Gluten-free lemon cake recipe

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  • Gluten-free
serves: 8
Skill: easy
Cost: mid
Prep: 20 min
Cooking: 30 min

Nutrition per portion

RDA
Calories 340 kCal 17%
Fat 21g 30%
  -  Saturates 11g 55%
Carbohydrates 34g 17%
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  • 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

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