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Gluten-free lemon cake decorated with fresh lemon slices
Light lemon cake, gluten-free

Gluten-Free Lemon Cake

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
Gluten-free flours lack gluten, which provides the structure in traditional cakes, making them prone to crumbling. Here, egg foam and fat emulsion take over as the 'glue'. The acidity of the lemon not only flavors the cake but reacts with the baking powder to assist in rising.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake Pan
  • Lemon Juicer
  • Whisk

Allergen Information

⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Beat eggs with sugar and salt until foamy (min. 5 minutes).

Tip: This provides airiness.
2 ✓

Mix in liquid cream, lemon juice, and zest.

Tip: Fat from cream softens the GF flour granules.
3 ✓

Fold in the flour mixed with baking powder.

Tip: Work quickly; gas production starts as soon as moisture hits the baking powder.
4 ✓

Bake at 350°F (180°C) for 25-30 minutes.

Tip: Don't overbake, GF flours dry out fast.

Recipe FAQ

Why did it crumble when sliced?
GF cakes are more fragile. Let it cool completely before cutting, as the structure (starch gel) isn't stable while warm.

Ingredients

  • 1 3/4 cups Gluten-Free Flour Blend (for baking)
  • 3/4 cup Granulated Sugar
  • 1/4 cup Fresh Lemon Juice
  • 1 lemon Zest
  • 3 large Eggs
  • 3/4 cup Heavy Cream (liquid, in batter)
  • 1 tsp Baking Powder
  • 1 pinch Salt
  • 1/2 cup Powdered Sugar