This Gluten-Free Lemon Cake is the perfect balance of zesty lemon flavor and light, fluffy texture, making it a delightful and healthier option for those avoiding gluten. Made with rice flour and sweetened with demerara sugar, it offers a natural sweetness and a tender crumb. The citrusy lemon glaze adds a tangy finish, creating a refreshing cake that’s perfect for any occasion, whether it’s a midday snack or a dessert for guests.
Why You’ll Love This Recipe:
You’ll love this cake for its refreshing lemon flavor and soft, airy texture. It's a perfect option for those looking for a gluten-free dessert that doesn’t compromise on taste or texture. The cake is light and fluffy, while the combination of rice flour and sweet cassava starch (polvilho doce) gives it a great structure. Plus, the simple lemon glaze elevates the cake with a perfect balance of sweetness and tartness.
Perfect Occasion:
This gluten-free lemon cake is ideal for brunches, picnics, or as a light dessert after dinner. It's perfect for anyone following a gluten-free or lactose-free diet, and the bright lemon flavor makes it a refreshing treat, especially during warm weather.
Decoration Tips:
For a decorative touch, you can garnish the cake with lemon zest or thin slices of lemon on top of the glaze. You could also sprinkle some crushed nuts, like almonds or pistachios, for added texture and color.
Ingredients:
For the Cake:
- 4 eggs (separate yolks and whites)
- 1 cup demerara sugar (180g)
- 1/2 cup coconut oil (120ml)
- 1/2 cup plant-based milk (120ml)
- 1/4 cup lemon juice (60ml)
- 1 1/2 cups rice flour (200g)
- 1/2 cup sweet cassava starch (polvilho doce) (50g)
- 1 tablespoon baking powder (10g)
For the Lemon Glaze:
- Lemon juice
- Confectioner's sugar to taste
Instructions:
- Prepare the Meringue:
In a mixer, beat the egg whites with the demerara sugar until a meringue forms. Set aside. - Mix Wet Ingredients:
In a separate bowl, beat the egg yolks, coconut oil, plant-based milk, and lemon juice until well combined. - Incorporate Dry Ingredients:
Add the rice flour, sweet cassava starch, and baking powder to the wet mixture. Stir until smooth. - Fold in the Meringue:
Gradually fold the meringue into the batter, gently mixing until fully incorporated. - Bake the Cake:
Pour the batter into a greased 20cm cake pan. Bake in a preheated oven at 180°C (350°F) for about 30 minutes, or until a toothpick inserted into the center comes out clean. - Prepare the Lemon Glaze:
In a small bowl, mix lemon juice with confectioner's sugar to your desired sweetness and consistency. Drizzle the glaze over the cooled cake.
Enjoy your Gluten-Free Lemon Cake—light, zesty, and perfect for any occasion!