Gluten-Free Lemon Bliss Cake

kingarthurbaking.com

Tina Huynh

I love food and I love healthy eating!

Cake

16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F*

2 cups (397g) granulated sugar

1 teaspoon salt

4 large eggs, at room temperature

2 teaspoons baking powder

3 cups (360g) King Arthur Gluten-Free Measure for Measure Flour

1 cup (227g) milk, whole milk preferred, at room temperature

zest (grated rind) of 1 lemon or ¾ teaspoon lemon oil

¼ cup (24g) King Arthur Almond Flour, for dusting baking pan, optional

note: If you use salted butter, reduce the salt in the recipe to ¾ teaspoon.

Glaze

⅓ cup (74g) lemon juice, freshly squeezed

¾ cup (149g) granulated sugar

Icing (optional)

1 ½ cups (170g) confectioners' sugar, sifted

pinch of salt

2 to 3 tablespoons (28g to 43g) lemon juice, freshly squeezed

Directions at kingarthurbaking.com

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