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Create this wheat-free birthday sweet for your next celebration.
Prep Time: 25 minutes Cook Time: 35–40 minutes
Per cake: 4,405 cal/202g fat/117g saturated fat/637g carbs/460g sugar/8.4g salt
Ingredients:
2 sticks butter, plus extra for greasing
1 cup granulated sugar
4 eggs, beaten
1 2/3 cups gluten-free, wheat-free self-rising flour
2 teaspoons gluten-free baking powder
1 teaspoon xanthan gum
Juice and zest of 1 lemon
1 2/3 cups raspberries, to decorate
Lemon Icing:
2 cups gluten-free confectioners’ sugar
Juice and zest of 1 lemon
Gluten Free Lemon Zest Birthday Cake
Step 1
Preheat the oven to 350°F. Grease an 8-inch round springform cake pan and line with parchment paper.
Step 2
Cream together the butter and sugar in a large bowl until fluffy. Slowly add the eggs, one at a time, and stir well. Sift in the flour, baking powder, and xanthan gum, then add the lemon juice and lemon zest and fold into the mixture.
Step 3
Transfer the batter to the prepared pan, smooth out the top, and bake in the preheated oven for 35–40 minutes.
Step 4
Remove the cake from the oven and let cool in the pan for 45 minutes before transferring it to a wire rack.
Step 5
To make the icing, mix together the confectioners’ sugar, lemon juice, and lemon zest in a large bowl. Drizzle the lemon icing over the cake and decorate with the raspberries to serve.
Step 6
Excerpted with permission from "Gluten Free Baking (Love Food)" by Michael McCamley and published by Parragon Books.
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