This cake is a deliciously tangy sweet and moist gluten free lemon cake! It passed the taste tests by my colleagues at my new work. Full of lemon flavor and scent. You have to try it!!

It is the ideal dessert after a fish meal as it will flavor your palate and take the fishy smell away. It is, of course, an excellent companion for your afternoon tea or coffee. And if you have a “sweet tooth” like me, it is a 24hr dessert! 😊


Yields16 ServingsDifficultyIntermediate

Prep Time20 minsCook Time55 minsTotal Time1 hr 15 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

For cake
 150 g gluten-free almond flour or gluten-free pastry flour, sifted
 1 tbsp baking powder (omitted if using self-rising flour)
 250 g butter at room temperature
 250 g sugar
 3 lemons, their zest
 5 eggs at room temperature
 100 g ground almonds, preferably flaked almonds
 ½ tsp salt (optional)
For syrup
 150 g sugar
 3 lemons, their juice (use the ones you zested for the cake)
 1 lemon, its zest
For icing
 150 g icing sugar
 1 lemon, its zest
 2 lemons, their juice (use the lemons you zested for the syrup and for the icing)

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Turn on the oven at 180°C/350°F to preheat it.

2

In a cake pan with grips, put greaseproof paper on the base and then close the tin. Cut strips of greaseproof paper and put them on the sides of the form.

3

In a mixer, on medium to high speed, mix the butter, which is at room temperature, with the sugar until it becomes fluffy and white.

4

We add 1 egg at a time to our mixture while the mixer is working, waiting for it to be integrated with the dough and we repeat the process until we pour all the eggs and they are combined into our fluffy dough.

5

Add the lemon zest and continue mixing.

6

Add the sifted flour and the baking powder slowly, lowering the speed of the mixer.

7

Once they are combined, add the ground almonds, beating lightly for a very short time.

8

Empty the contents into the cake pan with grips that we have put the greaseproof paper on.

9

Bake the cake at 180°C / 350°F for about 55 minutes. If it gets too black on top, cover it with aluminium foil.

10

While the cake is baking, prepare the syrup, mixing the lemon juice with the sugar and the lemon zest, until most of the sugar has melted and all the ingredients are well mixed together (no need to boil).

11

Check with a toothpick whether our cake is cooked. If the cake is baked, the toothpick comes out clean.

12

Take out of the oven the cake and as it is still hot, use a skewer to poke several holes all over the top of the cake.

13

Gradually and slowly pour over all the syrup and let it cool.

14

Allow the cake to cool and then transfer it to a plate. Open the cake pan and close it again a little higher without touching the base of the pan. It is easier to move it with the round side (avoids to spoil the shape) of the form and the greaseproof paper. We remove the ring of the cake pan, opening it and also remove the greaseproof paper from around it. Lifting it slightly, slowly and carefully to remove the greaseproof paper underneath.

15

Prepare the icing glaze, by mixing the icing sugar with the lemon juice, which we gradually and slowly pouring it. If our icing glaze is too thick, thin it with a little more lemon juice. If it is too wet, add a little more icing sugar.

16

1Spread the icing glaze on our juicy cake and decorate it with the lemon zest.

Ingredients

For cake
 150 g gluten-free almond flour or gluten-free pastry flour, sifted
 1 tbsp baking powder (omitted if using self-rising flour)
 250 g butter at room temperature
 250 g sugar
 3 lemons, their zest
 5 eggs at room temperature
 100 g ground almonds, preferably flaked almonds
 ½ tsp salt (optional)
For syrup
 150 g sugar
 3 lemons, their juice (use the ones you zested for the cake)
 1 lemon, its zest
For icing
 150 g icing sugar
 1 lemon, its zest
 2 lemons, their juice (use the lemons you zested for the syrup and for the icing)

Directions

1

Turn on the oven at 180°C/350°F to preheat it.

2

In a cake pan with grips, put greaseproof paper on the base and then close the tin. Cut strips of greaseproof paper and put them on the sides of the form.

3

In a mixer, on medium to high speed, mix the butter, which is at room temperature, with the sugar until it becomes fluffy and white.

4

We add 1 egg at a time to our mixture while the mixer is working, waiting for it to be integrated with the dough and we repeat the process until we pour all the eggs and they are combined into our fluffy dough.

5

Add the lemon zest and continue mixing.

6

Add the sifted flour and the baking powder slowly, lowering the speed of the mixer.

7

Once they are combined, add the ground almonds, beating lightly for a very short time.

8

Empty the contents into the cake pan with grips that we have put the greaseproof paper on.

9

Bake the cake at 180°C / 350°F for about 55 minutes. If it gets too black on top, cover it with aluminium foil.

10

While the cake is baking, prepare the syrup, mixing the lemon juice with the sugar and the lemon zest, until most of the sugar has melted and all the ingredients are well mixed together (no need to boil).

11

Check with a toothpick whether our cake is cooked. If the cake is baked, the toothpick comes out clean.

12

Take out of the oven the cake and as it is still hot, use a skewer to poke several holes all over the top of the cake.

13

Gradually and slowly pour over all the syrup and let it cool.

14

Allow the cake to cool and then transfer it to a plate. Open the cake pan and close it again a little higher without touching the base of the pan. It is easier to move it with the round side (avoids to spoil the shape) of the form and the greaseproof paper. We remove the ring of the cake pan, opening it and also remove the greaseproof paper from around it. Lifting it slightly, slowly and carefully to remove the greaseproof paper underneath.

15

Prepare the icing glaze, by mixing the icing sugar with the lemon juice, which we gradually and slowly pouring it. If our icing glaze is too thick, thin it with a little more lemon juice. If it is too wet, add a little more icing sugar.

16

1Spread the icing glaze on our juicy cake and decorate it with the lemon zest.

Gluten Free Lemon Cake with Light Lemon Syrup
  • Almond flour gives a richer taste. But even with simple gluten free pastry or all-purpose flour, this cake becomes perfect!
  • Silicone cake molds are not suitable for baking this cake because it sticks to the surface and does not come out completely. I tried it and see the result in the photo below. Of course the taste still was great and we ate it with a spoon.
  • If it seems too sour for your palate, add less lemon juice and replace the rest with orange juice.
  • Prefer the ground almonds flakes than regular almonds because they are lighter and they mix easier and they ‘ll go all-over the dough.

Good Luck and Bon Appétit!!!

Did you make this recipe;

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Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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