The Lemon Margherita Cake (gluten-free) is a special variation of the classic Margherita cake. By whipping egg whites and yolks separately and replacing part of the milk with lemon juice and zest, you will obtain a light, airy and very fragrant cake.
Perfect for breakfast, a snack or afternoon tea, this cake is easy to prepare and irresistible thanks to its fresh lemon aroma.
You’ll love it because it’s soft and light, thanks to the separately beaten egg whites.
It has an irresistible fresh lemon scent, it’s gluten-free, yet as tender as a traditional cake.
It’s easy and quick to make, with few simple ingredients.
Perfect for breakfast, a snack or afternoon tea, it appeals to the whole family and can be easily customized with yogurt, almonds or fresh fruit.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup + 2 tbsp cups / tbsp gluten-free rice flour
- 3/4 cup + 1 tbsp cups / tbsp gluten-free potato starch
- 3 eggs
- 1/2 cup + 1 tbsp cups / tbsp granulated sugar
- 6 1/2 tbsp tbsp vegetable oil
- 4 tsp lemon juice
- 1/4 cup + 1 tbsp cups / tbsp milk (plant-based)
- 2 tsp baking powder for cakes (gluten-free)
- 1 lemon (zest, grated)
Tools
- 1 Hand mixer
- 1 Cake pan
- 1 Sieve
- 2 Bowls
Steps
Sift the rice flour and potato starch. Have the eggs, sugar, oil and lemon ready.
Separate the eggs: whipping the egg whites and yolks separately will make the cake light and fluffy.
Whip the egg whites with half of the sugar until stiff peaks form.
Beat the yolks with the other half of the sugar until pale and frothy.
Gently fold the egg whites into the yolk mixture using bottom-to-top motions, then add the lemon zest.
Sift and gently incorporate the dry ingredients to avoid lumps, alternating with the liquids: milk and lemon juice.
Mix gently, adding the oil.
Grease and flour a 9-inch (22 cm) pan or line it with parchment paper. Pour and level gently.
Preheat the oven to 356°F (180°C) and bake for 30–35 minutes using the conventional setting. Check with a toothpick: it should come out dry.
Let cool completely, dust with powdered sugar and enjoy this soft and fragrant cake.
Tips for a perfect cake
Use organic lemons for the zest.
Do not open the oven during the first 20 minutes to avoid it collapsing.
You can add powdered sugar or lemon glaze to make it more decorative.
You can add powdered sugar or lemon glaze to make it more decorative.
FAQ (Questions and Answers)
How should I store the Lemon Margherita Cake?
It stays soft for about 3 days under a cake dome or in an airtight container.
Can it be frozen?
Yes, sliced into portions. Thaw at room temperature before serving.
Can I substitute the lemon with another citrus?
Of course, orange or tangerine will give a different but equally fresh flavor.
Is the cake suitable for children?
Yes, it’s light and gluten-free, perfect even for little ones.
The gluten-free Lemon Margherita Cake is a simple, light and very fragrant dessert, perfect for those who love delicate flavors and soft homemade cakes.
By whipping egg whites and yolks separately and replacing milk with lemon juice, you’ll get a tall, soft and airy cake, fresher and more fragrant than the classic version.
Perfect to serve in the morning, as a snack or with a cup of tea: a simple, quick and irresistible recipe even for those following a gluten-free diet.
