Gluten-free lemon cake

DifficultyBeginner

Gluten-free lemon cake is the perfect choice for parties in the spring and summer! Wheater is Easter or graduation you are celebrating you can't go wrong with this tasty cake.

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Gluten-free lemon cake
Prep Time20 minsCook Time30 minsTotal Time50 mins
 4 eggs
 2 dl sugar
 1 dl potato flour
 ½ tsp baking powder
 1 tsp vanilla sugar
 1 dl boiling water
 zest from one lemonOrganic and washed
Filling
 200 g vegan butter
 5 dl powder sugar
 3 tbsp lemon curdamount optional, according to taste
 lemon curd on top of layerstakes approx. total of 300g of lemon curd to make this cake
 Whipped cream for frosting and decoratingAdd vanilla sugar
1

BASE
Grease and flour a cake tin (20cm tall or regular 22-24cm). Heat the oven to 175 degrees.

In a large bowl mix eggs and sugar into a foam (approx. 10 min). In another bowl mix dry ingredients together. Boil the water and add it slowly into the egg-sugar foam mixing constantly. Shift dry ingredients into the larger bowl and fold even. Add lemon zest.

Pour into the cake tin and bake low in the oven for 30-35 min. Let the cake cool for 5 to 10 minutes before taking out the tin. Cut in two or three layers. You can bake the cake base a day in advance. The cake can also be frozen.

2

FILLING
Mix roomtemperature butter foamy. Add icing sugar gradually. Mix for a couple of minutes. Add lemon curd according to taste and mix well.

Add a thin layer of lemon curd on top of the first layer, add the filling you made and stack another layer of cake on top. Repeat if you have three layers. Mix the cream of your choice with vanilla sugar and cover the cake. Decorate to your liking.

Marita Eriksson | MyBlissKtchn

Ingredients

 4 eggs
 2 dl sugar
 1 dl potato flour
 ½ tsp baking powder
 1 tsp vanilla sugar
 1 dl boiling water
 zest from one lemonOrganic and washed
Filling
 200 g vegan butter
 5 dl powder sugar
 3 tbsp lemon curdamount optional, according to taste
 lemon curd on top of layerstakes approx. total of 300g of lemon curd to make this cake
 Whipped cream for frosting and decoratingAdd vanilla sugar

Directions

1

BASE
Grease and flour a cake tin (20cm tall or regular 22-24cm). Heat the oven to 175 degrees.

In a large bowl mix eggs and sugar into a foam (approx. 10 min). In another bowl mix dry ingredients together. Boil the water and add it slowly into the egg-sugar foam mixing constantly. Shift dry ingredients into the larger bowl and fold even. Add lemon zest.

Pour into the cake tin and bake low in the oven for 30-35 min. Let the cake cool for 5 to 10 minutes before taking out the tin. Cut in two or three layers. You can bake the cake base a day in advance. The cake can also be frozen.

2

FILLING
Mix roomtemperature butter foamy. Add icing sugar gradually. Mix for a couple of minutes. Add lemon curd according to taste and mix well.

Add a thin layer of lemon curd on top of the first layer, add the filling you made and stack another layer of cake on top. Repeat if you have three layers. Mix the cream of your choice with vanilla sugar and cover the cake. Decorate to your liking.

Gluten-free lemon cake

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