After much pestering from my family for this recipe, I present to you my Gluten-Free Lemon Cake! I usually bake this cake when my boyfriend’s mum comes to visit because she is allergic to gluten. The first time I made it for her I crossed my fingers hoping she would like it and breathed a sigh of relief when she said it was really good. She even asked for a second piece of cake so I must have done something right! This pretty cake has a lovely lemony flavour and texture!
Every bite feels fresh. I highly recommend that you try it, It’s been a hit with gluten and non-gluten eaters alike.
Making this cake gluten-free was tricky. My first few attempts weren’t good; they were too dry. After a lot of trial and error, I finally found the perfect balance of rice and corn flour which resulted in this tender and moist cake. I chose healthy ingredients to make this cake; I used olive oil and reduced the sugar.
The cake is very easy to make, the only prep required is a bowl, a whisk or blender and about 10 minutes. You basically throw all the ingredients into one bowl, mix, plop the batter onto a greased cake pan, and bake for about 40 minutes.
This Gluten-Free Lemon Cake is a stunning dessert and proves just how easy it is to make a gluten-free cake can be!
If you try this recipe let me know what you think. Take a picture and share it on Twitter or Instagram with the hashtag #shoothecook. Cheers, friends!
Gluten-Free Lemon Cake, it is so good that you may think about giving up wheat flour. It has a lovely lemony flavour and texture!
- 3 large eggs, at room temperature
- 1 + ¾ cups of sugar
- 1 natural yogurt (125g), (keep the recipient to measure the other ingredients)
- 2 Tbsp of olive oil or rapeseed oil
- 2 Tbsp lemon juice
- lemon zest of half lemon
- 2 measures of rice flour
- 1 measure of corn flour
- 1 Tbsp of baking powder (1 sachet x 16 g)
- Icing sugar as garnish (optional)
- Fresh raspberries
Preheat your oven to 180°C and grease a 20cm cake pan with parchment paper. Set aside.
In a bowl whisk the eggs with the sugar until pale and thick enough to form a ribbon that dissolves onto itself.
Add the olive oil, yogurt, lemon juice and lemon zest. Beat until smooth.
Sift the rice flour, corn flour and baking powder on top and gently start to fold in until it is incorporated and smooth.
Pour the batter into the cake pan and bake at 180º for about 30-35’ or until a toothpick inserted in the centre comes out clean. Serve it as it is or garnish with a bit of icing sugar and some fresh raspberries.
*You can also use a lemon glaze to garnish the cake.
Want some more lemony goodness? Try this Healthy Blueberry Lemon Cake, it requires almost the same ingredients and is equally delicious.
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