Gluten-free Lemon Cake
Today we want to share the recipe for a simple summer cake with you guys!
Time is running like crazy this year and somehow the summer passes by way too fast. Especially here in the countryside you can really sense how autumn is in the air already.
Even if the days are still warm and sunny, the nights are getting longer and the grass is always wet on my evening walks with Carry already.
But let’s cherish most of summer while it still lasts – so here you go for a wonderful gluten-free lemon cake recipe. It’s super easy to make and is perfect for any summer picnic or just as a sweet breakfast treat. We hope you enjoy the recipe guys!
Easy Gluten-Free Lemon Cake with Rosemary
Ingredients
- 250g gluten-free flour mix (we like to use the „Universal“ mix from Bauckhof)
- 2 tsp baking powder
- 1 tsp ground turmeric (optional, for the color)
- 250g soft butter
- 250g sugar
- 1 pinch of salt
- 1 pinch of ground vanilla
- 3 eggs (size M or L) – room temperature
- 6-7 tbsp lemon juice – 4 tbsp for the batter and 2-3 tbsp for the icing (about 3 organic lemons, wash lemons beforehand and zest)
- 2 tbsp lemon zest (10g) – 1 tbsp for the dough and 1 tbsp for topping (from about 3 organic lemons)
- 125g powdered sugar
- 1/2 organic lemon
Preheat the oven to 180°C/360°F top and bottom heat. Grease and flour a loaf pan.
Mix gluten-free flour mixture, baking powder and turmeric. Beat soft butter for 1 minute with a hand mixer or kitchen machine, then gradually add sugar, salt and finally ground vanilla and beat butter for at least 5 minutes until lightly and more fluffy. Beat in one egg at a time for about 30 seconds. Mix in 4 tbsp lemon juice and 1 tbsp zest. Add the flour and baking powder mix in 2 portions and stir in with a silicone spatula. Fill the gluten-free batter into the loaf pan and bake the gluten-free lemon cake for 50-60 minutes – make the wooden skewer test to see if the batter is done. Let the gluten-free lemon cake cool for 15 minutes before removing the loaf pan. Sift the icing sugar (if lumpy) then mix the icing sugar with 2-3 tbsp lemon juice and spread the icing on the cake. Top the gluten-free lemon cake with lemon slices of 1/2 organic lemon and refine with coconut flakes and lemon zest.
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