LEMON SPONGE CAKE WITH LEMON GLACÉ ICING

Prep Time: 30 minutes

Cook Time: 1 hour

Serves: 6-8

Ingredients:

• 225 g butter or margarine

• 225 g white sutar

• 225 g gluten-free flour

• 5 eggs

• 1 lemon, juice and finely grate rind
• 2 tsp baking powder

• 1 tsp Kawartha Spice Coffee & Dessert Rose Sprinkle

Lemon Glacé Icing:

• 225 g icing sugar (confectioners)

• 3 drops yellow food colouring

• 3 tbsp lemon juice

Method:

Preheat oven to 350 F

1. Cream butter or margarine for about 30 minutes until sugar is dissolved and creamy.

2. In a separate bowl, whisk eggs, then slowly add to creamed batter.

3. Add grated lemon rind.

4. Fold in baking powder and gradually add in sieved gluten-free flour.

5. Grease 8″ baking pan with butter or margarine, dust with flour to coat greased pan.

6. Bake for 1 hour, let cool thoroughly before icing.

Lemon Glacé Icing:

Mix icing sugar, food colouring and lemon juice together to form a thick coating consistency.  Beat until smooth and glossy.  Pour over cool cake.

Recipe tested by Kawartha Spice Co. * Photo of Lemon Cake by Kawartha Spice Co. * Product Photo by thefoodstudio.ca