A lemon cake with a pungent and fresh taste of lemon for your tea break. Excellent whether served as it is or with clotted cream or ice cream. Often cakes prepared with gluten-free flours tend to be drier or dry faster than cakes prepared with regular flours.
To overcome this problem, this recipe is full of ingredients that will keep the cake moist. In fact, thanks to milk, lemon juice, almond flour and oil, this lemon cake keep a perfect consistency for longer.
Ingredients
For a 10 x 20 cm rectangular cake pan, preparation time 10 minutes, cooking time 35-40 minutes:
- 150g gluten-free flour
- 150g almond flour
- 180g sugar
- 100g milk (vegetable or cow)
- 1 tablespoon of vinegar
- 100g seed oil
- 3 eggs
- 1 ½ teaspoon baking powder
- ½ tsp salt
- 2 lemons, juice, and zest
Method
1 – In a bowl, combine the flours, baking powder and salt, mix everything and set on the side.
2 – In a large bowl, whisk the eggs with the sugar together, then add the oil.
3 – Grate the zest and squeeze the juice from the lemons, add it to the egg and sugar and mix well.
4 – Add the dry ingredients to the wet ones and mix everything with the help of a spatula. Finally, add the milk and vinegar. Pour the mixture into a cake tin lined with parchment paper and bake at 180° C for 35-40 minutes, until cooked.
Tips
– To make the lemon taste even more intense, you can glaze the cake when it is still warm, with syrup made of lemon juice and sugar.
– Once the cake has cooled slightly, cover it with plastic wrap to keep it soft and moist.
