Monday, January 31, 2011
For my husband's birthday I surprised him by making another one of his favorite's: Lemon Cake. Even though he does not have a gluten intolerance or Celiac disease (like myself) he greatly appreciates the love and care I put into making healthy delicious desserts and he always says, "you would never know this was gluten-free!"
I love being able to make desserts using organic, unrefined, and unprocessed ingredients so that we can celebrate good times with good healthy food. It is so important to splurge and treat yourself during special occasions but it is more important to enjoy homemade treats that are not made from refined sugar and flour and do not contain harmful ingredients (additives, preservatives, hormones, antibiotics, pesticides) that cause and worsen any illness and/or chronic disease.
Just remember when you have your next sweet tooth; anything you make with whole ingredients will be far more satisfying for your taste buds and even better for your health!
Enjoy this one, I have so much more to share.
Pre-heat oven to 350 degrees and bake for 40 -45 minutes
I used a bundt pan but any cake pan will do the job
2 cups organic brown rice flour
1 cup unsalted organic butter (melted)
1 cup evaporated cane juice aka sucanet
4 organic eggs
1 teaspoon organic pure vanilla extract
zest of 1 organic lemon
1/4 cup freshly squeezed lemon juice
2 teaspoons baking soda
1/4 teaspoon kosher or sea salt
-Mix together dry ingredients first then mix in the rest
1 cup organic powdered sugar
2 Tbs organic lemon juice
- Beat until smooth and pour over cooked cake
- Sprinkle the top of the cake with more confectioner sugar