This mini sheet cake gets a moist, tender crumb from a blend of gluten-free flours, just enough sugar, and La Tourangelle Grapeseed Oil. Neutral grapeseed oil lets the delicate flavor of lemon zest shine, and it keeps the cake soft even when refrigerated.This cake comes together in minutes with a bowl and a whisk and the recipe is super versatile. Bake the batter in muffin tins for muffins or cupcakes. Double the recipe for a full sheet cake to feed a crowd (when the day comes for crowds again!) or cut it in half and bake it in a loaf pan if you’re just baking for one or two. Switch up the citrus and try this with orange or tangerine.Top with cream cheese frosting laced with lemon zest, though you can also sprinkle with a little powdered sugar, top with a lemon glaze, or serve slices with whipped cream and fresh berries.
This mini sheet cake gets a moist, tender crumb from a blend of gluten-free flours, just enough sugar, and La Tourangelle Grapeseed Oil. Neutral grapeseed oil lets the delicate flavor of lemon zest shine, and it keeps the cake soft even when refrigerated.This cake comes together in minutes with a bowl and a whisk and the recipe is super versatile. Bake the batter in muffin tins for muffins or cupcakes. Double the recipe for a full sheet cake to feed a crowd (when the day comes for crowds again!) or cut it in half and bake it in a loaf pan if you’re just baking for one or two. Switch up the citrus and try this with orange or tangerine.Top with cream cheese frosting laced with lemon zest, though you can also sprinkle with a little powdered sugar, top with a lemon glaze, or serve slices with whipped cream and fresh berries.
