However, summer weekends seem to lend themselves to brunch. Lazy mornings, lots of sunshine, coffee brewing, friends, family, and lots of delicious weekend recipes. Sounds good to me — let’s plan a casual brunch for this weekend, shall we?!When I’m baking in the summer, it’s all about fresh produce. Monday we made Fresh Corn Cardamom Pancakes, and today were going to whip up a Meyer Lemon Loaf Cake with freshly picked lemons.
Meyer Lemon season varies, depending on the climate where they’re grown. My parents’ tree thrives in the summertime, and much like their peaches, I’m up to my eyeballs here in gorgeous lemons!If you’ve been following my blog for a while, you know by now that my 8-year-old has Celiac Disease, and is therefore gluten-free. So whenever I can swing it — in a most delicious way — I bake gluten-free goodies.
This is a beautiful gluten free cake — inside and out.
The coolest part about this cake is that the lemon slices function almost like frosting. Especially the inside layer of lemons, where they become slightly creamy during the cooking process. It will be just lovely at our brunch!
- About 4 to 5 medium-sized Meyer lemons
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/3 cup olive oil
- 1 tablespoon vanilla extract
- 1-1/2 tablespoons finely grated lemon zest
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 3/4 cup brown rice flour
- 3/4 cup almond meal
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
Preheat the oven to 350 degrees F, and line the inside of a 4-1/2 X 8-1/2-inch loaf pan with parchment paper. The pan should be at least 2-1/2 inches deep! Lining this sort of pan with parchment can be tricky. Here's how:
Turn the loaf pan up side down and use a pencil to lightly outline the bottom and sides -- using a piece of parchment slightly larger than you think you'll need. Cut along the pencil lines and insert it into the pan. Then repeat this process in the opposite direction. (I like to use two separate pieces for each direction. so that it fits quite snugly.)
Zest about two of lemons to get the 1-1/2 tablespoons of zest you'll need later in the recipe. Set aside. Then slice all of the lemons as thinly as you possibly can. Set aside.
In a medium-sized mixing bowl, combine 1/2 cup of the sugar with the olive oil, vanilla, lemon zest and salt. Blend until it's smooth. Then add the eggs and mix until they are fully incorporated, and the batter is once again, smooth.
Now gently fold in the flour, almond meal, baking powder, baking soda, and xanthan gum. Mix until smooth and set aside.
Sprinkle 1 tablespoon of the remaining sugar over the bottom of the parchment-lined pan. Then in a single layer, line the bottom surface, and about half way up the sides of the pan with lemon slices. (It makes it a bit easier if you cut some of the lemon slices in half for the sides -- placing the flat edge at the bottom.)
Evenly spread about half of the batter over the lemon slices, and carefully press another single layer of the lemon slices over this first layer of batter, and sprinkle them with the last tablespoon of sugar. Finally, evenly spread the remaining batter on top.
Bake in the preheated 350 degree F oven until the cake is golden brown, is beginning to crack, and will no longer jiggle when you move the pan -- about 30 to 40 minutes.
Let the cake cool in the pan for about 20 minutes or so. Then invert it onto a serving platter and very slowly and gently, peel away the parchment paper. Let it cool for at least another 45 minutes before slicing.
Yes, of course you can use a lemon other than a Meyer -- though, if you can get your hands on Meyer lemons, you'll appreciate their slightly sweeter taste and much thinner skin!
Bob's Red Mill has great Brown Rice Flour and Almond Meal.
This is not a sponsored post.