Lime Cake with Cream Cheese Frosting – Gluten-free version

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 175°C (345°F) and grease Loaf pan.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Whip the soft butter with the sugar, until pale and fluffy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Cream the butter soft, at room temperature: cold butter doesn't take in air, and melted butter doesn't hold it.
3. 3
   Add the eggs one at a time, beating after each until absorbed.

   💡One egg at a time, and only when the previous one is absorbed: that way the emulsion holds and the batter doesn't split into curds.
4. 4
   Add the yogurt, lemon juice and lemon zest and mix.
5. 5
   Add the gluten-free flour blend and baking soda and Fold gently, just until no dry gluten-free flour blend remains.

   ⚙ FoldingSilicone spatula

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry gluten-free flour blend: vigorous mixing of a batter with gluten-free flour blend develops gluten.
6. 6
   Pour into the pan.

   Baking pan
7. 7
   Bake 40–45 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Whip the cream cheese, powdered sugar and lemon juice into a smooth frosting.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk
9. 9
   Let the cake cool completely and cover it with the frosting.

   Offset spatula

   💡Frost only a completely cool cake: on a warm cake the cream cheese frosting melts and runs down the sides.