Ingredients
Dry Ingredients:
- 200 g gluten-free all-purpose flour (e.g. Mehl-Mix Universal glutenfrei)
- 75 g corn flour (finely ground maize flour, not cornmeal)
- 120 g almond meal (ground almonds)
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
Wet Ingredients:
- 230 g unsalted butter, room temperature
- 135 g raw cane sugar
- 1 1/2 tablespoons finely grated lemon zest (from 2 lemons)
- 4 large eggs, room temperature
- 1 teaspoon freshly squeezed lemon juice
- 250 ml buttermilk (1 cup)
Lemon Glaze
- 80 g icing sugar
- 80 ml freshly squeezed lemon juice (approx. 1/3 cup)
Instructions
- Prepare the oven and pan: Preheat the oven to 175°C / 350°F. Position a rack in the middle to lower third of the oven. Generously butter a Ø 24cm springform pan, then line the base with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the gluten-free flour, corn flour, almond meal, baking powder, and salt. Set aside.
- Cream butter and sugar: In a stand mixer (food processor) fitted with a paddle attachment, beat the butter, sugar, and lemon zest on medium-high speed until pale, light, and creamy (about 3–4 minutes).
- Add eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Combine wet and dry ingredients: Reduce the mixer speed to low. Whisk the lemon juice into the buttermilk. Then add the dry ingredients in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined, scraping down the bowl as needed to ensure everything is evenly incorporated.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for about 55–60 minutes, or until a toothpick inserted into the centre comes out clean.Check the cake after 45 minutes and if it is browning too quickly, loosely cover it with foil for the remaining baking time.
- Cool the cake: Let the cake rest in the pan for 5 minutes, then release the sides and transfer to a wire rack.
- Prepare and apply the glaze: Meanwhile, in a small bowl, stir together the icing sugar and lemon juice until smooth. Brush the glaze over the warm cake, allowing it to soak in. Repeat until all the glaze is used.
- Finish cooling: Allow the cake to cool completely before transferring to a serving plate. Enjoy!
Nutrition
Notes
- Use a finely milled corn flour, not coarse cornmeal, for the correct texture.
- I like to use Bauckhof Gluten-Free All-Purpose Flour Mix, which is made from a balanced blend of maize starch, wholegrain rice flour, and wholegrain millet flour, with guar gum added as a natural thickener. This combination provides a light texture with enough structure, making it ideal for cakes and other gluten-free baking.
- For a less sweet version, reduce sugar to 100 g.
- Ensure all ingredients are at room temperature for a smooth batter and even bake.