How to Make Gluten Free Lemon Cake

Today I'll be showing you how to make a wonderful light, spongey, airy lemon cake which not only has NO gluten, but also has NO added fat. Best eaten on the day of baking, this great cake is super simple to make and tastes just divine.

Ingredients

Sugar 220 Gram
Potato starch 150 Gram
Eggs 6 Large
Lemon zest 1 Medium
Lemon juice 2 Tablespoon

Directions

GETTING READY

1. Preheat the oven to 150 degrees C.

2. Prepare and greased spring foam pan or an angel cake tin.

MAKING

3. In two separate bowls separate the yolks and egg whites.

4. Using a hand mixer, whisk the egg yolks with sugar until the color turns pale yellow.

5. Whisk the egg whites until soft peaks are formed.

6. Add the lemon zest and lemon juice to the yolks and stir gently.

7. Once done fold half of the egg white mixture to the yolk and fold until well combined and then add the remaining half of the egg whites.

8. Add the potato starch and mix until free from lumps.

9. Pour the mixture in the pan and bake in the preheated oven for 60 minutes.

10. After 60 minutes you will see that the cake’s surface will be crispy, and when you stick a skewer into the cake you will see that it doesn't quite come out cleanly. Go ahead and still remove from the oven and allow to cool in the tin for 15 minutes.

11. Remove from the tin and frost it as per your choice of frosting, cream and fresh fruits or simply sprinkle powdered sugar.

SERVING

12. Slice and serve fresh.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 272Calories from Fat 45

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 70 mg2.92%

Total Carbohydrates 53 g17.7%

Dietary Fiber %

Sugars 37 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet