Gluten Free Lemon Cake

Gluten Free Lemon Cake is a scrumptious breakfast or dessert cake. May is Eat Dessert First Month. It’s easy to eat dessert first if you eat it for breakfast!

Gluten Free Lemon Cake with Strawberries & Whipped Cream is a light dessert.

Light and Fluffy Gluten Free Lemon Cake will make you  re-think gluten free.

A few years ago my daughter Erin and I went to a cooking class at a Milwaukee restaurant/culinary school called Braise, where we learned how to make a flourless lemon cake. This light and fluffy Gluten Free Lemon Cake is a modification of the flourless cake we made in class. It is made with potato starch instead of flour. The Gluten Free Lemon Cake is excellent as a dessert, topped with a few berries and whipped cream. I also enjoy it plain with my coffee as a breakfast pastry.

Gluten Free Lemon Cakes are excellent without any toppings. The perfect breakfast cake.

Savory or Sweet?

The original recipe called for mint and rosemary—making it savory—but I eliminated these spices, making it a simple Lemon Cake (and therefore sweet). Erin thought the rosemary was overpowering. I thought it was delicious with the other spices, but I like it better as a simple Lemon Cake.

The texture is so airy, I can hardly believe it is gluten free.

Baking Lessons

There were only four other students in the class, taught by two chefs. Erin and Julie have taken a few classes at the facility, including one on knife skills. Now, I could use a class on that!

It was fun to learn how to make the cake so that it was airy. I will use the technique again. It makes such a wonderful cake. And all you have to do is separate the eggs, add the yolks to the batter, beat the whites in a different bowl until stiff, and fold the whites into the batter in two batches—the first, rather roughly, and the second, gently folding them in. Result: What a difference in texture!

We didn’t have electric mixers since we were only making two little cakes, so whipping the egg whites was a bit challenging. But we managed to do it. Erin and I took turns beating the whites until they were stiff. We got our workout!

What You Need

It’s so much easier to whip egg whites with an electric mixer. I have a KitchenAid mixer (affiliate link) like the one below, and it’s terrific. I also like a good Hamilton Beach hand mixer (affiliate link) for smaller batches. If you don’t have a mixer, I suggest you start with the portable one and move up to the stand mixer when you can afford it. They really do come in handy. What you need for this recipe is an electric mixer, bowl, measuring cups and spoons and potato starch. Buy the best tools you can afford.

Gluten Free Lemon Cake Recipe

Gluten Free Lemon Cake

Light, airy gluten free lemon cake.

• Author: Recipe Idea Shop/Lois Carter Crawford
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 1x
• Category: Breakfast, Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup potato starch
• 2 teaspoons baking powder
• 1 cup butter
• 1 cup extra-fine granulated sugar
• 3 egg yolks
• 2 tablespoons lemon zest
• Juice of 2 lemons (about ¼ cup)
• 3 egg whites
• ¼ cup extra-fine granulated sugar

Instructions

1. Sift potato starch and baking powder. Set aside.
2. Cream butter and 1 cup sugar until well incorporated, about doubled in size, and it turns whiter.
3. Add yolks one at a time; scrape down sides.
4. Add lemon zest and juice and mix until incorporated.
5. In a separate bowl, whip the egg whites until frothy.
6. Add ¼ cup sugar to the egg whites a little at a time and whip until stiff peaks form.
7. Fold the dry ingredients into the egg yolk/butter mixture. Fold in half the egg whites and incorporate well.
8. Fold in the remaining egg whites and mix gently until well combined.
9. Butter the ramekin and lightly dust with a bit of sugar.
10. Spoon the batter into the ramekins until they are half filled.
11. Place in a cold oven. Turn temperature to 350F degrees.
12. Bake for 15-20 minutes until cakes are beginning to brown slightly.
13. Cool for 5 minutes. Remove from ramekins and serve with fresh berries and whipped cream or eat without toppings if you prefer.

Keywords: cake, coffee cake, gluten free lemon cake, lemon cake

Recipe Card powered by

Nutrition Label for Gluten Free Lemon Cake (no toppings). Each serving is about a 3″ piece of cake. Recipe serves 12.

Nourish Your Body & Soul

I encourage you to care of yourself by eating satisfying, nourishing food that is good for your body and makes you feel healthy. Protect your spirit by living authentically, moving your body, and taking time to replenish and rest. I think you might also like these recipes & posts from Recipe Idea Shop:

• Old Fashioned Crazy Cake
• My Favorite Chocolate Cake
• Gluten Free Chocolate Cupcakes
• Gingerbread Pineapple Upside Down Cake
• Coconut Cupcakes (Gluten Free)
• Easy Cherry Almond Coffee Cake
• Are You Gluten Intolerant?
• Am I Lactose Intolerant?
• Really? Food Is Making Me Sick?
• Buy It Ain’t Just the Food Journal on Amazon. (affiliate link)

Sign Up For Updates To Get Tips, Recipes & Free Gifts

I think you’re gonna love our recipes and healthy, happy posts. Sign up for our email updates to get free gifts, recipes, happy thoughts, and tips for identifying and avoiding foods that are sabotaging your health.

Rate, Pin & Share!

Please Rate our recipes and posts, and Pin and Share them on social media. Comments are welcome, too!

Easy Gluten Free Lemon Cake. Awesome for breakfast or dessert.

Gluten Free Lemon Cake, so good instead of shortcake. Or eat it alone as a breakfast cake. 30 minute recipe.