Gluten Free Lemon Cake

By simply switching out the flour in this Barefoot Contessa recipe and cooking the ingredients in a bundt pan, I was able to create an easy, pretty, and delicious centerpiece for a recent book club meeting. The cake was so good and so easy, I made another one for the PTA a few days later. Here’s the recipe if you’d like to give it a try…



Gluten Free Lemon Cake

If you love lemon, you’ll LOVE this cake!

1/2 pound (2 sticks) unsalted butter, at room temperature

2 1/2 cups granulated sugar, divided

4 extra-large eggs, at room temperature

1/3 cup grated lemon zest (6 to 8 large lemons)

3 cups gluten free flour (I use Bob’s Red Mill)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup freshly squeezed lemon juice, divided

3/4 cup buttermilk, at room temperature

1 teaspoon pure vanilla extract


2 cups confectioners’ sugar, sifted

3 1/2 tablespoons freshly squeezed lemon juice


Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans OR a large bundt pan. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely. For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Homemade Play Dough

1 cup salt

2 cups flour

2 cups water

1 Tbsp. cream of tartar

2 Tbsp. oil

Food coloring

Combine all ingredients in a saucepan and cook over medium heat until everything is well mixed and the dough forms into a ball. Remove from the pan and knead a few times.  Store in an airtight container.  For a fun and fabulous twist, add glitter!

Super Cheesey

One of my favorite ways to make something fancy in a flash is to add an easy but unexpected detail. One example is to use pie crust cutters to cut out the cheese for your appetizer platter. Little ones REALLY enjoy “cutting the cheese.” If you have some little “helpers” (or a culinarily-challenged spouse/friend) dying to do something for the party while you frantically attend to last-minute details, this is a great way to keep them busy and out of your hair. If you’ve no time for cheese cutting, put some pie crust cutters in the middle of a cheese platter for a fun party activity.