Gluten-free Lemon Cake

When we cut gluten from our diet due to an intolerance or coeliac disease, in many respects, we almost need to relearn the art of baking. After all, you can’t simply substitute typical flours like wheat flour or rye flour one for one.

With our gluten-free lemon cake mix, it’s quick and easy to whip up one of these popular classics for large or small coffee mornings. This wonderfully light and moist cake is particularly remarkable for its fine lemon flavour and fresh, fruity lemon glaze. It’s so easy to make, you can whip up a delicious cake in just a few simple steps – it’s that easy to enjoy gluten-free!

Encores

What else you’ll need

For the dough:

• 200 g soft margarine or butter
• 4 medium eggs
• 25 ml (approx. 2 tbsp) water

For the baking tin:

• A little starch

For the glaze:

• 25 ml (approx. 2 tbsp) lukewarm water

Preparation

Make the dough

1. Preheat a conventional oven to 180 °C (fan approx. 160°C). Grease a loaf tin (25 cm) and dust it with starch.
2. Put the baking mix, soft margarine or butter, eggs and water in a mixing bowl and mix with an electric hand mixer (whisk) briefly on the lowest setting at first, then on the highest setting for around 3 minutes, until creamy.

Bake

1. The dough can now be added to the tin and smoothed out.
2. Bake on the middle shelf of the preheated oven for around 60 minutes. After around 15 minutes’ baking time, make a cut lengthwise in the middle of the cake around 1 cm deep. Use a wooden skewer to check the cake is ready before taking it out of the oven.

Cool and glaze

1. After baking, remove the cake from the tray and place on a wire rack to cool.
2. Mix the glaze mixture with lukewarm water until smooth and spread on the cake with a knife.