Gluten Free Lemon Cake
Experience the bright, tangy flavors of fresh citrus and sweet vanilla in every bite of this delicious, moist cake. It’s baked to perfection to give you a satisfying gluten-free sweet treat.
Servings: 10 slices
Ingredients
Lemon Loaf Cake
- 1 2/3 cups gluten-free flour blend I do Mulino Caputo Gluten Free Flour
- 3/4 cup 65 g almond flour
- 1 tsp xanthan gum
- 1 tbsp baking powder
- 1 cup granulated sugar
- Pinch of salt
- 2 sticks unsalted butter softened
- Zest of 3 lemons finely grated
- 4 medium eggs
- 1 cup Greek yogurt
- 1 tsp vanilla extract
- 6 tbsp lemon juice from fresh lemons
Lemon Glaze (Optional)
- 6 tbsp powdered sugar
- 2 tbsp lemon juice
Instructions
- Preheat oven to 350F and line a 9’’x4’’ loaf pan with parchment paper.
- In a large bowl, sift together gluten-free flour, almond flour, xanthan gum, baking powder, sugar, and salt. Give them a mix
- Add softened butter and mix with a hand mixer until the texture resembles coarse crumbs.
- Stir in grated lemon zest.
- In another bowl, whisk together eggs, Greek yogurt, vanilla, and lemon juice.
- Add wet ingredients to dry and mix until smooth and fully combined.
- Transfer batter to the loaf pan and smooth the top.
- Bake for 55-60 minutes, until golden, and a toothpick comes out clean (cover with foil if it starts browning too quickly).
- Cool in the loaf pan for 10 minutes, then transfer to a rack to cool completely.
- Optional: Make the lemon glaze. Mix powdered sugar and lemon juice until smooth. Adjust consistency as needed.
- Drizzle over cooled cake and let it set before slicing. Serve.
Nutrition
Serving: 1 slice (4 oz) | Calories: 399kcal | Carbohydrates: 39.8g | Protein: 7.5g | Fat: 24.1g | Saturated Fat: 11.5g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 9.2g | Cholesterol: 90mg | Sodium: 210mg | Potassium: 180mg | Fiber: 1.1g | Sugar: 21g | Vitamin A: 500IU | Calcium: 110mg | Iron: 1.4mg