Easter Brunch Cake

Hippity hoppity — Easter is on its way and here is a mouth watering brunch cake to delight all of your little egg hunters.

Easter Citrus Brunch Cake with Lemon Glaze

gluten-free Citrus Easter Brunch Cake from thepurepantry

Gluten-free Lemon Easter Brunch Cake

Serves 6-8

Ingredients:

½ cup coconut oil at room temperature (or non-hydrogenated shortening)

1 cup organic sugar

2 eggs (or equivalent egg replacer)

2 tablespoons honey (or agave nectar)

1 t. vanilla

1 T. lemon zest

1 T. orange zest

2 cups Elizabeth’s Gluten-free Flour Blend (cookbook recipe)  or organic All Purpose Baking mix from The Pure Pantry

1 t. baking powder

3/4 cup water

Preheat oven to 350˚F.

In a large mixing bowl, cream coconut oil  and sugar in electric mixer.  Add eggs (or egg replacer), one at a time, mixing until well blended.  Add honey or agave nectar and vanilla.

With fine grater, grate the yellow skin of a lemon until you have 1 tablespoon.  Add lemon zest to mixing bowl.   Grate the skin or an orange until you have 1 tablespoon.  Add orange zest and blend in both citrus zests.

With mixer on low setting, add baking mix and baking powder Blend until combined. Add water and blend until smooth but do not over mix.   Pour into  greased 4 cup (small) bundt pan or 10 inch cake pan for 35 minutes or until toothpick comes out clean.   Cool.  Turn out onto plate.  Pour Lemon Strawberry Glaze on top and garnish with fresh strawberries.

Lemon Strawberry Glaze:

½ cup lemon juice

½ cup agave nectar

1 T. lemon zest

1 cup powdered sugar

Instructions:

Stir together lemon juice and agave in medium mixing bowl.    Add lemon zest and whisk to combine.  Sift in powdered sugar and blend together.   Pour glaze over cooled cake.

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