Lemon Cake Gluten-Free
A gluten-free lemon cake recipe featuring fresh ingredients from the fruit cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 5 large eggs
- Salt
- 100 g sugar
- 3 tbsp Lemon juice
- 1 tsp Baking powder
- 160 g cornstarch
- butter (for the pan)
- 2 lemons (juice)
- 2 Eggs
- 160 g sugar
- 40 g softened butter
- a pinch of salt
- powdered sugar (for dusting)
Instructions
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1.
Preheat a fan oven to 160 °C. Separate the eggs. Whisk the egg whites with a pinch of salt until stiff peaks form, gradually adding sugar and beating until glossy.
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2.
Whisk the yolks with lemon juice for about 5 minutes until frothy. Sift together baking powder and cornstarch, fold into the yolk mixture until creamy. Gently fold in the beaten egg whites. Pour the batter into a buttered pan and smooth the surface. Bake for approximately 35 minutes. Let cool before removing from the pan.
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3.
For the filling, combine all ingredients over a bain‑marie, stirring constantly until a thick cream forms; do not let it boil. Chill in the refrigerator for about 2 hours.
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4.
Slice the cooled cake horizontally, spread the chilled filling between the layers, reassemble, dust with powdered sugar, and serve in portions.
