Best 2 Gluten Free Raspberry Lemon Cake Recipes
Indulge your taste buds with a delightful gluten-freeRaspberry Lemon Cake, a symphony of flavors that combines the tanginess of raspberries and the refreshing zest of lemons in a moist and fluffy gluten-free sponge. This delightful creation is perfect for those with gluten sensitivities or those seeking a healthier dessert option. The recipe also includes a luscious lemon glaze that adds an extra layer of citrusy sweetness to each bite. Additionally, discover variations of this delectable cake, including a delightful Raspberry Lemon Bundt Cake and charming Raspberry Lemon Cupcakes, perfect for any occasion. Embark on a culinary adventure with these gluten-free treats, sure to impress your family and friends.
Let's cook with our recipes!
GLUTEN-FREE LEMON AND RASPBERRY LOAF CAKE
Steps:
- Preheat the oven to 175°C (350°F). Line a loaf pan with parchment paper.
- Cream the butter and sugar until fluffy. Mix in the lemon juice, lemon zest, and eggs.
- Stir in the flour, baking powder, salt, and milk until the batter is mixed. Gently fold in the raspberries.
- Pour batter into prepared pan. Bake for about one hour. The top should be golden brown and spring back when you touch it.
- Let cool.
- To Decorate: Mix the cream cheese with 1tbsp of milk. Spread over the cooled loaf and top with fresh raspberries
- Slice and enjoy! :)
GLUTEN-FREE RASPBERRY AND LEMON LOAF CAKE RECIPE (LOW FODMAP, DAIRY-FREE/VEGAN OPTION)
Gluten-free raspberry and lemon loaf cake recipe - SUPER easy to make and you'd never know it was gf! Simple to make dairy-free, vegan or low FODMAP too.
Provided by Bex
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat the oven to about 160C Fan / 180C and line a 2lb loaf tin with non-stick baking paper.
- Cream together your butter and sugar until pale, light and fluffy.
- Gradually add the eggs a little at a time, beating thoroughly throughout - at this point also add your lemon zest and juice.
- Fold in your gluten free flour, xanthan gum and baking powder a little at a time. Alternate this with the yoghurt until both the yoghurt and gluten free flour are fully combined.
- Coat your raspberries for the cake in a little flour (no more than a tbsp is needed).
- Spoon in about a third of the cake mix into the loaf tin followed by half the raspberries.
- Spoon another third of the cake mix on top, followed by the rest of the raspberries. Then add your remaining cake mix.
- Bake for about 50-55 minutes (or up to 65 minutes sometimes), make sure you check it is fully cooked with a skewer as it sometimes take a little longer (I also like to cover the top with foil if the cake looks to be browning too quickly).
- Allow to cool in the loaf tin for about 15 minutes before leaving to completely cool on a cooling rack.
- Next up make your icing. Mix your icing sugar with lemon juice until silky smooth and little thick - not runny or watery! Start with a tbsp of lemon juice and then gradually add more as you feel necessary, until your get a fairly thick but smooth glace icing.
- Take a tbsp or two of the icing and place it in a separate bowl. Add a drop of pink or red food colouring to the small bowl to create a pink coloured icing.
- Place your white icing all over the cooled cake, it can dribble a little over the edges but it shouldn't be running off. It is does, or it goes see through, you have made it too thin and should've had less liquid (or added more icing sugar to thicken it).
- With a small spoon, add some of the pink icing on top of the white icing and using a skewer, feather it / swirl it around to create a pattern. Allow the icing to completely set.
- Finish with fresh raspberries on top.
- It's now ready to slice, enjoy!
Nutrition Facts : ServingSize 1 g, Calories 262 kcal, Carbohydrate 46 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 43 mg, Sodium 135 mg, Fiber 2 g, Sugar 30 g, UnsaturatedFat 3 g
Tips:
- Use fresh raspberries. Fresh raspberries have the best flavor and texture for this cake. If you can't find fresh raspberries, you can use frozen raspberries that have been thawed and drained.
- Don't overmix the batter. Overmixing the batter will make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- Enjoy the cake! This cake is best served fresh, but it can be stored in the refrigerator for up to 3 days.
Conclusion:
This gluten-free raspberry lemon cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and fluffy, with a bright and tangy lemon flavor. The raspberries add a pop of sweetness and color. This cake is sure to be a hit with everyone who tries it.
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