AuthorE. Gluten
DifficultyIntermediate
TweetSave
Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins
 ½ tsp xanthan gum
 1 tbsp baking powder
 1 tsp salt
 ½ tsp unflavored gelatin
 1 ¼ cups sugar
 ½ cup butter flavored shortening
 ¾ cup milk
 1 tsp lemon juice
 2 tsp vanilla
 2 eggs
1

Preheat oven to 375. Grease and flour 9 x 13 or 13 x 18 pan, or line 1-2 muffin pans with cupcake liners. (You can bake cupcakes in batches if necessary.)

2

Combine flour, xanthan gum, baking powder, salt, gelatin, and sugar. Cut in shortening (or mix with an electric mixer) until the mixture looks like small crumbs.

3

Combine milk, lemon juice, and vanilla. Add to dry ingredients and beat with an electric mixer on low to medium speed for at least 2 minutes. Scrape the sides occasionally. The mixture should look smooth.

4

Add eggs and beat 1 to 2 minutes more.

5

Pour batter into prepared pan(s).

6

Bake a 9x13 pan for 25-30 minutes.
Bake a 13x18 pan for 15-20 minutes.
Bake cupcakes for 20-25 minutes.

Category

Ingredients

 ½ tsp xanthan gum
 1 tbsp baking powder
 1 tsp salt
 ½ tsp unflavored gelatin
 1 ¼ cups sugar
 ½ cup butter flavored shortening
 ¾ cup milk
 1 tsp lemon juice
 2 tsp vanilla
 2 eggs

Directions

1

Preheat oven to 375. Grease and flour 9 x 13 or 13 x 18 pan, or line 1-2 muffin pans with cupcake liners. (You can bake cupcakes in batches if necessary.)

2

Combine flour, xanthan gum, baking powder, salt, gelatin, and sugar. Cut in shortening (or mix with an electric mixer) until the mixture looks like small crumbs.

3

Combine milk, lemon juice, and vanilla. Add to dry ingredients and beat with an electric mixer on low to medium speed for at least 2 minutes. Scrape the sides occasionally. The mixture should look smooth.

4

Add eggs and beat 1 to 2 minutes more.

5

Pour batter into prepared pan(s).

6

Bake a 9x13 pan for 25-30 minutes.
Bake a 13x18 pan for 15-20 minutes.
Bake cupcakes for 20-25 minutes.

Gluten Free Yellow Cake (shortening based)