Gluten-Free Lemon Cream Cake


  • 1 cup of vegetable oil
  • 1 cup of granulated sugar
  • 4 eggs
  • 2 cups gluten-free flour
  • half a teaspoon of salt
  • 3 teaspoons gluten-free baking powder
  • 1 cup of milk (preferably lactose-free)
  • 2 teaspoons of lemon extract
  • 1 teaspoon of zest

For Cream:

  • 1 glass of lemon juice
  • 1 tablespoon of cornstarch
  • 100 grams gluten-free butter
  • 2 eggs
  • 1 glass of sugar

Bring the oven to 180 degrees. Flour and oil your cake tin and set aside. Add oil and sugar to the cake mix bowl. Add eggs to it and mix with mixer on medium speed for one minute. Add the gluten-free flour, baking powder, salt, lactose-free milk, lemon extract and lemon zest, beat for 3 more minutes. Pour your batter into the cake mold and bake for 30 minutes.

Put all the ingredients for the cream in a bowl. Make sure your bowl is heat resistant. Put water in a pot and boil it. Place the bowl with the cream ingredients on the pot. Mix the ingredients until they form a homogeneous mixture. When your cream mixture comes to a consistency, take the bowl from the stove and set it aside. 10 minutes after your cake is baked, pour the cream on it. Slice the cake and serve.

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