Recipe Overview 🍽️
The gluten-free lemon cake is a light and flavorful alternative to traditional lemon cakes. By using gluten-free flours, it’s perfectly suited for those on a gluten-free diet while still maintaining a tangy lemon flavor and airy texture. This is a fresh and fragrant dessert that everyone in the family will enjoy, even those who don’t follow a gluten-free diet.
| Prep Time | Total | Servings |
|---|---|---|
| 15 Min | 45 Min | 8 to 10 people |
History of the Recipe ✍️
Lemon cake is a classic dessert, appreciated for its light and refreshing flavor. In this gluten-free version, wheat flour is replaced by alternative flours like rice or corn flour, making it accessible for those avoiding gluten. The Gluten-free lemon cake is often associated with afternoon teas or summer desserts due to its refreshing nature and lightness.
Ingredients 🛒
listed in the order of use in the procedure:
- 150 g gluten-free flour (rice flour, corn flour, or a gluten-free blend)
- 150 g cane sugar or coconut sugar
- 3 eggs
- 120 ml olive oil or coconut oil
- Juice and zest of 2 lemons
- 1/2 tsp gluten-free baking powder
- 1/2 tsp baking soda
- 1 pinch of salt
- 120 ml plant-based milk (almond, soy, or oat)
- 1 tsp vanilla extract (optional)
Steps (How to Make ) 🥣
- Preheat the oven: Preheat your oven to 180°C (350°F). Grease a 20 to 23 cm round cake pan or line it with parchment paper.
- Prepare the dry ingredients: In a bowl, mix the gluten-free flour, baking powder, baking soda, and salt.
- Mix the wet ingredients: In another bowl, whisk the eggs, oil, sugar, lemon juice, and zest. Add the plant-based milk and vanilla extract if used.
- Combine the mixtures: Gradually add the dry ingredients to the wet ingredients and mix gently until smooth.
- Bake: Pour the batter into the prepared pan and bake for 30 to 35 minutes. Check the cake by inserting a toothpick in the center—it should come out clean.
- Cooling: Let the cake cool in the pan for 10 minutes before removing it. Then, cool it completely on a wire rack.
Chef Tips 👨🍳
- For a more intense lemon flavor, add a little lemon zest to the icing or even to the batter.
- For extra sweetness, top the cake with a lemon glaze (mix powdered sugar and lemon juice).
- Feel free to add poppy seeds for a crunchy texture and beautiful contrast.
Possible Variations 🎭
- Lemon Poppy Seed Cake: Add 1 to 2 tbsp of poppy seeds for an interesting texture.
- Lemon Raspberry Cake: Add fresh or frozen raspberries to the batter for a fruity taste and color contrast.
- Lemon Ginger Cake: Add a bit of grated fresh ginger or ground ginger for a spicy kick.
Bake Time 🔥
Baking the gluten-free lemon cake takes about 30 to 35 minutes at 180°C (350°F). This ensures that the cake is cooked evenly, resulting in a light and airy texture with a delightful tangy lemon flavor.
How to Store 🥡
How to Store the Gluten-Free Lemon Cake
Store the cake in an airtight container at room temperature for 2 to 3 days. You can also refrigerate it to extend freshness for up to 5 days.
How Long Does the Gluten-Free Lemon Cake Last?
The cake lasts about 3 days at room temperature and up to 5 days in the refrigerator.
Food and Drink Pairings 🥂
This Gluten-Free Lemon Cake pairs well with a hot drink such as green tea, black tea, or a light coffee. It can also be enjoyed with homemade lemonade. For a richer dessert, serve it with a scoop of vanilla ice cream or vegan whipped cream.
Presentation Suggestion 🍽️
Serve the Gluten-Free Lemon Cake sliced with a side of fresh fruit salad or a few sprigs of fresh herbs like mint. For an elegant touch, sprinkle powdered sugar over the cake and garnish with lemon slices or zest.
Why It’s Healthy 💚
This Gluten-Free Lemon Cake is a great option for those avoiding gluten. It’s lighter than traditional cakes, thanks to the use of plant-based oils and milk. The lemon provides a source of vitamin C and fiber while adding a refreshing flavor.
Nutritional Value (per serving) .
- Calories: 180 kcal
- Protein: 3 g
- Carbohydrates: 25 g
- Fats: 8 g
- Fiber: 2 g