If you love fresh, fragrant desserts, this gluten-free cake with lemon curd is a real revelation.
Soft, light and with a creamy lemon heart, it’s the perfect dessert for spring and summer.
The contrast between the sweetness of the batter and the citrus note of the lemon curd creates an irresistible balance, just like in the great classics of Anglo-Saxon pastry.
Perfect for a special afternoon treat or as an unusual birthday cake… it will disappear in no time!
You can also use regular flour and lactose-free or plant-based products. Try it with strawberries, raspberries or juicy yellow peaches. This cake is perfect for any season and occasion!!
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 45 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 1 2/3 cups flour (Schaer universal mix)
- 3 eggs
- 1/3 cup sugar
- 1/4 cup vegetable oil
- 3/4 cup + 2 tbsp cup whipping cream (plant-based)
- 2 tsp gluten-free baking powder
- 1 lemon
- 1 cup + 2 tbsp cup lemon curd
- 2/3 cup blueberries
- 1 egg
- 5 tbsp butter
- 3 tbsp + 1 tsp tbsp lemon juice
- 6 tbsp + 1 tsp tbsp sugar
Tools
- 1 Bowl
- 1 Cake pan (about 9-inch)
- 1 Mixer
- 1 Sieve
- 1 Spatula
- 1 Grater
Steps
In a bowl whisk together the sugar with the eggs and the lemon juice using a whisk.
Add the zest of previously washed and dried lemons.
Cook in a bain-marie over medium heat.
The mixture should reach a temperature of 180°F.
It will be ready when it leaves a thin film on the back of a spoon.
Remove from the heat. Add the butter and blend with an immersion blender to obtain a smooth, velvety cream.
Let cool.Break the eggs into a bowl and whisk them at maximum speed with a mixer or in a stand mixer together with the sugar and lemon zest.
When the mixture is frothy, reduce the mixer speed and add the oil in a thin stream, then the cream and finally the lemon juice.
Add the flour and baking powder sifted together and incorporate well, always mixing with the mixer but at minimum speed.
Pour half the batter into a previously oiled 9-inch pan.
Add half of the lemon curd with a teaspoon, without spreading it.
Add the blueberries or other washed and dried fruit and cover with the remaining batter.
Decorate the surface of the cake with drops of lemon curd.
Bake for 45 minutes in a preheated conventional oven at 356°F.
Remove from the oven and let cool well.
Unmold and decorate with powdered sugar.
WARNING: consult the Italian Celiac Association guide and read the ingredient labels carefully to ensure they are free from gluten contamination.
Tips
Keep for up to 3 days in a cool place. You can freeze it already sliced.
You can make it lactose-free by using lactose-free or plant-based products such as coconut oil instead of butter in the lemon curd.
FAQ (Questions and Answers)
Can I make it with wheat flour?
Yes, simply replace the gluten-free flour with 300 g of 00 flour.
Which vegetable oil can I use?
You can use sunflower seed oil, corn oil or rice oil.
Can I make the dessert lactose-free?
Yes — you can replace the cream with lactose-free or plant-based cream (rice, soy, oat). For the lemon curd use margarine or lactose-free butter instead of regular butter.
This gluten-free cake with lemon curd is one of those desserts that wins you over at first bite: fresh, fragrant and incredibly soft.
Perfect to impress without complicating your life, it proves that even without gluten you can achieve extraordinary results.
