Name: Gluten-free lemon cake
Total time: 1 h 10 min
Yield: 1
Ingredients: 300 g dairy-free margarine (suitable for baking, at room temperature); 300 g gluten-free plain flour plus extra for dusting; 300 g golden caster sugar; 4 large free-range eggs; 3 lemons; 2 oranges; 2 teaspoons gluten-free baking powder; ½ teaspoon xanthan gum; 100 g icing sugar

Gluten-free lemon cake

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Total Time:
1 hour 10 minutes

Irresistible gluten- and dairy-free lemon sponge cake with zesty citrus icing. Simply delectable!

Ingredients:

300 g dairy-free margarine (suitable for baking, at room temperature)
300 g gluten-free plain flour plus extra for dusting
300 g golden caster sugar
4 large free-range eggs
3 lemons
2 oranges
2 teaspoons gluten-free baking powder
½ teaspoon xanthan gum
100 g icing sugar

Instructions:

- Preheat the oven to 180ºC/350ºF/gas 4. Grease a 20cm square cake tin with margarine, line the bottom with greaseproof paper, and dust the sides with gluten-free flour. - In a bowl, cream together margarine and sugar until light and fluffy. - Beat in eggs, grate the zest of 2 lemons and 1 orange, and mix well. - Sift in flour, baking powder, and xanthan gum, then fold to combine. - Stir in the juice of 1 lemon and ½ an orange until smooth. - Pour the batter into the cake tin and bake on the middle shelf for 35 minutes or until a skewer comes out clean. - Cool for 5 minutes, then transfer to a wire rack to cool completely. - For the icing, mix icing sugar with zest and juice from ½ a lemon and ¼ of an orange. - Drizzle the icing over the cooled cake, sprinkle with additional zest, and serve.

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