This cake is more than a cake, it’s a Gateau.
It’s light and airy and is loved by everyone! It’s a favourite in our family for celebrations or just because you can.
Having a beautiful lemon cake in your repertoire is so important and this is THE ONE! You will get so many compliments for it!
Ingredients
Ingredients for Lemon Cake
- 4 Eggs
- 150g White Sugar
- 1 tbsp Sunflower Oil
- 2 tbsp Buttermilk
- 1 tsp Vanilla Extract
- 100g Self Raising Gluten Free Flour
- 50g Cornflour
- 1 tsp Baking Powder
- 1/2 tsp Xantham Gum
- 1/2 tsp Salt
Ingredients for Lemon Curd
- 3 Egg Yolks
- 3 Lemons (zest & juice)
- 140g White Sugar
- 170g Butter
- 56g Cornflour
- 118ml Water
Method
- Beat the Eggs and sugar for 8 minutes
- Add the sunflower oil, buttermilk and vanilla and continue to beat for another minute.
- Sieve the Gluten Free Self Raising Flour, Cornflour, Baking Powder, Xantham Gum and salt.
- Fold it into the egg mix- using a metal spoon, try to keep as much of the volume as possible once incorporated gently pour the mix between two lined 8″ tins and bake in a pre heated over at 170C for 20- 25 minutes.
- Cool on a rack before removing the cake liners. Once cold you can assemble and decorate.
Lemon Curd
- Mix the cornflour and sugar in a small bowl. Add the Egg yolks.
- Mix the lemon juice, zest and place in a saucepan with water.
- Mix all the ingredients and place on a medium heat. Stirring all the time until you get a custard like consistency. Remove from the heat and pour into a bowl, cover with clingfilm and once cooled, place in the fridge or a airtight container.
- Whip your cream, add a tbls of icing sugar and whip until you get to the sot peak stage. Careful not to overwhip.
- Take a 1/4 of the cream out and leave for decoration.
- Add two tbls of lemon curd to the rest of the whipped cream and fold mix into the mixture until combined- a few lemon streaks won’t matter.
