It’s very hard to refuse a slice – or two – of our Gluten-free Lemon Cake. With just the right balance between sweet and tart, who can blame you?
Time: 55 minutes
- 200g butter
- 250g caster sugar
- 2 eggs
- 250g almond meal
- 2 lemons, zest plus 1/2 cup lemon juice
Preheat oven to 180°C and line a loaf pan with baking paper. Cream the butter and sugar until light and creamy and then add the eggs one at a time. Next, stir in the almond meal and lemon zest.
Pour the batter into the prepared tin and bake for 45 minutes. Remove and poke holes in the cake with a skewer and pour over the lemon juice and leave to cool before serving.