The lemon ring cake I propose today has a very delicate taste and a soft texture, making it good for both breakfast and a snack. I include both the gluten version and the gluten-free one. Naturally, it can also be made without dairy products by choosing plant-based products.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 oz whipping cream (or gluten-free plant-based)
- 3 1/3 cups flour (or gluten-free rice flour)
- 2 tablespoons lemon zest
- 3.5 tablespoons lemon juice
- 1 tablespoon baking powder (gluten-free)
- 1 pinch salt
- 3/4 cup sugar
- 6 eggs
- 1/2 cup sunflower oil (or rice oil)
- 1 tablespoon powdered sugar (gluten-free)
Tools
- 1 Stand Mixer
- 1 Cake Pan
- 1 Grater
- 1 Juicer
Steps
Sift the flour with the baking powder and set aside.
In the stand mixer bowl, break the eggs and add the sugar with a pinch of salt. Whisk at high speed until the mixture is light and fluffy. Lower the speed to minimum and gradually add the oil.
Also add the lemon juice and grated zest. Incorporate the flour, alternating with the cream.
Pour the mixture into a 9.5-inch diameter bundt pan, previously greased. Bake in a preheated static oven at 350°F for 40 minutes.
Remove from the oven and let cool. Turn out onto a serving plate and decorate with powdered sugar.
WARNING: consult the Italian Celiac Association guide and read the ingredients carefully to ensure they do not contain gluten contamination
Advice
The cream should be at room temperature.
For the lemons, it is preferable to use those with an edible peel.
For the lemons, it is preferable to use those with an edible peel.
For the lemons, it is preferable to use those with an edible peel.
For the lemons, it is preferable to use those with an edible peel.
For the lemons, it is preferable to use those with an edible peel.
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