NEW! Mini Chocolate Chip Cookies – Snack Packs
The same XO Baking Co. taste you love, now in a ready to eat bite-sized treat! These mini chocolate chip cookie snack packs are perfect for your kid’s lunches or on-the-go snacking! Order today!
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Where Can I Pick Up XO Baking Mixes In Stores?
In addition to online ordering, you can find XO Baking Co. ™ Gluten Free Baking Mixes at a store near you using our online search tool! You’ll find us in the finest Canadian retailers too. More and more stores are adding quality, great tasting XO Baking Co. products EVERYDAY! So ask your grocer where you can find it on their shelves!
One of my all time favorite desserts is Lemon Cake. Not a fancy lemon cake. Just your traditional lemon bunt or loaf cake with the almost transparent glaze on top. My good friend Sheryl, from Culinary school, started a fantastic food blog, called Mama’s Gotta Bake and she posted this wonderfully looking lemon cake recipe from the Barefood Contessa. The only problem … it wasn’t gluten free! But, with the help of my Gluten Free All Purpose Flour Blend, the problem was immediately fixed. Boy oh boy was this a treat!!
Adapted from Barefoot Contessa at Home
1 1/2 cups XO Baking Co. Gluten Free All Purpose Flour Blend
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain greek yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (about 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/4 inch loaf pan. For easy removal, line the bottom of the pan with parchment paper.
In a medium bowl, whisk the flour, baking powder and salt together. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla extract. Slowly add the dry ingredients into the wet ingredients, mixing by hand or with an electric mixer. Lastly, mix the vegetable oil into the batter, until smooth. Pour the batter into the prepared pan and bake for about 50 minutes, until a toothpick inserted into the middle of the cake comes out clean.
Cook the 1/3 cup of lemon juice and remaining 1/3 cup sugar in a saucepan pan, over low to medium heat, until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully take cake out of pan and place on a cooling rack over a baking sheet. While the cake is still warm, take a toothpick or skewer and gently poke holes into cake and then pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
To make the sugar glaze topping, whisk together the powdered sugar and lemon juice to a pourable consistency, and then pour over cake.