Posted by & filed under Alternative Food Recipes, Vibrant Gene.

We made this delicious recipe last weekend, and it was the hit of the party!  Here’s the recipe, so now you to enjoy a slice of lemony sunshine at home.

Servings: Makes 10 servings.  •   Prep: 15 mins  • Total: 55 mins


4 large eggs2 cups sugar [or 1 C, if less sweetness desired]1 cup canola oil

1 cup coconut milk or milk alternative

1 TBL lemon zest  (~1 large organic lemon)

Lemon juice from 1 lemon

2 1/2 cup Bella Gluten-Free All Purpose Baking Mix

1 TBL baking powder

1 tsp lemon extract

1 tsp vanilla


 With Bella Gluten-Free All Purpose Baking Mix pound cake is back on the table.bella_img_final Prep:
15 min
Directions:Preheat oven to 350 degrees. Lightly grease two 9″x 5″ loaf pans or one large cake mould.In a heavy stand mixer or with a whisk, beat eggs and sugar for 3-5 minutes.In a small bowl combine milk, oil, lemon juice, zest and extracts.

In another bowl whisk together GF flour and baking powder.

At low speed at dry and wet mixtures a little at a time just until combined.  [It may be more soupy than other cake batters you are accustomed to.  (It’ll be OK!)]

Bake 30-35 minutes or until cake center springs back to touch.
Chef’s Notes:
This cake can be made ahead of time and frozen. Wrap first in foil and then a ziplock. To unthaw, simple place on counter and allow to unthaw naturally.

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