Lemon Oatmeal Cake Recipes

Lemon Oatmeal Cake
Source: Gluten-Free 101 by Carol Fenster,
Ph.D. (modified)
Yield: 12 portions
* pure oat products
½ cup Butter or margarine 125 ml
1¼ cup White sugar 300 ml
2 Eggs, large 2
2 tbsp Lemon rind, grated 30 ml
1½ cup GF flour blend ** 375 ml
½ cup Oat flour* 125 ml
½ cup Rolled oats, old fashioned* 125 ml
½ tsp Baking powder 2.5 ml
½ tsp Baking soda 2.5 ml
½ tsp Salt 2.5 ml
1 ¼ cup Buttermilk 300 ml
1 tsp vanilla extract 5 ml
Have all ingredients at room temperature.Preheat oven to 325 F. Generously grease 10
cup non-stick Bundt pan.Using electric mixer and large mixer bowl,cream together butter and sugar for 2 minutes
on medium speed. Mix in eggs on low speed until blended; then add grated lemon peel.
Sift together GF flour blend, baking powder,baking soda and salt. Mix in oat flour and
rolled oats. Add vanilla to buttermilk. On low speed, beat dry ingredients into butter mixture,
alternating with buttermilk, beginning and ending with dry ingredients. Mix just until
combined. Spoon batter into prepared pan.Bake for 50-55 minutes or until top is golden
brown and tester inserted into center comes out clean. Cool cake in pan for 5 minutes. Remove
from pan and cool thoroughly on rack. A moist and tasty cake and for a special
occasion can be glazed with Lemon and Ginger Glaze.
1 portion of lemon oatmeal cake has 10
grams of oats – flour and oatmeal.

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