Author Jean Morrison
Gluten-Free Butter Cake
I've been trying out a wide variety of gluten-free recipes of late. This butter cake recipe seems to work really well. It rises up during baking but as it cools it flattens out to make an ideal flat surface for icing. Because it uses gluten-free flour the cake will not brown very much.
Cooking time: 35 minutes
Quantity: Serves 15
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125 gm butter, softened
2/3 cup caster sugar
2 cups gluten-free SR flour
2/3 cup milk
Finely grated rind of one lemon
2 teaspoons softened butter
1 and 3/4 cups sifted icing sugar
2 tablespoons lemon juice
1 - 2 teaspoons water, only if needed
Heat oven to 180 degrees Celsius.
Beat butter and sugar together until light and creamy. Add eggs, flour, milk and lemon rind and beat on low speed for one minute. Scrape down sides of bowl and beat on medium speed for 2 minutes. Scrape down bowl again and beat for a further 2 minutes on high speed. Spread mixture into greased and lined slice tin. Smooth surface and bake for about 35 minutes. Ice when cooled.
Mix butter, icing sugar and lemon juice till blended well. If icing is very thick then add water a half teaspoonful at a time until a spreading consistency is achieved.
Makes 15 serves.
This cake mixture can also be used to make fairy cakes. You will make about 15. Cook them for about 15 minutes only, remembering that they will be cooked even though they don't look golden.
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