Gluten-Free Lemon Sponge Cake
Bright, zesty, and irresistibly tender, this Gluten-Free Lemon Sponge Cake is a citrusy delight that perfectly balances fresh lemon flavor with a soft, fluffy texture. Made with gluten-free all-purpose flour and enriched with the vibrant notes of lemon zest and juice, this crowd-pleasing dessert is ideal for those with dietary restrictions but loved by all. A hint of vanilla adds a subtle depth of flavor, while a dusting of powdered sugar offers the perfect finishing touch. Ready in under an hour, this easy-to-follow recipe is perfect for gatherings, afternoon tea, or simply indulging in a guilt-free treat. Don’t compromise on taste or texture—discover the joy of baking with this gluten-free masterpiece!
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Recipe Information
Ingredients
- 150 grams Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 115 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 4 pieces Large eggs
- 60 milliliters Lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 60 milliliters Milk
- 50 grams Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a medium bowl, sift together the gluten-free flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition.
Stir in the lemon juice, lemon zest, and vanilla extract, blending until combined.
Gradually fold the dry ingredients into the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix gently until just combined. Be careful not to overmix.
Pour the batter into the prepared cake pan, spreading it evenly.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Dust the cooled cake with powdered sugar before serving. Optionally, garnish with fresh lemon slices or a light lemon glaze.
Nutrition Facts
Calories |
2679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.6 g | 149% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1001 mg | 334% | |
| Sodium | 1954 mg | 85% | |
| Total Carbohydrate | 397.8 g | 145% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 254.6 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 248 mg | 19% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 488 mg | 10% | |
*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.
