Gluten Free Lemon Cake: Step By Step Guide for Beginners

The Gluten-free lemon cake can be made in various ways with these special ingredients , since the cakes can be sponge cake,  cheesecake, cake etc. And celiacs don’t have to give up delicious desserts . There are numerous gluten-free ingredients with which to make various recipes.

Therefore, if you are celiac and want to enjoy a gluten-free lemon cake today, we are going to show you different ways to do it very simple and delicious at GlutenFreeDietBook.

Also Read- Gluten Free Brownie

Gluten-free lemon Cake: Recipe

Ingredients

• 1 lemon
• 1 lemon yogurt
• 60 g butter softened at room temperature
• 2 eggs
• 75 g gluten-free cornstarch
• 75g sugar
• 8 g or a sachet of gluten-free yeast
• Butter or spray to grease the mold

Preparation

• You can choose any mold: flower-shaped, crown-shaped, round, etc. It can also be made of plastic or non-stick metal.
• YOU MUST PAY CLOSE ATTENTION THAT THE INGREDIENTS PURCHASED ARE GLUTEN FREE .
• First, in a large bowl or blender glass, add the eggs and the softened butter at room temperature. Then, with the whisk, beat the two ingredients until they form a cream .
• Then add the sugar and a pinch of salt, since salt enhances the flavor of the rest of the ingredients. Then, continue beating and mix well.
• Next, add the lemon yogurt . Mix well, beating with the whisk.
• Next, take the lemon and, with the help of a grater, grate all of its skin . Then, add it to the whipped mixture.
• Next, cut the lemon in half and squeeze it with a hand or electric juicer. Next,  strain the juice before adding it to the whipped mixture  to avoid any seeds or lumps.
• Then. Beat the entire mixture again with the whisk.
• Next, put the gluten-free cornstarch in a bowl. Then, add the gluten-free yeast and mix. Finally, with the help of a strainer, sift it over the mixture we were making before.
• Then mix everything again with the whisk.
• Almost to finish, grease the mold with spray or butter and pour the mixture.
• Then, place the gluten-free lemon cake in the oven at 180ºC for about 30 minutes . Another option to check that it is done is to poke it with a toothpick, which should come out dry.
• After time, let it cool in the same mold.
• Finally, unmold onto a plate or tray and decorate it (with cream, lemon jam, fruit, etc.). Of course, make sure they are gluten-free ingredients.

Also Read- Gluten free pudding for celiacs

Gluten-free lemon Cheesecake: Recipe

Would you prefer a gluten-free lemon cheesecake type cake ? This recipe is fresher than the previous one. Therefore, it can be ideal to drink in summer or as a dessert for a large meal.

Additionally, you can make this recipe without lactose, for those intolerant to it . Therefore, you can incorporate normal or lactose-free dairy products, such as those from the Kaiku brands. Let’s go to see her:

Ingredients

• 200 ml whipping cream, normal or lactose-free Kaiku brand type
• 20 ml of normal or lactose-free milk type Kaiku brand
• 2 envelopes of gluten-free lemon gelatin
• 2 normal or lactose-free natural yogurts, Kaiku brand
• 1 package of gluten-free Maria cookies, for example, Special Line.
• 1 glass of water (200 ml)

Preparation

Base

• First, crush the cookies . You can do it in several ways: in a mincer, with a mallet and mortar, or by sealing them in a plastic bag and crushing them with a rolling pin.
• Then, put them in the removable mold and add a splash of milk. Finally, mix it and create a layer of uniform thickness, which will be the base of our cake.

Stuffed

• First, prepare the gelatin . To do this, heat a glass of water and, when it is boiling, dissolve about one and a half of gelatin. Then, remove and let it cool. Then, add the yogurts to the warm gelatin and mix with a spoon. Reserve 5 tablespoons to decorate later.
• Next, whip the dessert cream with the whisks, electric or by hand. Then, add it to the previous gelatin and yogurt mixture.
• Next, pour the mixture over the cookie base of the mold.
• Finally, put everything in the refrigerator (minimum, one hour) .

Top or cover

• First, dissolve half a glass of water (100 ml) on the heat with the half envelope of lemon gelatin that we had left over before.
• When it is no longer hot , pour over the yogurt mixture in the mold.
• Finally, put it in the refrigerator for 10 more minutes.

Conclusion

The Soft and fluffy sponge cake or a refreshing no-bake cheesecake, gluten-free lemon cakes offer a delicious and safe option for celiacs and gluten-sensitive individuals. it is easily available gluten-free ingredients like cornstarch, gluten-free cookies and certified gluten-free gelatin.

The classic gluten-free lemon cake is perfect for those who enjoy traditional baked treats, while the gluten-free lemon cheesecake provides a cool & creamy alternative ideal for warmer days or special occasions.

Also Read – Best Gluten Free Bread