Coffee Cake Friday: Lemon Buttermilk Snack Cake, Gluten-Free

by Jeanne on May 17, 2013

OLYMPUS DIGITAL CAMERAAs I look out of my window this morning, the sky is overcast and grey. The air is cool. But yesterday was gloriously sunny and warm.  I spent much of the afternoon in the garden, writing and soaking up the sun.  Such is Seattle springtime. One day it’s hot and sunny and feels like it could never be anything different. And then it rains and rains for days. But, Seattleites have learned to be grateful for the sunshine we get and to dream of the sunshine yet to come.

Our little family has had a bit of a cloud pass over us. dAhub was laid off from his job of 12 years last week. His (former) company is always laying folks off to make their budget projections and it was only a matter of time. He’s been lucky that he’s been there for as along as he has been.

To be honest, I think this is a good thing for him and for us. He’s not been happy there for a long time. And with each layoff, the powers-that-be just gave more work to the remaining folks. It’s not a good atmosphere in which to work. In fact, he had been talking about looking for a different position for the past few months, so this kind of feels to me like the universe telling him it was time for a change.

It’s so odd to think of him as no longer being at that particular company.  He started there when Girlfriend was a baby–so he’s worked there for most of her life.  I keep thinking of earlier times when his company was more friendly and convivial.  Folks who worked there used to give parties and hold gatherings for the excuse to have fun and hang out with each other.  But, over the years, as more and more people got laid off, the friendly nature of the company slowly eroded and it became just another job that was super stressful.

So, this is a good thing.  But, no matter how good it will be ultimately, the present is a bit stressful and unsure. We are fine—please don’t worry about us. But, something like this is always a bit of a blow to the gut. We are in need of a little extra comfort these days. Of course, I turn to baking in times like these. Not only is baking my comfort and haven, but it produces things that are comforting to the people around me. I wanted to share with you a cake I’ve been baking a fair amount lately as a pick me up.  It is a lemon buttermilk snack cake. This cake is simple and so easy to make on the spur of the moment. And it is fresh and lemony and tastes like happy sunny days and hopefulness. So, it’s our favorite treat at the moment.

I will keep you updated on how dAhub’s job search is going. Again, we’re not too worried–we are lucky that computer programmers are always in need. But, if you think of it, send good job-finding thoughts to dAhub as he embarks on this journey of change and following new paths.

Lemon Buttermilk Snack Cake, Gluten-Free
-inspired by The Wooden Spoon Dessert Book, by Marilyn M. Moore

Yield: 1- 8 in x 8 in cake


For the cake
1 ½ cups (210 g)  Jeanne’s Gluten-Free All Purpose Flour mix
¼ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
5 tablespoons (70 g) unsalted butter, soft
½ cup (100 g) granulated sugar
zest from one lemon (you pick the size—larger=more zest=more lemony taste)
1 extra-large egg
½ cup buttermilk (120 ml) or ½ cup milk of choice mixed with 1 teaspoon cider vinegar
extra butter and tapioca flour for pan

For the icing
1 cup (112 g) confectioner’s sugar, sifted
1 tablespoon unsalted butter, soft
2 tablespoons fresh lemon juice

Preheat oven to 350 degrees F/180 degrees C/Gas Mark 4

Grease and flour an 8 in by 8 in/20 cm by 20 cm pan with extra butter and tapioca flour

In a small bowl, mix together flour, salt, baking powder, and baking soda

In a large bowl, beat together butter and sugar until creamy. I use a hand mixer to do this, but you can use a whisk. Add the egg and beat until fluffy—about 1 minute. Add the lemon zest and beat until combined.

Add the flour mix and buttermilk alternately in several batches, beginning and ending with the flour mix.

Scrape batter into prepared pan and smooth top.

Bake at 350 degrees F until tester comes out clean, about 30 minutes.

While cake is baking, make the icing.  In a small bowl, whisk together all ingredients until creamy.

Cool in pan for 5 minutes. Then spread icing over entire surface of warm cake and allow to cool. Cake may be served warm or cold.

Store in an airtight container for up to 5 days at room temperature.

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