Best 4 Gluten Free Lemon Cake Recipes
Attention all gluten-free enthusiasts and lemon cake lovers! Get ready to embark on a delightful culinary journey as we explore the realm of gluten-free lemon cake recipes. Whether you're a seasoned baker or just starting, this article will guide you through the process of creating a mouthwatering, citrusy masterpiece that will tantalize your taste buds and leave you craving more. With careful ingredient selection and a few simple techniques, you'll be able to whip up a fluffy, moist, and irresistibly flavorful gluten-free lemon cake that will be the star of any occasion. So, grab your aprons, preheat your ovens, and let's dive into the world of gluten-free lemon cake baking!
Here are our top 4 tried and tested recipes!
NIGELLA'S GLUTEN FREE LEMON POLENTA CAKE
I have converted this one too. Very light and refreshing in the summer. I always serve it with Homemade lemonade.
Provided by nortocbaking101
Categories Breakfast
Time 50m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to to 350 degrees farenheit. line the base of a 1x23 cm springform round cake pan with parchment paper. butter the sides of the tin.
- Beat butter and sugar until pale and whipped.
- Mix the almonds, cornmeal and baking powder in stage with the 3 eggs until all ingredients are combined.
- Then beat in the lemon zest, scrape the cake mix into the tin
- Bake about 40 mins, or until cake tester comes out clean.
- Make the syrup by boiling together lemon juice and sugar in a medium saucepan. once the icing sugar is dissolved in the pan you are done.
- Prick the top of the cake all over with the cake tester and pour the warm syrup over the cake and leave to cool before taking the cake out of the pan.
LEMON DRIZZLE CHICKPEA CAKE (GLUTEN, DAIRY FREE)
Make and share this Lemon Drizzle Chickpea Cake (Gluten, Dairy Free) recipe from Food.com.
Provided by Karolina_London
Categories Healthy
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put the chickpeas in a food processor and blitz until they make a paste.
- Add the eggs, sugar, zest of the lemon and juice of half the lemon and blitz until it makes a batter.
- Pour into a well-greased and lined 2lb loaf tin, and cook in a medium oven, 160C, for around 45 minutes
- Remove from the oven and drizzle over the honey.
- Leave to cool for 15 minutes, then pour over the juice of the other half of the lemon.
- Leave to cool completely before removing, carefully, from the tin.
- This cake has the texture of Madeira cake, and really doesn't taste of chickpeas. You can also make it with orange and with lime. It will keep for up to a week, but does not freeze well.
Nutrition Facts : Calories 360.4, Fat 4.8, SaturatedFat 1.3, Cholesterol 139.5, Sodium 360.6, Carbohydrate 71.6, Fiber 4.9, Sugar 47.3, Protein 10
GLUTEN-FREE LEMON POUND CAKE
Let Betty Crocker® Gluten Free yellow cake mix help you make a wonderful lemon pound cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Butter 9x5-inch loaf pan; sprinkle with 1 teaspoon of the dry cake mix.
- In large bowl, beat butter and cottage cheese with electric mixer on medium speed until well blended. Beat in eggs one at a time. Beat in vanilla, almond extract and lemon peel. Beat in cake mix just until well mixed. Batter will be thick and slightly lumpy. Scoop it into pan, and spread evenly.
- Bake 1 hour and 20 minutes. Cool 10 minutes in pan on wire rack.
- Loosen sides of loaves from pan; remove from pan and place top side up on sire rack. Cool completely, about 3 hours before slicing. Sprinkle with powdered sugar before serving.
Nutrition Facts : Calories 210, Carbohydrate 24 g, Cholesterol 65 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 11 g, TransFat 0 g
GLUTEN-FREE LEMON PUDDING CAKE
This has been a favorite of everyone I've made this for in the past 20 years!
Provided by Terri Cabral
Categories Puddings
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Sift together into mixing bowl: flour sugar salt
- 2. Stir in: lemon zest lemon juice egg yolks (well beaten) milk
- 3. Fold in: egg whites stiffly beaten
- 4. Pour mixture into a 1 quart casserole or 4 custard cups. Set in a pan of water (1 inch deep) Bake 350 degree oven (F) until top is brown (not burned) Oven time may vary from oven to oven. Serve warm or cold with or without whipped cream.
Tips:
- Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling for ingredients while you're in the middle of baking.
- Use Fresh Lemon Juice: Fresh lemon juice will give your cake a brighter, more vibrant flavor than bottled lemon juice. If you don't have fresh lemons on hand, you can substitute bottled lemon juice, but be sure to use 100% lemon juice, not a lemon-lime blend.
- Don't Overmix the Batter: Overmixing the batter can make your cake tough and dense. Mix the batter just until the ingredients are combined, then stop.
- Bake the Cake Until a Toothpick Inserted into the Center Comes Out Clean: This is the best way to ensure that your cake is cooked through without overbaking it.
- Let the Cake Cool Completely Before Frosting It: This will help prevent the frosting from melting and running off the cake.
Conclusion:
This gluten-free lemon cake is a delicious and refreshing treat that's perfect for any occasion. With its moist, tender crumb and bright, citrusy flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a gluten-free dessert, give this lemon cake a try. You won't be disappointed.
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