Lemon cake and a review of Mina’s gluten free baking mix

Update: after eating several pieces of this cake, it has grown on me.  It’s not pretty, but it tastes amazing!

I thought I would take a break from the chocolate/pumpkin thing for awhile and make a lemon cake.

The folks at Mina’s sent me a sample of their gluten free baking mix, along with the chocolate mix I made last week, and a bread mix.  They have lots of recipes on their site using their mixes.

In using the baking mix for this cake, I am not sure it holds up in cake batter.  The texture of the cake was very delicate; almost like an angel food cake, and easily fell apart.  It might be more suited for muffins or biscuits.  After making this cake I rate it a 7 out of 10.  Here is the original recipe.


1 cup Mina’s gluten free baking mix
1 tsp baking powder
1/2 tsp salt
1 cup sugar
2 tbs lemon peel
1 tbs lemon juice
2/3 cup butter or margarine, melted (I used grapeseed oil)
3 large eggs
1 tsp vanilla extract

1/2 cup sugar
1/4 cup lemon juice


Preheat oven to 350ºF.
Spray one 9 inch round cake pan and line bottom with parchment paper for easy removal. (I used an 8×8 square pan)
Stir together All Purpose Mix, baking powder and salt and set aside.
In mixer bowl combine sugar, eggs, lemon peel, lemon juice, vanilla and butter.
Add the set aside All Purpose Mix and beat on medium until smooth and fluffy for about 2 minutes.
Pour batter into prepared pan.
Bake for 35 minutes until is nicely browned and pick comes out clean.
Cool in pan on a rack for 10 minutes.
Remove cake to a rack and poke holes over the entire top of cake with a toothpick or wooden skewer.  ( I kept the cake in the pan)

Meanwhile, as the cake is cooling, in a saucepan bring sugar and lemon juice to a boil.
Reduce heat and let simmer for another 2 minutes.
Brush top of cake with all of the glaze until gone.

I did not boil or simmer the glaze, I just made sure it was warm and that the sugar was melted.

The cake is very lemony and sweet;  the lemon peel started to burn, but it did not affect the taste of the cake. Perhaps cutting it back to 1 tablespoon would help.    I had too much glaze; it made the cake a bit soggy so I only used about 3/4 of it.  It does taste really good though.  It’s a nice, refreshing change.

Would I recommend Mina’s all-purpose gluten-free baking mix?  Not for cakes at this point; but stay tuned for more recipes using the mix along with my reviews.


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