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Are you looking for a delicious, gluten-free lemon cake recipe? Look no further! We’ve got the best gluten-free lemon cake recipes UK has to offer. Whether you’re looking for a classic lemon cake recipe or something a bit more daring, we’ve got you covered. Read on to find out more!
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Gluten Free Lemon Cake Recipe #1
- Ingredients:
- 200g gluten-free self-raising flour
- 200g caster sugar
- 200g butter
- 4 large eggs
- 2 lemons (zest and juice)
- 3 tablespoons milk
- 1 teaspoon baking powder
- Instructions:
- Preheat the oven to 180C/Gas 4 and lightly grease and line a 20cm cake tin.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, and then stir in the lemon zest and juice.
- Sift in the flour, baking powder and a pinch of salt, then fold in the dry ingredients until combined.
- Pour the mixture into the prepared tin and bake for 30 minutes, or until a skewer inserted into the centre comes out clean.
- Allow to cool in the tin before turning out onto a wire rack.
- Serve with a dusting of icing sugar.
- Nutritional Information:
- Calories: 302 kcal
- Protein: 5g
- Carbohydrates: 33g
- Fat: 16g
- Saturated fat: 10g
- Tips:
- You can switch out the lemons for limes or oranges if desired.
- For an extra zesty kick, try adding some grated ginger to the mix!
- Notes:
- This recipe is suitable for a gluten-free diet.
- This cake will keep for up to 3 days in an airtight container.
- Serving Suggestions:
- Serve with a dollop of yogurt or cream for a delicious dessert.
- Serve with a cup of tea for a lovely afternoon treat.
Gluten Free Lemon Cake Recipe #2
- Ingredients:
- 200g gluten-free flour
- 100g almond meal
- 200g caster sugar
- 4 large eggs
- 2 lemons (zest and juice)
- 1 teaspoon baking powder
- 250ml almond milk
- 100ml coconut oil
- Instructions:
- Preheat the oven to 180C/Gas 4 and lightly grease and line a 20cm cake tin.
- In a large bowl, mix together the flour, almond meal and baking powder.
- In a separate bowl, beat together the eggs, sugar, lemon zest and juice until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Finally, add the almond milk and coconut oil and mix until smooth.
- Pour the mixture into the prepared tin and bake for 30 minutes, or until a skewer inserted into the centre comes out clean.
- Allow to cool in the tin before turning out onto a wire rack.
- Serve with a dusting of icing sugar.
- Nutritional Information:
- Calories: 320 kcal
- Protein: 5g
- Carbohydrates: 36g
- Fat: 17g
- Saturated fat: 9g
- Tips:
- For an extra burst of flavour, try adding some poppy seeds to the mix!
- For a richer cake, try substituting some of the almond milk for cream.
- Notes:
- This recipe is suitable for a gluten-free diet.
- This cake will keep for up to 3 days in an airtight container.
- Serving Suggestions:
- Serve with a scoop of your favourite ice cream for a decadent dessert.
- Serve with a cup of coffee for a delicious mid-morning snack.
Frequently Asked Questions
- Can I make this cake with a different type of flour?
Yes, you can use any type of gluten-free flour for this recipe.
- Can I freeze this cake?
Yes, you can freeze this cake for up to 3 months.
- Can I make this cake vegan?
Yes, you can substitute the eggs, butter and milk for vegan alternatives.