Gluten-free lemon cake

In addition to including gluten-free ingredients, we can also adapt our cake and prepare it without lactose. The rest of the diners will also enjoy a delicious and healthy dessert.

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 (gluten-free yeast, gluten-free flour…)

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. Its special lemon flavor is exquisite and very fresh . 

Gluten-free lemon cake as a sponge cake

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.

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Gluten-free lemon cheesecake

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)

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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.

Demolding

Separate the walls of the gluten-free lemon cake from those of the removable mold with the help of a knife. Then open the hook and lift the circular wall mold.

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Decor

Put the 5 tablespoons of yogurt with gelatin that you had reserved inside a pastry bag. You can decorate the top as you prefer, with lines or drawings.

Finally, add some lemon slices and some mint leaves.

Ready! As you can see, it is very simple and delicious. Dare to prepare it at home.