Gluten-free Lemon Cake
Pane-Bistecca
A gluten-free lemon cake is just as good as a “normal” lemon cake! You hardly notice any difference! The important thing is to make lots of lemon drizzle and soak the cake well. Then it is incredibly good!
It keeps very well for a few days!
It keeps very well for a few days!
Ingredients
180 g gluten-free Flour
80 g Almond Flour
2 tsp Baking Powder
1 tsp Xantan Gum (I always add this to the pastry, even if it is already in the flour mixture!)
1 Pinch of Salt
180 g Sugar
220 g soft Butter
4 Eggs
2 Lemons, the zest and juice
100 ml Milk
2 tsp Vanilla Extract
8 Lemons the Juice
100 g Icing Sugar
Drizzle
Instructions
1
Step 1
Line a cake tin with baking paper.
2
Step 2
Mix the flour with the almond flour, xanthan gum, salt, baking powder and sugar.
3
Step 3
Now mix in the softened butter using a food processor and add the eggs one at a time.
4
Step 4
Finally, mix in the milk, vanilla extract and lemon juice and zest.
5
Step 5
Pour the batter into the cake tin and bake in a preheated oven at 180°C for approx. 60-65 minutes.
6
Step 6
Leave to cool slightly, then make holes in the cake with a wooden skewer.
7
Step 7
For the icing, mix the lemon juice with the powdered sugar very well. Then slowly pour over the cake. I do this by pouring again every 5 minutes, letting it soak in, then pouring again.
Notes
Stored in an airtight container you can keep it for 3-4 days. Here are more gluten-free Recipes
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