Gluten-free lemon cake

Posted by Leggero

200 grams plain gluten-free flour
65 grams almond flour
3 teaspoons baking powder
200 grams caster sugar
220 grams unsalted butter, softened
zest of 3 lemons
4 medium eggs
120ml milk
2 teaspoons vanilla extract
6 teaspoons lemon juice
  • Preheat the oven to 180ºC. 
  • Line a loaf baking tin with baking paper and set aside.
  • In a large bowl, mix together the gluten free flour, almond flour and baking powder. 
  • Add the sugar and mix 
  • Add the softened butter to the mix and finally add the lemon zest. 
  • In a separate bowl mix together the eggs, milk, vanilla and lemon juice. 
  • Add the wet ingredients to the dry butter mixture and mix them together.
  • Transfer the cake mix to the prepared loaf tin.
  • Bake at 180 ºC for about 1 hour or golden brown on top.
  • Allow to cool in the tin for about 10 minutes then remove and allow to cool completely.