Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
January 28, 2015 at 6:25 pm
Simply gorgeous! And the perfect antidote to the dreary winter weather.
January 30, 2015 at 12:03 pm
January 29, 2015 at 4:03 am
Oh, does that ever look lovely! Brings back such sweet memories of the days when we lived in Flin Flon, Manitoba! That was a long time ago!
Jeanne, is it a Manitoba thing??
Stacie S. says
January 29, 2015 at 7:46 am
This looks absolutely divine! I love citrus flavors 🙂 They are just so nice and refreshing. Can’t wait to try this 🙂 I found your site a couple of months ago and every one of your recipes I have tried so far has been delicious! Keep up the great job!
January 30, 2015 at 12:04 pm
Thank you so much,Stacie! I’m so glad to hear that. 🙂
Audrey @ Gluten-Free Vegan Love says
January 30, 2015 at 10:14 am
Hi Jeanine, although I can’t make this cake because of the eggs, I simply can’t stop staring at it — it’s so gorgeous! Those colorful little specs of citrus are making me happy 🙂 ♥
Thanks, Audrey! While separating out ALL the eggs for this, I was so thankful for the fact that I can have eggs. Phew! 🙂
Mary Anne says
February 2, 2015 at 10:46 pm
This cake reminds me of the chiffon cakes I made when we had our own eggs on the farm. Will make this gluten free version for my Grand daughter’s birthday. Thanks!
February 8, 2015 at 8:31 am
Ah, recipes when you have an abundance of eggs – those are the times you can use 7 eggs without feeling bad. 😉 Happy Birthday to your grand daughter!
Julia @ Swirls and Spice says
February 3, 2015 at 10:00 pm
So lovely and cheerful! What a cake! Perfect for citrus season too!
Thanks, Julia! So much beautiful citrus available now, have to make the most of it!
Pam Solomon says
February 11, 2015 at 7:42 pm
This cake is definitely going to be a hit in our home! Lemon and citrus in general are some of our favorite flavors!
February 12, 2015 at 7:23 am
Thanks, Pam! I hope you enjoy it!
February 22, 2015 at 9:12 pm
My family absolutely loved this cake. My 6 year old declared that this will “totally be my birthday cake.” One question though, your description says it is filled with zest, but it is not listed in the ingredients or the instructions. Did you add zest to the cake or just sprinkle it on top?
February 23, 2015 at 8:16 am
Ah, Andrea, I’m so glad to hear that your 6 year old loved it! I can not BELIEVE that I forgot to mention the zest in both the ingredients AND the instructions. Ugh! I’m so sorry! It’s been added now, but obviously, it’s good without it too. 😉 Thanks so much for pointing that out to me. Sorry!
March 5, 2015 at 9:02 pm
Oh my goodness Jeanine, that looks delicious! Does it need a certain size angel food pan?
March 5, 2015 at 9:06 pm
Thanks, Gwen! It’s just a standard Angel Food pan, I think they can also be called a 10″ tube pan?
March 14, 2015 at 5:09 pm
Made this yesterday. Worked perfectly and tasted superb! I did use the drizzle.
March 19, 2015 at 8:20 pm
Thanks so much for sharing a picture on FB too, Jeanette! Your cake looked AMAZING!!
Gail Houser says
September 17, 2015 at 12:15 pm
I made this for my son’s birthday. It was amazing!!!! like a burst of summer! I made it with the citrus curd that is in the description and together this cake is so delicious! I am never disappointed with your recipes
March 18, 2016 at 7:56 pm
Looks wonderful! Could this be made ahead of time and frozen if well sealed?
December 18, 2016 at 4:01 pm
My cake fell out of the pan in pieces shortly after I turned it upside down . What did I do wrong? The tube pan was not greased and wasn’t no stick.
March 14, 2017 at 2:21 pm
In needing a non-chocolate gluten-free cake for a celiac relative, I’ve tried a few white and yellow cake recipes but haven’t been pleased with the results. They taste great but the texture is always heavier than I hoped for.
Then I found this recipe. I’ve never made a cake like this so my first challenge was choosing a pan. I settled on a Wilton 10″ tube pan, made of aluminum, i.e. not non-stick.
Mixing was easy though I worried that I had been too thorough when folding in the eggs whites causing some deflation. That fear was reinforced when the cake didn’t rise too much during baking. I let it cool for 75 minutes. My other fear was getting it out of the pan cleanly.
Well, my fears were for naught! Using a knife with a thin blade, the cake came out of the pan easily. Then I cut a slice out of it. WOW! This was an outstanding cake! It’s light and fluffy but still moist. It’s fantastic just as is!
Thank you so much for posting this recipe.
Megan Ancheta says
February 16, 2018 at 3:03 pm
Jeanine, this cake is just gorgeous! I love it!
February 16, 2018 at 3:21 pm
Thanks, Megan! I love that citrus is in season at the time of year we need it most. It makes me happy.
Jeane Lind says
March 3, 2018 at 6:42 pm
I have your recipe for Gluten Free Baked Vanilla Donuts. My family loves them.
I have a friend who loves them and would like to make them with regular flour. Will that work one for one?
Thank you in advance.
March 4, 2018 at 5:24 pm
I’m really not sure, Jeane, sorry!
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