Gluten-free lemon cake

By Hanna Ashton-Lawson

Recipe from Heathy Gluten-Free Family.

I had never baked anything gluten-free before, and if you haven’t either, bear with me! I had a friend coming over who couldn’t eat gluten, so as usual I had a hunt in the kitchen for what I had the most of, seasonally. Of course it is lemon season, so this recipe was just perfect. The cake was light and fluffy, and I didn’t miss the gluten at all!

Ingredients

• 2 cups gluten-free flour

• 1 cup caster sugar

• ¾ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 cup olive oil

• ¾ cup Greek yogurt

• 3 large eggs at room temperature

• 1/4 cup and 1 tablespoon of lemon juice

• zest of 2 large lemons

Method

• Preheat oven to 175 degrees and prepare your cake tin (I line mine with compostable baking paper).

• Mix the flour, sugar, baking powder, baking soda and salt in a large mixing bowl.

• Make a well and add yogurt, olive oil and eggs, mixing to combine.

• Mix in the lemon juice and lemon zest until batter is smooth.

• Pour batter into the cake tin.

• Bake for 35-38 minutes. Check the cake at 30 minutes, and cover loosely with foil if it is browning too much. Use a wooden skewer to check that the centre is cooked.

• Cool in the pan for 30 minutes before cooling further for another 30 minutes. Sprinkle with icing sugar to serve.