Lemon Sesame Seed Cake 01.03.21

This past Sunday, I went over my boyfriend’s dad’s house for dinner. Since it was New Year and first time meeting his dad and stepmom I thought it would be nice to bake some dessert.

Tweaked Giada’s Gluten Free Lemon Poppyseed Cake to flour lemon sesame seed cake as I did not have poppyseed. It still came out good and fit for their taste ^^.

Ingredients:

For the cake:

  • 4 tablespoons lemon juice from 1 lemon (instead of 1 tablespoon of zest I just added in extra tablsepoon of lemon juice)
  • 1/2 cup vegetable oil such as grapeseed or canola
  • 2 large eggs
  • 1/2 cup 2% Greek Yogurt such as Fage
  • 1 cup cane sugar
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 3/4 teaspoons salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 Tablespoons sesame seeds

For the glaze:

  • 2/3 cup powdered sugar
  • ½ teaspoon vanilla
  • 1-2 tablespoons lemon juice as needed

Directions:

  • Preheat the oven to 350 degrees F. Lightly brush the inside of a 10×5 inch loaf pan (I substituted this with a 9 inch round cake pan as I did not have that size loaf pan) with oil or nonstick spray, and line with a strip of parchment paper so that some is overhanging on the two long sides of the pan. Set aside.
  • In a large bowl, mix together the lemon juice, vegetable oil, eggs, yogurt, sugar and vanilla with a whisk. Mix for about 1 minute until the mixture is very smooth and there are a few bubbles. Add the flours, salt, baking soda, baking powder and sesame seeds to the batter. Continue to whisk the mixture until just combined, and no more clumps of dry mix remain.
  • Pour the batter into the prepared pan. Bake in the oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow the cake to cool in the pan for at least 30 minutes before transferring to a rack or plate to continue cooling.
  • To make the glaze, add the powdered sugar and vanilla together to a small bowl. Add 1 tablespoon lemon juice, and mix in more as needed for a smooth texture. Drizzle the glaze back and forth over the cake. Slice and serve.

Credit to: https://giadzy.com/recipes/gluten-free-lemon-poppyseed-cake/

Ingredients I substituted are bolded and italicized in red text. Try baking this with your twist. Enjoy!

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