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33 Comments
Jane R.
August 7, 2015
Would love to hear comments from people who have actually made the cake and made it as written. Has anyone done this who can comment?
NCdana
August 5, 2013
Do you think Cup for Cup could be used instead of Bob's? I don't think you need the gum with it. Looks like a fabulous cake!
Patty B.
August 4, 2013
I love your site .. it's one of the most attractive I have seen. It's also very easy to navigate. Keep up the wonderful work.
Patty B.
August 4, 2013
My all time favorite flavor has always been lemon, specifically, lemon meringue pie. There is a Mechanicsburg, Ohio. Where is yours?
deborah H.
August 4, 2013
Virginia, in our gluten fee bread, we replace eggs with lots of whipped egg whites. They give it some structure.
Virginia S.
August 4, 2013
I really would like to try this. My grandson is allergic to wheat and eggs, so I need a good substitute for the eggs. The "egg replacer" I've used turns the product to a sponge with terrible texture. Any suggestions?
thirschfeld
August 4, 2013
Try flax meal and water. I don't know a ratio but vegans use it as an egg replaced often. You could probably find info online.
deborah H.
August 4, 2013
I'm gonna give this a go, and make happy all the customers every day who beg us for GF treats. Thanks!
ATG117
July 30, 2013
Beautiful. How would you sub for flour. 1:1 and leave out xanthan? I'm not at all well versed in GF baking.
Andrea D.
July 30, 2013
I've never had candied lemons, and this cake looks like the perfect place to start :)
Devangi R.
July 30, 2013
Since I saw this cake yesterday night, I want to have it. So cool. I am having a drive-in picnic in my living room tonight. So good Tom.
Guy
July 30, 2013
Is there an substitute for Xanthan Gum?
_alyssa
August 4, 2013
Ground chia seeds, ground flax seeds, and psyllium husks (whole or powdered) are wonderful substitutes for the xanthan. With cakes and quick breads I don't think you really need the gums. I've been leaving them out and find the texture to be superior, more crumbly and less gummy.
thirschfeld
August 4, 2013
Those are all excellent choices. I often find Xantham to be weird but in the case of this cake the texture is perfect and, to my gratification, I think better then a wheat flour cake.
_alyssa
August 4, 2013
Well then I guess I'll be bustin out the dusty jar of xanthan, as well as picking up a bag of BRMGF. I usually make my own GF mix but I will follow your recipe to the letter. I have a bit of a lemon addiction myself but have always shied away from the extract. Do you have any favorite brands you can suggest? Also a big thank you for your lovely writing and photos, which alone are worth the read. I especially like the way you gracefully shift from the beauty of the present to the nostalgia of your own youth and back again. Mostly I want to pack up a delicious picnic for my family with your lemon cake and go to that drive-in at Mechanicsburg. Sweet stuff.
AntoniaJames
July 30, 2013
Excellent piece, in all respects. One of your best ever. (That's saying a lot!) ;o)
Kitchen B.
July 30, 2013
Loved.....'youthful attempts at manhood'! And lemon cake. And drive-ins! Love the writing.
mrslarkin
July 30, 2013
So looking forward to trying this, as my first go round with BRMGF scones was meh. Way too beany. I'd love to turn this into cupcakes, with a big ol' lemon round on top.
thirschfeld
July 30, 2013
I wouldn't think BRMGF would be good in scones because they are pretty sublet. I made a chocolate sheet cake with it and wasn't sure how it was going to be until it baked. Besides if you have been in you cake doesn't that make it a complete protein?
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