Indulge in the light and refreshing taste of this Gluten-Free and Lactose-Free Lemon Cake, a delightful dessert that combines the zest of fresh lemons with the gentle sweetness of demerara sugar. This cake is perfect for those who love a bright citrus flavor in a soft, airy cake that respects dietary restrictions.
Why You’ll Love This: Crafted with health-conscious ingredients, this cake offers a guilt-free indulgence for anyone avoiding gluten and lactose. The fluffy texture, achieved by folding meringue into the batter, makes this cake exceptionally light and satisfying without the use of traditional flour or dairy.
Perfect Occasion: This lemon cake is ideal for spring and summer gatherings, brunches, or any occasion where a light, fresh dessert is desired. It’s also perfect for birthday celebrations and festive gatherings where dietary inclusiveness is appreciated.
Ingredients:
Cake:
- 4 eggs, separated
- 3/4 cup demerara sugar
- 1/2 cup oil of your choice
- 1/2 cup skimmed milk (lactose-free alternative if necessary)
- 1/4 cup lemon juice
- 1 1/2 cups rice flour
- 1/2 cup sweet starch (polvilho doce)
- 1 tablespoon baking powder
Topping:
- Confectioners’ sugar, as needed
- Lemon juice, enough to form a drizzle consistency
- Optional: chopped nuts for garnish
Preparation Steps:
- Prepare Meringue:
- In a mixing bowl, beat the egg whites until foamy. Gradually add the sugar and continue beating until stiff peaks form, creating a glossy meringue. Set aside.
- Mix Wet Ingredients:
- In another bowl, vigorously whisk the egg yolks with the oil, skimmed milk, and lemon juice until well combined.
- Combine Dry Ingredients:
- Sift the rice flour and sweet starch into the wet ingredients, mixing to incorporate. Stir in the baking powder last to avoid premature activation.
- Fold in Meringue:
- Gently fold the meringue into the batter in stages to keep the mixture light and airy. This helps maintain the fluffiness of the cake.
- Bake the Cake:
- Pour the batter into a greased and floured baking pan. Smooth the top and tap the pan lightly to release any large air bubbles.
- Bake in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Topping:
- Mix confectioners’ sugar with lemon juice to create a smooth, pourable glaze. Adjust the consistency with more juice or sugar as needed.
- Decorate and Serve:
- Once the cake is cool, drizzle the lemon glaze over the top. If desired, sprinkle chopped nuts for added texture and flavor.
Enjoy! This Gluten-Free and Lactose-Free Lemon Cake is a delicious way to enjoy dessert without the worry, perfect for sharing with friends and family who have dietary restrictions or anyone who loves the bright, clean flavors of lemon.
