Midwinter is typically a gloomy time of year so I thought what better way to start off the new year with a recipe that is just the opposite of gray and gloomy. When I started making this recipe, I was planning on having it be a lemon loaf cake, but couldn’t find my loaf tins, so, I made it into a sheet cake instead and couldn’t be happier with the results. If you’re looking for a delicious dessert to brighten your day, look no further because this is the dessert for you!
YOU WILL NEED:
•1 9×12 sheet pan
•Large mixing bowl
•Wooden spoon
•Lemon juicer/squeezer
INGREDIENTS:
WET:
•3 eggs
•1 cup plain yogurt
•1/2 cup coconut oil, melted
•1/2 teaspoon vanilla extract
•Juice of 2 lemons
DRY:
•1 1/2 cups gluten-free flour
•1 cup granulated sugar
•2 teaspoons baking powder
•1/2 teaspoon salt
•Zest of 2 lemons
GLAZE:
•3/4 cup confectioners sugar
•Juice of 1/2 a lemon
DIRECTIONS:
1.) Preheat oven to 350ºF and line the sheet pan with baking paper.
2.) In a large bowl, beat together the eggs and sugar until lighter in color. Then, add in the yogurt, coconut oil, and lemon juice. Mix until well combined.
3.) Sift into the sugar mixture, the salt, baking powder, and gluten free flour. Then add in the lemon zest. Once all ingredients are thoroughly mixed together, pour into the prepared pan.
4.) Bake for 18-20 minutes, or until a tester inserted into the center of the cake comes out clean.
5.) While the cake is cooling, prepare the glaze by mixing together the confectioners sugar and lemon with a whisk. Drizzle over the cooled cake, and cut into squares to serve.
