Gluten Free Lemon Cake (No Waste, Whole Lemon Cake)
An incredibly moist and delicious whole lemon cake that no one will ever guess is gluten free!
Ingredients
Ingredients
- 3 eggs
- 1 ⅛ cups sugar
- 1 cup gluten-free baking flour
- ½ cup rice flour
- 3 tsp baking powder (or 1 packet Italian Paneangeli vanilla baking powder)
- ¼ tsp xanthan gum
- ⅓ cup butter (softened)
- ⅓ c cream cheese (at room temperature)
- 1 large organic lemon (washed and cut into pieces with the rind - remove seeds)
Glaze
- 2 oz organic lemon juice
- ¼ cup sugar
Instructions
Make the cake:
- Preheat oven to 350°F (175°C)
- Prepare an 8" springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
- Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
- Mix the gluten free flour with the rice flour, Paneangeli powder (or baking powder) and xanthan gum. Add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then mix in the softened cream cheese.
- In a food processor, process the whole lemon until it is almost pureed.
- Add the processed lemon to the cake mixture and stir until evenly combined, then put the batter into the prepared tin.
- Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the gluten free lemon cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
Make the lemon glaze:
- Prepare the glaze by melting the sugar in the lemon juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency.
- Spoon and brush over the top of the cake, while it’s still hot, and allow to cool completely before cutting.
Notes
- Try my other gluten-free variation of this recipe: orange
Nutrition
Serving: 1slice | Calories: 234kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 186mg | Potassium: 45mg | Fiber: 1g | Sugar: 24g | Vitamin A: 311IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 1mg
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