Gluten Free Lemon Cake (No Waste, Whole Lemon Cake)
User Reviews
4.9
Gluten Free Lemon Cake (No Waste, Whole Lemon Cake)
Description
Gluten Free Lemon Cake (No Waste, Whole Lemon Cake) highlights a whole organic lemon blended directly into the batter, capturing the fruit's zest and acidity fully. The recipe combines gluten-free baking flour and rice flour with xanthan gum to provide structure, while the softened cream cheese and butter enrich the crumb. Beating eggs with sugar until fluffy helps incorporate air for lightness. After baking in a prepared springform pan for nearly an hour, the cake is refreshed with a lemon juice and sugar glaze, adding a balancing sweetness and tang. This cake presents a clean, moist texture with a natural lemony flavor throughout.
The lemon's bitterness from the rind is mellowed by the sugar and cream cheese, giving a nuanced citrus taste that stands apart from typical lemon cakes that use only zest or juice. The use of whole lemon also makes this recipe economical and reduces waste.
Use an organic lemon to avoid pesticides on the rind. Removing seeds before processing keeps the batter smooth. The baked cake should be tested with a skewer for doneness and cooled briefly before removing the ring to preserve its shape. The glaze can be applied while the cake is still warm to soak in slightly.
If you want a variation, an orange can replace the lemon. This cake suits afternoon tea or a fresh dessert when gluten must be avoided.
Ingredients
Ingredients
- 3 egg
- 1 ⅛ cups sugar
- 1 cup gluten-free baking flour
- ½ cup rice flour
- 3 tsp baking powder (or 1 packet Italian Paneangeli vanilla baking powder)
- ¼ tsp xanthan gum
- ⅓ cup butter (softened)
- ⅓ c cream cheese (at room temperature)
- 1 large lemon washed and cut into pieces with the rind - remove seeds, organic
Glaze
- 2 oz lemon juice organic
- ¼ cup sugar
Instructions
Make the cake:
- Preheat oven to 350°F (175°C)
- Prepare an 8" springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
- Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
- Mix the gluten free flour with the rice flour, Paneangeli powder (or baking powder) and xanthan gum. Add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then mix in the softened cream cheese.
- In a food processor, process the whole lemon until it is almost pureed.
- Add the processed lemon to the cake mixture and stir until evenly combined, then put the batter into the prepared tin.
- Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the gluten free lemon cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
Make the lemon glaze:
- Prepare the glaze by melting the sugar in the lemon juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency.
- Spoon and brush over the top of the cake, while it’s still hot, and allow to cool completely before cutting.
Notes
- Use an organic lemon to safely include the rind in the batter.
- Remove lemon seeds before processing the fruit to avoid bitterness and improve texture.
- Bake in a prepared springform pan for easy removal and neat edges.
- The lemon glaze adds moisture and balances the tartness after baking.
- Try substituting orange for lemon for a different citrus flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 234kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 66mg | 22% |
| Sodium | 186mg | 8% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 311IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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