Gluten and Dairy free Lemon Cake

Sometimes my second son asks me for a lemon cake which he really likes. I have tried so many different versions over the years and now finally I am happy with the result!

I have made a gluten and dairy free version but you can use regular flour without any problem!

This cake is also the base for a beautiful festive dessert, the Clementine Trifle !

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Over 20 new recipes that don’t (and never will) exist on my blog and QR codes for each category that lead directly to more recipes in that category.

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  • Fish
  • Meat
  • Vegetarian
  • Carb-heavy side dishes
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  • For the dough
  • 300 g vegetable oil
  • 50 g water
  • 350 g gluten free flour (or normal if you prefer)
  • 300 g sugar
  • Vanilla
  • 2 tea spoons baking powder (glutenfree)
  • 6 eggs
  • Zest 3 unwaxed lemons
  • For the icing
  • Juice of 2 lemons
  • 300 g icing sugar

Preheat to oven to 175C.

Zest the skin of 3 lemons.

Mix eggs, vanilla, vegetable oil, water and sugar until foamy. Sift the flower, baking powder and lemon zest and add slowly to the egg mixture.

Pour the whole dough in whatever mould you prefer and bake until its is baked through. In a loaf tin, for example, the cake takes about 50 minutes.

Now mix the icing sugar with the lemon juice – adding one tea spoon of lemon juice at the time. You need to add only as much lemon juice as you need to make a thick icing that will drizzle down the sides of the cake very slowly. You probably won’t need all of the lemon juice.

Once the cake is out of the mould, prick it all over with a fork and drizzle the icing over it. That way the cake will be very moist.

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5 thoughts on “Gluten and Dairy free Lemon Cake

  1. Bonjour Madame. Merci beaucoup pour votre message. Le mail a probablement été envoyé juste avant que je me sois rendu compte qu’il y avait omission de la farine. Maintenant c’est corrigé sur le site. C’est 350 g de farine. J’espère que vous aimeriez. Bon week-end. Caroline

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