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After watching Harmony Nice’s video about her magick lemon cake, I wanted to try making one too.
Since Harmony’s recipe calls for regular flour, I used this recipe from Chocolate Covered Katie instead, which is similar but can be made gluten free. For the variable ingredients, I used oat flour, organic cane sugar, plain soy yogurt, canned lite coconut milk, and canola oil, and I added poppy seeds. For the icing, I used Harmony’s suggestion of mixing powdered sugar (3/4 cup) with fresh lemon juice (about half a lemon.)
While it was baking, the cake’s amazing fresh lemony aroma filled my kitchen.
And y’all, this lemon cake came out so so delicious. Magically delicious.
In the past I’ve had issues with gluten free cakes coming out right, but this one was perfect–it was so moist and fluffy and honestly one of the best cakes I’ve had in a long time.
I know it’s technically fall, so it’s not necessarily lemon season anymore, but it’s still in the high 90’s here in Texas, so it doesn’t really feel like fall yet. Even so, I’ve also already started making pumpkin recipes too, including these tasty pumpkin chocolate chip cookies and pumpkin banana bread, also from Chocolate Covered Katie.
Have you made any delicious dessert recipes lately? Let me know in the comments!
[…] gooey in the middle, but amazingly delicious–I’ll definitely make it again, though the lemon cake recipe I made recently is still my absolute […]