Lemon Cake (Gluten Free)

Instructions

Before you begin:

Do not omit the xanthan gum. It is critical to the structure of the cake. 

Cake Instructions:

For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 8½ by 4½-inch loaf pan. Whisk flour blend, baking powder, salt, and xanthan gum together in bowl.

Pulse sugar and zest together in food processor until combined, about 5 pulses. Add lemon juice, eggs, cream cheese, and vanilla and process until combined, about 15 seconds. With processor running, add melted butter in steady stream until combined, about 20 seconds. Transfer mixture to large bowl. Add flour blend mixture and whisk until batter is thoroughly combined and smooth.

Pour batter into prepared pan. Bake 15 ­ minutes. Reduce oven temperature to 325 degrees and continue to bake until cake is golden brown and ­ toothpick inserted into center comes out clean, about 40 minutes, rotating pan halfway through baking. Let cake cool in pan on wire rack for 10 ­ minutes. Run knife around edge of cake to loosen. Remove cake from pan and let cool completely on rack, about 2 hours.

Glaze Instructions:

Whisk sugar and lemon juice together in bowl until smooth. Spread glaze over cake, allowing some to drip down sides. Let glaze set for at least 15 minutes before serving. (Cake can be wrapped in plastic wrap and stored at room temperature for up to 2 days.)