Gluten free lemon cake

The origin of the lemon cake recipe is uncertain, but it is believed to have originated in Europe, where lemon is a common ingredient.

The first written records of a lemon cake recipe were found in English texts, dating back to the 14th century. The English recipe was made with a traditional cake batter and lemon zest and juice.

Lemon cake spread to other parts of the world, including Brazil, where it arrived in the 19th century, brought by European immigrants.

Features of lemon cake

Lemon cake is a cake made with a traditional cake batter and lemon zest and juice. The dough is usually made with wheat flour, sugar, eggs, milk and yeast. Lemon is a citrus fruit that is known for its tart and refreshing flavor.

Advantages of lemon cake

Lemon cake is a versatile dish that can be served as a dessert, snack or even as a meal. It is also a relatively cheap and easy option to make.

Here is a simple lemon cake recipe:

Gluten-free lemon cake

 

Ingredients:

4 eggs

170 g of natural yogurt

1 tea cup of oil

25 g of lemon-flavored gelatin powder

1 cup of sweet sprinkle tea

1 cup of Demerara or brown sugar

2 tea cups of rice flour

1 tablespoon powdered yeast

 

Topping Ingredients:

395 g of condensed milk

juice of 2 lemons

Dough preparation method:

In a blender, beat the eggs, oil, natural yogurt, gelatin powder, and sweet sprinkles. Place the mixture in a bowl, add a cup of rice flour, stir, then add another cup of rice flour, stir, add the sugar, and lastly, add the baking powder. Once ready, pour it into the mold with a 24 cm hole in the center, take it to the preheated oven at 180° for 30 to 40 minutes, or do the toothpick test (if the toothpick comes out clean, it's done).

How to prepare the topping:

In the blender, beat the condensed milk and the lemon juice for approximately 20 seconds so as not to turn into a mousse. Pour it on top of the cake, and that's it!