Indulge in the zesty delight of our Refreshing Lemon Cake, crafted to be both gluten-free and lactose-free, ensuring everyone can enjoy a slice without hesitation. This cake combines the tangy zest of fresh lemons with the light, airy texture of a merengue-based batter, providing a vibrant flavor and fluffy consistency. Topped with a simple yet irresistible lemon glaze, this cake is a perfect treat for any occasion, offering a burst of citrus that’s sure to refresh and satisfy.
Why You’ll Love This: This lemon cake is a dream come true for those with dietary restrictions, offering a delicious alternative to traditional lemon cakes that often contain gluten and dairy. The use of rice flour and tapioca starch ensures a light crumb, while the natural sweetness and tartness of lemon provide a robust flavor profile. This cake is not only a delight to the senses but also a healthier option that doesn’t compromise on taste or texture.
Perfect Occasion: Ideal for summer picnics, brunch gatherings, or as a sunny addition to any dessert table, this Lemon Cake shines at health-conscious events, family dinners, or whenever you need a light dessert that still feels special. It’s also great for birthday parties or celebrations where guests might have dietary preferences or restrictions.
Decoration Tips:
- Enhance the cake’s appearance with a dusting of lemon zest right before serving.
- Garnish with thin lemon slices or edible flowers for a sophisticated touch.
- Serve each slice with a sprig of mint or alongside a scoop of dairy-free lemon sorbet for an extra refreshing experience.
- For a festive occasion, sprinkle some crushed pistachios or almonds over the glaze for added texture and color.
Ingredients:
- Eggs: 4 (separate yolks and whites)
- Demerara sugar: 120g
- Tapioca flour (sweet starch): 50g
- Rice flour: 200g
- Preferred oil: 100ml
- Plant-based milk: 200ml
- Lemon juice: 1/4 cup
- Lemon zest: from 1 lemon
- Baking powder: 1 teaspoon
For the Glaze:
- Powdered sugar: 1/2 cup
- Lemon juice: 1 tablespoon
- Water: add gradually for desired consistency
Instructions:
- Prepare the Batter:
- In a mixing bowl, beat the egg whites with sugar until stiff peaks form (merengue).
- In another bowl, combine egg yolks, oil, lemon juice, plant milk, and lemon zest. Stir in tapioca flour and rice flour until well mixed. Gently fold in the baking powder.
- Carefully fold the merengue into the batter in stages to maintain airiness.
- Baking:
- Preheat your oven to 200°C (392°F).
- Pour the batter into a greased 20cm cake pan.
- Bake for 30 minutes or until a tester comes out clean.
- Add the Glaze:
- Mix powdered sugar with lemon juice in a bowl. Gradually add water until the glaze reaches a pourable consistency.
- Drizzle the glaze over the cooled cake and let it set before serving.
Enjoy this Refreshing Gluten-Free and Lactose-Free Lemon Cake, a light and tasty dessert that brings a touch of sunshine to any meal!
