Discover a delicious, easy recipe for a simple gluten-free lemon cake. Perfect for any occasion, it’s zesty, moist, and satisfying!
Deliciously Moist and Zesty Dessert for Everyone
This delightful gluten-free lemon cake recipe offers a simple and delicious option for those looking to bake something sweet during the week. With its soft sponge texture and refreshing lemon flavor, it’s an easy yet satisfying treat that can be enjoyed by everyone, including those with dietary restrictions. The recipe is designed to be straightforward, making it accessible for bakers of all skill levels.
Additionally, the cake can be easily customized with various gluten-free toppings or mix-ins, allowing for creativity and personalization. Whether you’re looking to elevate your baking with a few extra ingredients or keep it simple, this lemon cake serves as a versatile base for your culinary endeavors. Experimenting with different flavor combinations can transform this classic recipe into something uniquely yours.
Delightfully Zesty: A Whirlwind of Flavor in Every Bite!
Hi back to sharing another really simple recipe with you today it’s just one for a glutenfree lemon cake it’s an all-in-one method so it’s nice and easy to make so I’ll just go slowly through what I’m putting in there because it might be something that you’d like to bake along with me okay so first off I’ve just got the tin prepared if you’ve.
Got a loose bottom tin that’s great this isn’t a loose bottom tin so what I’ve done I’ve just put a couple of these little strips of Grease groof across because when I lift the cake out afterwards it’ll just make it nice and easy to do that because I’m going to put some um syrup over the top so I don’t want to turn the cake out upside down so.
That’s just a piece of paper and then a dis of paper at the bottom okay so then into the bowl there I’ve got um four sorry I’ve got 110 G of castor sugar so that’s 4 oz of castor sugar then to that it’s just say an allinone method So to that then I’m just going to add um let me move this back a little bit so I can see I’m never good.
At angling the camera um so yeah so to this then I’m just going to add 150 g um or 5 oz of gluten-free self-rising flour and I’m using the AER glutenfree self-raising flour which has got that tiny little bit of zanam gum in which is just enough for this cake so I’m not going to be adding anymore you can instead use glutenfree plain flour or.
Gluten-free allpurpose flour if you’ve not got the self raisin and then add a level teaspoon of gluten-free baking powder and again if you’ve not got zanen gum already added to the flour or if you don’t spot something called gu gum on the ingredients then if you add a level not a level sorry a/4 teaspoon of glutenfree zanan Gump to the flour but.
If it’s already in the flour forget it right okay so I’m just going to pop the flour it into the bowl and then sorry about the Racket and I’m sving it today cuz I just think it just makes the cake that a little bit lighter okay and then to that then I’m just going to add a little pinch of salt I’ve added salt because I’m using.
Unsalted butter if you’ve only got salted butter then skip adding salt I’ve left I weighed this butter out earlier and I’ve left it out to soften which is really helpful with this with the butter I’ve just added 75 G of butter and that’s or 3 oz of butter okay and then to that then I’m going to add a tablespoon of Cur lemon.
Curd lemon curd ideally should always be glutenfree but do always check just to be on the safe side this is my favorite brand of kurd and jam I absolutely love B my on there’s not that much left there so I’m just going to add a drop more there okay so right okay but that officially should be a tablespoon of lemon curd and right okay and then to.
That then I’m just going to add a tablespoon of milk and then the gr zest of a lemon okay I’ve used an unwaxed lemon that as well and I’m just going to put that to one side cuz I’m going to use a juice of that with some sugar to make the syrup to go on the cake when it’s baked there we go and then to that then.
I’m just going to add two large eggs and then just whisk it together if your butter is so soft you could in fact do this with a spoon um but I prefer doing a whisk cuz you get a little bit more air in there so um if you’ve got one on hand then I would suggest to use.
That give spr down okay and once it gets to that stage let me shake that off there so once it gets to that stage like that that’s absolutely fine and then that can just be transferred into the tin it’s an 8 in tin I’m using or 20 cm the full recipe this is over the on the blog and I’ll put a link below.
Within the written description to take you over um but I just thought of I talk through this been a simple um recipe that I can sort of talk through as I’m doing it at the same time I thought that might be helpful should you just want to um give it a go and really just to show how easy it is as well there we go and that’s it’s as.
Simple as that so I’m going to pop this in the oven now and bake it for 25 to 30 minutes until it’s golden brown and when I press it in the middle it’s bouncy um as an additional check you can always pop a sco and make sure that comes out clean once um you’re happy with how it looks and but I’ll show you what it looks like when it’s baked so whil the.
Cake’s baking I like to get the syrup ready for the top of the cake cuz that gets poured over as soon as the cake comes out of the oven um so I’m just going to use the lemon juice from the lemon that I use the zest went into the cake and then just add that to uh three tables not tablespoon sorry sorry three dessert spoons of um castor sugar and.
Then just stir that in actually I just remembered I like to SI that so I’m actually going to s that back into there cuz you sometimes get them little tiny Pips don’t you and I can see there are some in there as well so I’m just siing that through a really fine SI and then I’m just going to pour that into a jug because that can get.
Trickle then over the um cake when it comes out of the oven little SP last drop so it is more of um a syrup more than a drizzle you know when you sometimes get a drizzle and a lemon cake it goes all sugary this one’s more of a.
Syrup um and it’s a little bit more tar but in a really good way just pour that in there ready and then that’s just good to go for when the cake comes out of the oven there we go so I’ve baked that now for 30 minutes and that bit of paper flapped over it so it’s got a little stripe on it um but I’m sure it will taste.
Absolutely fine so I checked it after 25 minutes and it did need just that little bit longer so um I’m just going to put over the lemon syrup that I prepared before you can pour it and see which one’s better to be honest I didn’t use this last time so I’m just going to see if trickling it over Works trying to get it as even as.
Possible over the cake does work put it over that stripe okay and then I’m just going to leave that in the tin now to cool slightly probably just for about 5 minutes and then I’ll lift it out obviously just with the handles that are left rather than the one that i’ about.
To rip off and but I’ll just show you how easy hopefully it is to lift out I’ve just given the cake about 10 minutes just to cool that little bit in the tin because I know if I started Ming with it while it was still warm it well hot it would break up so I’m just going to just slightly go around the edge of the tin it is a nonstick and I did.
Butter it and you saw just how it was lined and then all being well this should just lift out like that and then I’m just going to pop that on the cooling rack to cool completely does look a little bit well done on the camera but it’s not as well done in real life if that makes sense the syrup does make it go that little bit.
Darker as well okay so that is just a simple glutenfree lemon cake nice and easy to put together perfect just sliced and enjoyed with a copper but it’s also really nice with gluten-free custard and you could also have it with some um mixed berries and maybe an extra spoonful of lemon curd as well um so yeah so that’s it so thanks as always.
For watching all the videos that I share and I love forward to being back again with you really soon bye for now
