Mark's Gluten Free & Dairy Free Lemon Cake!
This is a delicious recipe for a Gluten Free & Dairy Free Lemon Cake. This recipe only puts lemon curd as a filling, however I often have both a lemon curd & a dairy free lemon butter cream in the centre.
So if you want a lemon butter cream too, just use 4oz icing sugar, 2oz dairy free spread, zest of 1 lemon & a little lemon juice.
Ingredients
- 2 lemon zest only, grated
- 2 tbsp lemon juice
- 8 oz gluten free self raising flour
- 2 level tsp baking powder make sure it is definitely a gluten free baking powder
- 8 oz dairy free spread at room temperature
- 8 oz caster sugar
- 4 eggs
- 2 lemon zest only
- 4 oz sifted icing sugar
- 6 tsp lemon juice
Instructions
- Preheat your oven to 170degrees.
- Measure out the Gluten Free Self Raising Flour, Baking Powder, Dairy Free Spread, Caster Sugar, Eggs, the Zest of 2 Lemons & 2 Tbsp of Lemon Juice into a mixing bowl.
- Using an electric mixer, mix all of the ingredients together until smooth and creamy.
- Divide the mixture between your two pre-prepared cake tins.
- Place in your pre-heated oven for about 30 minutes.
- Remove your two cake tins from the oven and wait about a minute before carefully removing them, & leave them to cool on a cooling rack.
- Once completely cool move your cake base onto your cake stand or a plate.
- Spread a large amount of dairy free lemon curd (either homemade or bought) onto the base & gently sandwich the top of the cake on top.
- Make your lemon glace icing for the top of your cake by combining your icing sugar with lemon juice.
- Once your icing is smooth and glossy (not too runny), pour or spoon it over the cake. (I often find its better with glace to start from the middle as it will run towards to edges)
- Grate some lemon zest on top of the icing.
- Allow the glace icing to set by leaving it in a cool place for only about 30 minutes (always keep it cool).
- Slice & enjoy!