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Gluten Free Zesty Lemon Ginger Mini Cakes


I love lemon... I love it so much, but I always want more of it. Usually when I find a lovely lemon poppy seed muffin or loaf, I want every bite to include the tangy icing on top, because the middle never quite has enough lemony punch to it.

For this recipe, there is a ton of lemon flavor in here and the ginger isn't overpowering, it more plays a supporting role to enhance the lemon flavor. So if you like lemon, you have to try these!

When you are shopping for lemons though, try to find thinner-skinned, smaller lemons, such as Meyer lemons, they tend to have more flavor.

Gluten Free Zesty Lemon Ginger Mini Cakes

Prep Time: 20 Minutes

Baking Time: 15-30 minutes (depending on size)

Baking Temperature: 350 degrees F

Level Of Difficulty: Easy

Ingredients:

Lemon Ginger Loaf

1/2 C Sunflower (or vegetable) Oil

1 C (7.5 oz) Organic Cane Sugar

1 Large Egg

2 Tbsp Lemon Juice

2.5 Tbsp Lemon Zest

2 tsp Fresh Grated ginger

2 Tbsp Candied Ginger, Minced

1.25C (6.75oz) GFK's All Purpose Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Kosher Salt

1/2 C Any Type of Milk

Zesty Lemon Glaze

1 Tbsp Lemon Juice

1 tsp Lemon Zest

1/2 C Powdered Sugar

Instructions:

  1. Preheat your oven to 350 degrees F.

  2. In a medium-sized bowl, whisk together GFK AP flour, baking powder, baking soda, and kosher salt, and set aside.

  3. In a separate medium bowl, combine oil, sugar, egg and mix. Then add the lemon juice, lemon zest, fresh ginger, and candied ginger and mix.

  4. Mix in half of your flour mixture, and then add in your non-dairy milk, because these are not only gluten-free, but dairy free as well.

  5. Lastly add the rest of the flour and mix just until incorporated.

  6. You can either bake these as muffins, or mini loaves. So fill your muffin pans or the oven safe disposable mini loaf pans about 2/3 full and bake for 15-30 minutes depending on what size muffins or loaves you make.

  7. Once your muffins or loaves are cooled, mix your zesty lemon glaze up in a small bowl. You can either dip your muffins or loaves upside down into the glaze, or spoon the glaze over the top depending on the look you prefer. The glaze should be really thin and coat most of the top of your muffin/loaf.

I have also make this as a single layer 8" cake before and it works really well. If you are having a small dinner party (6-10 people), this would be a perfect dessert. Just bake at 350 degrees F for about 30-35 minutes, or until the center tests clean with a toothpick.

Happy Baking!

Klippy