Description
It’s a bright, moist lemon cake made using gluten-free ingredients like almond meal and yogurt, delivering a soft crumb and bold lemon flavor. Topped with a lemon glaze, it’s a light and refreshing treat that suits many diets.
Ingredients
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- 200g ground almonds
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- 100g gluten-free self-raising flour
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- 200g caster sugar
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- 3 large eggs
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- 125ml plain yogurt
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- 125ml sunflower or vegetable oil
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- Zest of 2 lemons
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- Juice of 1 lemon
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- 1 tsp baking powder
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- Pinch of salt
For the lemon glaze:
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- 100g icing sugar
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- Juice of 1 lemon (adjust for desired consistency)
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 20cm round cake tin with parchment paper.
In a large mixing bowl, combine the ground almonds, gluten-free flour, baking powder, and a pinch of salt.
In another bowl, whisk together the eggs, sugar, oil, yogurt, lemon zest, and lemon juice until well mixed and smooth.
Gradually fold the dry ingredients into the wet mixture, stirring gently until combined without overmixing.
Pour the batter into the prepared tin and bake for 40–45 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack. Mix the icing sugar and lemon juice to form a glaze, then drizzle over the cooled cake.