Gluten-Free Zitronenkuchen
Bright, zesty, and irresistibly tender, this Gluten-Free Zitronenkuchen is a delightful take on the classic lemon cake, perfect for those seeking a gluten-free treat! Made with a blend of gluten-free all-purpose flour and almond flour, this cake boasts a moist and fluffy texture, while the vibrant lemon zest and freshly squeezed lemon juice infuse every bite with refreshing citrus flavor. The addition of creamy Greek yogurt enhances the softness, while a tangy lemon glaze drizzled on top elevates the cake to pure perfection. With just 20 minutes of prep time and easy-to-follow steps, this recipe is a fantastic option for gluten-free baking enthusiasts and lemon lovers alike. It’s ideal for a sunny afternoon dessert, coffee break companion, or elegant party centerpiece, offering a slice of brightness in every bite.
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 50 grams Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 120 grams Unsalted butter (softened)
- 150 grams Granulated sugar
- 3 large Eggs (room temperature)
- 2 whole Lemons (zest only)
- 60 ml Lemon juice (freshly squeezed)
- 120 grams Plain Greek yogurt
- 100 grams Powdered sugar
- 2 tablespoons Lemon juice (for glaze)
Instructions
Preheat your oven to 175°C (350°F) and lightly grease a loaf pan (approximately 9x5 inches) with butter or line it with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the lemon zest and freshly squeezed lemon juice until well combined.
Reduce the mixer speed to low and alternately add the dry ingredients and Greek yogurt to the wet mixture in three additions, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, prepare the glaze by whisking together the powdered sugar and 2 tablespoons of lemon juice until smooth.
Once the cake has cooled completely, drizzle the lemon glaze evenly over the top. Let the glaze set for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
3169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.8 g | 182% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 832 mg | 277% | |
| Sodium | 2330 mg | 101% | |
| Total Carbohydrate | 455.6 g | 166% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 257.8 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 380 mg | 29% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 495 mg | 11% | |
*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.
