Are you looking for a gluten-free dessert that refreshes your taste buds and lifts your mood? Well, look no further because this gluten-free lemon cake recipe is the perfect treat for you! With a tangy and sweet flavour, this cake is sure to impress everyone at your next gathering.
Now, let’s dive into this zesty delight and learn how to make this gluten-free lemon cake recipe.
Ingredients:
- 2 cups gluten-free flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup lemon juice (about 2 lemons)
- 1 tbsp lemon zest
- 1/2 cup milk
Instructions:
- Preheat your oven to 350°F (180°C) and grease a 9-inch (23cm) cake pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the butter and sugar until light and fluffy.
- Add in the eggs, one at a time, and beat until well combined.
- Mix in the lemon juice and zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until well combined.
- Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
Nutritional Information:
- Serving size: 1 slice
- Calories: 240
- Total fat: 11g
- Saturated fat: 6g
- Cholesterol: 60mg
- Sodium: 160mg
- Total carbohydrates: 34g
- Dietary fiber: 1g
- Sugars: 21g
- Protein: 3g
Cooking Time:
- Preparation time: 15 minutes
- Cooking time: 35-40 minutes
- Total time: 50-55 minutes
Equipment:
- 9-inch (23cm) cake pan
- Mixing bowls
- Whisk
- Mixer
- Measuring cups and spoons
- Wire rack
Serving Suggestions:
This gluten-free lemon cake is perfect for any occasion. You can serve it as a dessert for a dinner party, a birthday celebration, or even as an afternoon tea-time treat. This cake pairs well with a cup of tea or coffee, and you can add a dollop of whipped cream or a scoop of vanilla ice cream to make it even more indulgent.
Variations:
If you want to switch things up, you can add blueberries or raspberries to the batter for a fruity twist. You can also replace the lemon juice and zest with lime or orange juice and zest for a different citrus flavour.
Substitutions:
If you don’t have gluten-free flour, you can use regular all-purpose flour. If you don’t have unsalted butter, you can use salted butter and adjust the amount of salt in the recipe. If you don’t have fresh lemons, you can use bottled lemon juice and lemon zest.
Storage:
You can store this gluten-free lemon cake in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
Tips:
- Bring all the ingredients to room temperature before starting to make the cake batter.
- Use fresh lemons for the best flavour.
- Make sure not to overmix the batter as it can result in a dense cake.
- Allow the cake to cool completely before frosting or decorating it.
Notes:
This gluten-free lemon cake recipe is adapted from Sally’s Baking Addiction.
Frequently Asked Questions:
Can I use regular flour instead of gluten-free flour?
Yes, you can use regular all-purpose flour instead of gluten-free flour. However, the texture and taste of the cake might differ slightly.
Can I use bottled lemon juice instead of fresh lemons?
Yes, you can use bottled lemon juice instead of fresh lemons. However, the flavour might not be as strong and fresh as using fresh lemons.
Can I freeze this gluten-free lemon cake?
Yes, you can freeze this gluten-free lemon cake for up to 3 months. Make sure to wrap it tightly in plastic wrap and aluminium foil before freezing.
Personal Thoughts:
This gluten-free lemon cake is one of my favourite desserts to make. It’s easy to make, and the tangy and sweet flavour is so refreshing. I love serving it with a cup of tea, and it’s always a hit with my guests. I highly recommend trying this gluten-free lemon cake recipe for yourself and indulging in this zesty delight.