milk instead of full fat milk and gluten free flour instead of regular flour. By the way, a clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.

As I was gathering the ingredients to whip up this pound cake, my daughter started voicing her opinion on a version made without my suggested substitutions.

Well, that meant only one thing to me. And, that was to make two Lemon Cakes. One with Mazola® Corn Oil, Greek yogurt, coconut milk, and gluten free flour. And, another with butter, sour cream, regular milk, and gluten-full all-purpose flour.

Around this little space of mine, you might run into this Salmon Hash or this Bean & Veggie Pasta Bake or this Grilled Curry Chicken. The common denominator for all three is Mazola Corn Oil.

Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. 

Mazola Corn Oil has more cholesterol-blocking plant sterols than other cooking oils – four times more than extra virgin olive oil and one and a half times more than canola oil. It has a variety of uses including baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing. 

Getting back to these lemon cakes…

These Lemon Cakes are so easy to make. They require one bowl, 2 baking trays, and just 10 ingredients. I used a whisk and spatula to mix up the ingredients for this. I just dumped all the wet ingredients together and mixed them well and then added in the dry ingredients. The hardest part in making these cakes is waiting for them to bake and then cool down, while the aroma fills your home.

When these cakes finally cooled down, I drizzled them with a simple lemon juice + confectioners sugar drizzle.

Then my daughter and I got down to the business of tasting these. And, we actually enjoyed the one made with the Mazola Corn Oil, Greek yogurt, Coconut Milk and gluten free flour. It was tender and moist and in an odd way, it had a slightly more intense lemon flavor (I am thinking that may be the case because Mazola Corn Oil enhances the lemon flavor instead of competing with it?)

And, as you can tell from the pictures, the one made with the butter, sour cream, milk and all-purpose flour also turned a more golden color than the other one. In tasting both, the one made with butter, etc. also tasted a tad bit drier than the one made with Mazola Corn Oil.

This gluten-free, Easy Lemon Cake makes a delicious end to a meal like this chicken curry with coconut roti. This cake is melt-in-your-mouth lusciousness and I sure hope you give it a try soon.

Easy Lemon Cake made with Mazola Corn Oil

4.58 from 7 votes

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Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 5 servings

Author: Shashi

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This gluten-free, melt-in-your-mouth-good, Easy Lemon Cake makes a delicious end to a meal and needs only 10 ingredients.

Ingredients

• 2 eggs
• ¼ cup coconut milk
• ¼ cup Mazola Corn Oil
• ¼ cup Greek yogurt
• 1 tspn lemon zest
• 2 tspns lemon juice
• ½ cup sugar
• ¾ cup gluten free flour blend
• ½ tsp baking powder
• ¼ tsp salt
• 6 inch baking pans

Instructions

• Preheat oven to 350 degrees.
• Whisk eggs, coconut milk. Mazola Corn Oil, Greek yogurt, lemon zest and lemon juice together.
• Then add in the sugar and mix well.
• Using a spatula, fold in the GF Flour, baking powder, salt. Spoon batter into a 6 inch baking tray.
• Bake 30-35 minutes or until toothpick/fork inserted into the center comes out clean.
• Let cool and drizzle with lemon glaze (lemon glaze can be made with 1-2 tbsp lemon juice to ¾ cup to 1 cup of confectioners’ sugar).

Nutrition

Serving: 1g | Calories: 365kcal | Protein: 7g | Fiber: 1g | Sugar: 30g

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