Experience the vibrant flavors of this Gluten-Free and Lactose-Free Lemon Cake, a delightful dessert that combines the tangy freshness of lemon with the lightness of gluten-free flours. Perfect for those with dietary restrictions, this cake offers a moist and fluffy texture, making it a great treat for any occasion. The lemony glaze adds an extra burst of flavor, enhancing the overall zestiness of the cake.
Why You'll Love This: This cake is a treat not only for its flavor but also for its simple and wholesome ingredients. The combination of rice flour and cornstarch ensures a soft crumb that's both light and satisfying. The fresh lemon juice not only infuses the cake with its distinctive tang but also provides a pleasant aroma that promises to refresh and delight your senses. It's a versatile cake that can be enjoyed as a dessert, a tea-time snack, or even as a celebratory treat.
Perfect Occasion: This Lemon Cake is perfect for spring and summer gatherings where a light and refreshing dessert is desired. It's ideal for picnics, garden parties, and family brunches. Additionally, its allergen-friendly ingredients make it suitable for school functions and other events where dietary considerations are a priority. It's also a lovely choice for a birthday or any celebration where a bright, cheerful cake is needed.
Decoration Tips: For a beautifully decorated cake, drizzle the lemon glaze over the top and let it cascade down the sides. Garnish with thinly sliced lemon rounds, a sprinkle of lemon zest, or even a few edible flowers for a touch of elegance. For an extra pop of color, scatter a few fresh berries around the base or on top of the cake.
Ingredients:
- 3 eggs
- 3/4 cup demerara sugar
- 1/2 cup plant-based milk
- 1/2 cup oil of your choice
- 1/4 cup freshly squeezed lemon juice
- 1 cup rice flour
- 1 cup cornstarch
- 1 tablespoon baking powder
For the Glaze:
- Confectioner's sugar, as needed
- Lemon juice, as needed to achieve the desired consistency
Instructions:
- Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit). Grease and flour a cake pan.
- In a blender, combine the eggs, demerara sugar, plant-based milk, oil, and lemon juice. Blend until smooth.
- Pour the mixture into a mixing bowl. Gradually add the rice flour, cornstarch, and baking powder, stirring until well combined.
- Transfer the batter into the prepared cake pan.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool. For the glaze, mix confectioner's sugar with enough lemon juice to reach a pourable consistency. Drizzle over the cooled cake.
Enjoy this delightful Gluten-Free and Lactose-Free Lemon Cake, a perfect blend of sweet and tart that makes it a refreshing choice for any dessert table, ensuring a light and tasty treat that everyone can appreciate.