Our gluten-free Easter cake is a light and moist lemon layer cake filled with rich buttercream and softly whipped double cream filling and topping.
This gluten-free Easter cake takes just 20 minutes to bake and uses cornflour, so it is naturally gluten-free with a really moist texture. A portion of this light lemon cake works out at only 362 calories per portion. Decorate with Mini Eggs.
- 6 large free-range eggs
- 220g caster sugar
- 200g cornflour
- For the filling:
- 140g butter
- 180g caster sugar
- finely-grated zest and juice of 2 lemons
- 2 eggs, beaten
- 300ml softly whipped double cream
- small Easter eggs (eg, Mini Eggs), for decoration
- You will need:
- 3 x 20cm round cake tins, greased and lined
Preheat the oven to 180°C. Beat the eggs with the caster sugar until light and fluffy and the whisk leaves a ribbon trail when lifted out of the mixture. Sieve the cornflour into the mixture and fold it in gently. Divide the batter between the cake tins and bake for 15-18 mins until golden brown and cooked through.
While the cake is baking, prepare the lemon curd. Put the butter, sugar, lemon zest and juice in a small saucepan over a low heat. Stir until the sugar dissolves and pour in the beaten eggs. Continue to cook (make sure that the sides of the pan are touchable at all times, this is a good way to control the heat). As soon as the curd can coat the back of a wooden spoon, it’s ready. Allow to cool completely.
Once the cakes are cool, assemble the cake by layering up with lemon curd, whipped cream and chocolate Easter eggs. Top with extra chocolate eggs and serve.
Top tips for making gluten-free Easter cake
The gluten-free Easter cake includes a homemade lemon curd recipe but if you want to save time you could opt for a readymade lemon curd instead which you can buy from most supermarkets.