The sponge for our gluten-free lemon cake is light and fluffy. We've layered it with the decadent combination of clotted cream and lemon curd for the ultimate afternoon treat.
This gluten-free lemon cake takes under an hour to prepare and cook making it very easy. We have layered the sponges with a filling of clotted cream and lemon curd but lightly whipped fresh cream and raspberries would also work well. It’s important to check your baking powder is gluten-free as many people do not realise it could contain gluten.
Ingredients
- 2 lemons
- 3 eggs
- 110g golden caster sugar
- 75g cornflour
- 1/2tsp gluten-free baking powder
- 25g ground almonds
- 25g melted butter
- Icing sugar, for the top
- For the syrup:
- 4tbsp sugar
- For the filling:
- 175g clotted cream
- 4tbsp lemon curd
- You will need:
- 2 x 16cm round cake tins, base lined, sides greased
Method
Preheat the oven to 180C/Gas 4 and prepare the cake tins. Zest the lemons and set the zest aside. Cut a few slices of lemon and coat them in some of the sugar, arrange in the base of one tin. Squeeze the juice and reserve to make a syrup late.
Whisk the eggs and remaining sugar together until the mixture is pale and thick and leaves a trail on the surface. Gently fold in the cornflour, almonds and baking powder followed by the melted butter and lemon zest.
Divide between the tins and bake for 25-30 mins until the sponge springs back when pressed. Cool in the tins for 10 mins then run a knife around the edge and turn out. Carefully peel off the baking parchment making sure the lemons stay intact.
Meanwhile, make the syrup. Warm the lemon juice in a pan with the sugar, stir until dissolved. Taste, if too sour for your taste add a little more sugar. Drizzle over the warm cakes.
Once the cakes are cool place the bottom half (the one without the lemons) onto a serving plate. Spoon over the cream and spread to the edges, followed by the lemon curd. Top with the top half. Before serving dust with icing sugar.
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Top tips for making gluten-free lemon cake:
- For another citrusy variation, swap the lemons for oranges or use a combination of the two
- If you'd prefer a lighter filling, try a lemon curd yogurt such as The Collective Dairy Sicilian Lemon Curd yogurt
Related features:
Gluten-free cupcakes
Gluten-free cookies
Gluten-free shortbread
