This delicious gluten free lemon cake was inspired by both our study of Colombia, where corn flour is a key ingredient in many traditional foods, and our sun drenched lemon tree.
- 1 cup GF cornmeal flour
- 1 cup sugar
- 2 cups gluten free plain flour
- 1 1/2 tsp Baking Powder
- pinch salt
- 2 eggs
- 120g Nuttelex (or margarine, or butter)
- Zest of 1 lemon
- Juice of 2 lemons
- approx. 3/4 cup water (or rice milk, or milk, or greek yoghurt).
Allergies: gluten free, dairy free*, soy free, nut free.
- Line or grease a large spring-form cake tin. Preheat the oven to 180’C / 350’F.
- I like to keep things simple. Put everything in a big bowl in the order listed EXCEPT the water. Tip: a flour sieve is great for keeping out the lemon pips!
- Add 1/4 cup liquid and mix with an electric beater. Slowly keep adding water and mixing until you have a good cake batter consistency.
- Pour the cake batter into the cake tin, smooth, and bake for 30-35 mins (or until a toothpick / sharp knife comes out clean).
- Sprinkle with a little icing sugar, or whip up a lemon icing for a more lemony flavour.
Tip: I like to eat it warm from the oven and then freeze the rest to pull out as needed.
Tip: For a more lemony flavour, pierce many times with a toothpick when the cake is half cooked. Cover the top of the cake in a thin layer of sugar and squeeze a fresh lemon over the top; then place back in the oven. The lemon syrup will soak into the cake while it continues baking.