- Ingredients + Allergens
No No No Desserts Gluten-Free, Soy-Free, Nut-Free, Peanut-Free, Corn-Free Cakes, Cupcakes, Tortes & Frostings Easter, Mother's Day All-Purpose Flour Artisan Blend
This cake that French school children learn to make, like American kids learn to make chocolate chip cookies, is very easy and delicious. Made with Pamela’s All-Purpose Flour Artisan Blend.
- 1½ cups Pamela's All-Purpose Flour Artisan Blend
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup sugar
- 1 tablespoon grated lemon zest
- ¾ cup whole milk Greek yogurt
- ½ cup vegetable oil
- 2 eggs, large
- ½ tsp vanilla
Preheat oven to 350°.
Prep a standard 8½”x 4¼” loaf pan by spraying with oil, and lining with parchment paper if desired. Whisk All-Purpose Flour Artisan Blend, baking powder and salt together. In medium/large bowl, combine sugar and lemon zest together by mixing with fingers or a fork, until sugar is moist. Add yogurt, oil, eggs and vanilla and mix well. Fold in dry ingredients to just blend.
Pour batter into loaf pan and smooth top. Bake in center of oven until toothpick comes out clean, about 50 to 55 minutes. Let cool in pan on rack for 15 minutes. Remove from pan and cool completely. Store at room temperature, airtight, for up to three days.
© Pamela's Products, Inc.
- Nutrition Facts
However, I changed it slightly.
- I used sour cream instead of yogurt
- I used butter instead of oil.
I creamed the sugar with the butter and zest then added the rest of the wet ingredients. Once it was mixed well I added the flour mixture. Once and a half the recipe will make two 8" layers. I used 2" high cake pans. You could also use 9" cake pans. The cake wouldn't be as high.
I always soak my cakes. For this cake I mixed 1/2 cup sugar with 1 cup boiling hot water. I flavored that with fresh lemon juice. I brushed the simple syrup on each layer, top and bottom. For the filling on the center layer I mixed some lemon curd in with some frosting. The rest of the cake was iced with frosting flavored with fresh lemon juice.
The icing was made with 2 pounds of confectioners' sugar beaten for 7 minutes with 1 pound of butter, which I flavored with fresh lemon juice and thinned with half and half as needed.
This cake got RAVE reviews and many people asked me for the recipe.
I am making it two more right now with orange zest. One cake I will leave plain as I am bringing it to a brunch. The other one is going to an afternoon dessert event so I will torte it into 4 layers, soak and ice with my usual frosting recipe. If I have it I will use Triple Sec instead of fresh orange juice. Either way I am sure it will be delicious.
I stopped eating gluten 5 years ago upon realizing I was allergic to wheat. At the time I had an artisan bakery. Up until recently I had completely given up on ever baking anything that resembled the things I'd made before being gluten free. Pamela's Artisan flour has changed my life!
I'm sorry to be like an advertisement but if you haven't tried Pamela's Pancake Mix please do! I use it for pancakes but also for a yellow cake recipe that I use for birthdays. I also love making Pamela's Cornbread Mix. My husband and I are in a group that cooks things outside in Dutch ovens. We love to make that cornbread in our Dutch Ovens.
I also use the cake mixes to make dump cakes when my grandsons are here. They like to bake and have fun.