Delicate Lemon Blossom Cakes (Gluten Free)
These Delicate Lemon Blossom Cakes (Gluten Free) are both moist and delicious! They can also be served right in the parchment they were baked in! They are filled with flavor and the texture is really nice. Best of all, are the little browned crispy pieces that stick on the parchment paper. That's why we like to serve these in the parchment papers!
Equipment
- 1 or 2 6 holes large cupcake pan
Ingredients
- 1 cup butter or dairy free butter or ½ cup butter or dairy free butter substitute plus ½ cup olive oil or canola oil
- 1 ½ cups cane sugar
- ½ cup honey or ¼ cup honey ¼ cup maple syrup
- 2 large eggs
- 1 large egg white
- 1 tbsp vanilla or vanilla paste gf
- 1 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 cup Bob’s Red Mill Tapioca Flour, gf or other gf brand
- ¼ cup Bob’s Red Mill Organic Brown Rice Flour, gf or other gf brand
- ½ cup Bob’s Red Mill Oat Flour, gf or other gf brand
- ½ teaspoon baking soda
- 2 ¼ teaspoons baking powder, gf gf
- ⅔ cup milk or dairy free milk substitute, gf gf
- 1 tbsp white vinegar gf
- 1 tbsp lemon zest
- 2 ½ tbsp lemon juice
- 1 tbsp limoncello gf or substitute lemon juice
- ¼-⅜ cup Meyer Lemon Curd or store bought lemon curd
- 12 fresh raspberries for the center of each blossom, if desired
Instructions
- Preheat the oven to 350 degrees F.
- Using 9” round sheets of parchment make the tall cupcake liners. Set one round over the bottom of a glass that fits inside your cupcake pan holes. Push down on the outside of the parchment to make a pleated, tall, “cup-like” liner. Grease the bottoms of the cup only. Set in large cupcake holes.
- In a mixing bowl, beat the butter (or butter and oil), sugar and honey. Add the eggs, one at a time and beat until incorporated. Add the egg white and vanilla and beat in.
- Sift together the 1 to 1 flour, tapioca, brown rice flour, oat flour, baking soda, and baking powder in another bowl.
- Stir the milk and vinegar together in a small bowl. To the mixing bowl, add one third of the flour mixture and beat in. Add one third of the milk/vinegar and mix in. Continue adding the flour mixture and milk mixture, alternately.
- Stir in the lemon juice, lemon zest, and limoncello. (or additional lemon juice).
- Let sit for 10 minutes. Spoon into the cup liners, two thirds full, only.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool.
- Push down in the center of each cake. Add a ½ -1 teaspoon of lemon curd or raspberry jam. Sprinkle each with powdered sugar, keeping the center free.
- Add a fresh raspberry to the center if you like. Serve each cake in the parchment. Each recipient will unwrap their blossom cake as they are eating (and not miss any of the crispy browned cake pieces on the top portion of the parchment).
Notes
This recipe can also be used for a 9 inch, 2 layer cake. Use parchment or grease and flour the bottoms and sides of the pans. Bake at 350 for 28-30 minutes or until a toothpick comes out clean. Cool before adding lemon curd to the center and frosting with lightly sweetened whipped cream or vanilla buttercream. Top or decorate with raspberries.
