This Gluten-Free Orange and Lemon Cake is a light and flavorful dessert that combines the refreshing taste of orange and lemon with the tender texture of rice flour and tapioca starch. The natural sweetness of demerara sugar complements the tanginess of the citrus, while the whipped egg whites create a fluffy and airy texture. This cake is not only gluten-free but also dairy-free, making it a perfect treat for those with dietary restrictions. The combination of orange juice and lemon zest gives it a bright and invigorating flavor, ideal for any time of year.
Why You’ll Love This: You’ll love this cake for its fresh, citrusy flavor and light, tender crumb. The balance of sweet orange and tangy lemon makes it a refreshing treat that’s not overly sweet. It’s gluten-free, using rice flour and tapioca starch to create a soft and moist texture that holds up beautifully without gluten. The use of whipped egg whites gives the cake a delicate, airy structure, while the demerara sugar adds a subtle caramel undertone. It’s simple to make yet feels elegant and indulgent, perfect for when you want a healthier dessert that still tastes amazing.
Perfect Occasion: This cake is perfect for a variety of occasions, from casual family gatherings to more formal events. Its light and zesty flavor makes it a great choice for spring or summer celebrations, whether you’re serving it at brunch, a baby shower, or afternoon tea. It also works well as a refreshing dessert after a rich meal. The cake’s gluten-free nature makes it ideal for anyone with dietary restrictions, so it’s a great option to share with friends and family.
Decoration Tips: For a beautiful presentation, sprinkle a little powdered sugar over the top of the cake once it has cooled. You can also garnish it with thin slices of fresh lemon and orange, or even a few sprigs of mint for a pop of color. If you want to enhance the citrus flavor, drizzle a simple lemon glaze made from lemon juice and powdered sugar over the cake. Serve it on a rustic cake stand or a brightly colored platter to complement its fresh, vibrant flavor.
Gluten-Free Orange and Lemon Cake Recipe:
Ingredients:
- 3 eggs (separate the yolks and whites)
- 3/4 cup orange juice
- 1/2 cup oil of your choice
- 1 1/2 cups rice flour
- 1/2 cup tapioca starch (polvilho doce)
- 3/4 cup demerara sugar
- Juice and zest of 1 lemon
- 1 tbsp baking powder
Instructions:
- Whip the Egg Whites:
In a stand mixer or with a hand mixer, beat the egg whites until they form stiff peaks. Set them aside while you prepare the rest of the ingredients. - Mix the Dry Ingredients:
In a separate bowl, whisk together the rice flour and tapioca starch. Set this flour mixture aside. - Combine the Wet Ingredients:
In the bowl with the whipped egg whites, add the egg yolks, demerara sugar, lemon juice, lemon zest, orange juice, and oil. Beat the mixture until everything is well combined and smooth. - Incorporate the Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, alternating with the orange juice. Mix gently until the batter becomes smooth and well combined. - Add the Baking Powder:
Fold the baking powder into the batter, making sure it’s evenly distributed without overmixing. - Prepare the Cake for Baking:
Preheat your oven to 200°C (400°F). Grease and flour a cake pan (you can use rice flour for a gluten-free option), then pour the batter into the prepared pan, smoothing the top. - Bake the Cake:
Place the cake in the preheated oven and bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly springy to the touch. - Cool and Serve:
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve!
Enjoy!
