Mini Meyer lemon cake recipe, gluten-free or gluten-full
INGREDIENTS
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yields about 18 muffin-sized cakes
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Pre-heat oven to 400 degrees F. Grease muffin tins really well.
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1. Juice two small-med Meyer lemons. Set aside 1/2 cup juice. Mince one of the whole rinds so you have 1/3 cup minced Meyer rind. (If you’re using regular lemons, I’d zest it as opposed to mincing the whole rind.)
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Mix your flours in a large mixing bowl:
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1 cup brown rice flour
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1/2 cup white rice flour
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1/2 cup tapioca (or arrowroot) starch
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1/2 tsp xanthan gum
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Gluten-eaters just add 2 cups all-purpose flour here. I’m in debt to my friend Megan of Stetted for testing the gluten version and using her family as lemon cake guinea pigs. (It’s also fine to use 2 cups of a GF mix like Pamela’s Bread & Flour
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2. Add the other dry ingredients:
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1/2 tsp salt
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1/2 tsp baking soda
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1 Tbs baking powder
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1/2 cup sugar (if you’re sugar-free, sub 1/3 cup light-coloredraw agave syrup and add it to the wet ingredients below)
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