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recipe image Gluten Free Zesty Lemon Celebration Cake

Gluten Free Zesty Lemon Celebration Cake

Gluten Free Zesty Lemon Celebration Cake

Discover our Gluten Free Zesty Lemon Sponge Cake, a beautifully light and fluffy cake with creamy icing and a zing of lemon.

Discover our Gluten Free Zesty Lemon Sponge Cake, a beautifully light and fluffy cake with creamy icing and a zing of lemon.

  • Prep time
    30 minutes
  • Cooking time
    30 minutes
  • Servings
    16 portions
  • Difficulty
    Easy

Ingredients

Cake
  • 225 grams Stork
  • 225g (8 oz) caster sugar
  • 4 medium eggs
  • 225g (8 oz) gluten free self-raising flour, sieved
  • Zest of 1 lemon
  • 1-2 tbsps milk
Icing
  • 225g (8 oz) icing sugar
  • 100g (3 ½ oz) Stork
  • 1-2 teaspoons milk
Filling and decoration
  • 2 tablespoons lemon curd
  • A few silver balls
  • Crystallized lemon: 1 lemon, 40g caster sugar

      Instructions

      how_make
      1. Place Stork and sugar in a mixing bowl and cream together until light and fluffy. (approx 1 ½ mins with electric hand mixer).
      2. Beat in the eggs one at a time, adding a little flour with the last egg to prevent curdling.
      3. Fold in the remaining flour,lemon zest and milk with a metal spoon or spatula.
      4. Place in 2 x 20cm (8 inch) greased and lined sandwich cake tins.
      5. Bake on middle shelf of oven 170°C, 160°C fan, Gas 4 for 30 - 35 minutes. Cool on wire tray.
      6. Place icing ingredients in a mixing bowl and beat together until smooth.
      7. Decoration: cut lemon peel in long strands, place in saucepan with sugar and 100ml water over medium heat. Cook, stirring until sugar dissolves. Boil then simmer for 10 mins. Spread over baking parchment and leave 5 mins to set.
      8. Sandwich cake together with 1/3 icing and the lemon curd. Spread next third on top and use remaining icing to pipe drops with a large plain nozzle around the edge of the cake.
      9. Decorate with silver balls and the crystallized lemon.

      https://youtu.be/1gEoAJDOSCM