Gluten-Free Bizcocho
Indulge in the tender, light perfection of this Gluten-Free Bizcocho, a delightful Spanish cake reimagined for gluten-free diets without compromising on flavor. Crafted with gluten-free all-purpose flour, zesty lemon, and creamy softened butter, this classic treat achieves a beautifully moist texture and a subtly citrusy aroma. The combination of baking powder and baking soda ensures a fluffy rise, while the touch of vanilla adds complexity to each bite. Ready in under an hour, this cake's simplicity makes it ideal for casual gatherings or as a quick dessert for family dinners. Serve it plain or with a dusting of powdered sugar for an elegant finish—either way, it's sure to impress! Perfect for anyone seeking a gluten-free baked good that's both classic and comforting, this recipe is a must-try.
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Recipe Information
Ingredients
- 200 grams gluten-free all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 100 grams unsalted butter, softened
- 150 grams granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 120 milliliters milk
- 1 lemon zest of one lemon
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan with butter or non-stick spray.
In a medium-sized bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set the mixture aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract and lemon zest.
Alternate adding the dry flour mixture and the milk to the wet ingredients, starting and ending with the flour mixture. Mix just until combined for each addition, being careful not to overmix.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, let the bizcocho cool in the pan for 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack before serving.
Nutrition Facts
Calories |
2322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 787 mg | 262% | |
| Sodium | 1948 mg | 85% | |
| Total Carbohydrate | 336.8 g | 122% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 157.9 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 283 mg | 22% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 443 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
