Lemon Cake
Recipes > Sweet Muffins CakesThis is one cake I make often simply because it is so easy and no-one in my family have worked out it is gluten free!!! I typically make it without the icing only because I am lazy but also because it really doesn't need it. It is delicious as it is. For a cake it is surprisingly low fat and low sugar. A great dessert or snack.
Ingredients
- 2 lemons
- 200g tub Lactose Free Plain or Vanilla Yoghurt
- ½ cup caster sugar
- 3 eggs
- 1/3 cup lemon juice
- 1 ½ cups gluten free plain flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup canola oil
Icing [optional]
- 3 tablespoons lemon juice
- 1 cup pure icing sugar, sifted
Method
- Preheat oven to 180°C. Grease a loaf tin
- Finely grate 2 lemons and place in a mixing bowl with the yoghurt, caster sugar, eggs and lemon juice and combine using an electric mixer on low speed.
- Add the flour, baking powder and salt whilst continuing to mix on low speed.
- Add the vegetable oil, mixing to combine
- Transfer to the loaf tin and bake for approximately 50 minutes. The cake is ready when golden brown in colour.
Icing
- Slowly pour 2 tablespoons of lemon juice over the cake and allow to soak in whilst cake is still slightly warm.
- When the cake is cold, mix the icing sugar with enough lemon juice to form a runny paste and pour over the top of the cake allowing it to drizzle down the sides.