Gluten-free Lemon Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter, room temperature
- 200 g suar
- 1 tablespoon vanilla sugar
- 4 egg (s)
- 1 lemon (s), untreated
- 250 g flour, luten-free
- 0.5 ½ teaspoon, leveled tartar baking powder
- Fat, for the shape
- 125 g powdered suar
Print Recipe
Pin Recipe Instructions
- The butter must be very soft. I always grease the loaf pan with the butter paper.
- Preheat the oven to 160 degrees.
- Beat the butter, sugar and vanilla sugar until frothy, then gradually add the four eggs and stir in.
- Rub the zest of the lemon and add.
- Mix the gluten-free flour and the tartar baking powder and stir into the batter.
- Put the dough in the greased loaf pan and bake in the preheated oven for about 70 minutes.
- After 60 minutes, check whether the cake is getting too dark. Cover with aluminum foil if necessary.
- Let the cake cool in the pan and then remove it.
- Squeeze the lemon and mix with the juice and powdered sugar. Brush the cake with it.
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