Grain-free, gluten-free lemon cake

paleo | grain-free | gluten-free

Ingredients for the gluten-free lemon cake

Makes 12-14 servings

• 250 g butter, at room temperature
• 150 g organic cane sugar
• 2 tbsp thick honey (e.g. rapeseed honey)
• 2 tsp baking powder
• ¼ tsp salt
• 5 eggs, size M*
• 2 tsp finely grated lemon zest
• 2 tbsp fresh lemon juice
• 240 g Ruut cassava flour
• Lemon glaze (see recipe below)

Lemon glaze:

• approx. 80 g organic powdered cane sugar
• 15 g melted butter
• 3 tsp fresh lemon juice

See below for a paleo option

Before you start, ideally bring all ingredients to room temperature

Baking a grain-free lemon cake in 8 steps

Tip :) Always use a kitchen scale for our recipes and for weighing the flour.

1. Preheat the oven to 170 °C. In a large mixing bowl, combine the butter and cane sugar. Using a mixer, beat the mixture for about 8-10 minutes until it is pale and slightly fluffy. Next, beat in the honey and salt.
2. Then add the eggs one at a time, beating after each addition until well combined. The mixture will then look slightly separated. Now mix in the lemon zest and juice.
3. Finally, add the Ruut cassava flour and baking powder and beat the batter on a low setting until well combined. If necessary, scrape down the sides of the bowl to make sure all the ingredients end up in the batter.
4. Grease and flour a 25x11x8 cm loaf tin**. Pour the batter into the tin and spread it out into an even layer.
5. Bake the cake for 55 to 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean with no batter on it.
6. After 35 minutes, check the colour of the cake. Once the top is nicely browned, cover the cake with a layer of aluminium foil to stop it from getting any darker.
7. Leave the cake to cool in the tin on a wire rack for 10 minutes. Remove the cake from the tin and leave it to cool completely on the rack.
8. Pour the lemon glaze over the cake and spread it into an even layer. Let the glaze rest and set for 20 to 30 minutes before serving.

Tip:

After about 20 minutes, use a knife to make a lengthwise cut along the middle of the cake (approx. 1 cm deep) to get a nicer crust.

Lemon glaze:

1. In a small bowl, mix the powdered cane sugar and lemon juice.
2. Stir in the melted butter and add enough powdered sugar to make a thick glaze.

Tip:

• * Leave the eggs at room temperature for 30 minutes before making the batter. This helps the eggs combine better with the butter and gives you a lump-free batter.
• ** The batter can be baked in different tins. The baking time depends on the size of the tin.

Paleo lemon cake: honey-sweetened variation

• 250 g butter, at room temperature
• 335 g thick honey (e.g. rapeseed honey)
• 2 tsp baking powder
• ¼ tsp salt
• 5 eggs, size M*
• 2 tsp finely grated lemon zest
• 2 tbsp fresh lemon juice
• 250 g Ruut cassava flour