Gluten-Free Lemon Sponge Cake

Brighten your dessert table with this irresistibly fluffy Gluten-Free Lemon Sponge Cake, a citrus-infused treat that’s perfect for any occasion. Crafted with gluten-free all-purpose flour, zesty lemon juice, and a hint of vanilla, this cake boasts a light, airy texture and a burst of tangy-sweet flavor in every bite. Its quick 20-minute prep time and simple technique make it accessible for bakers of all levels. Finished with a delicate dusting of powdered sugar, this sunny dessert is as visually appealing as it is delicious. Ideal for gluten-free diets, this cake pairs perfectly with tea, coffee, or a side of whipped cream, making it a showstopper for brunches, birthdays, or casual gatherings.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 150 grams Gluten-free all-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 115 grams Unsalted butter, softened
• 200 grams Granulated sugar
• 4 pieces Large eggs
• 60 milliliters Lemon juice
• 1 tablespoon Lemon zest
• 1 teaspoon Vanilla extract
• 60 milliliters Milk
• 50 grams Powdered sugar

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.

Step 2

In a medium bowl, sift together the gluten-free flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Step 4

Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition.

Step 5

Stir in the lemon juice, lemon zest, and vanilla extract, blending until combined.

Step 6

Gradually fold the dry ingredients into the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix gently until just combined. Be careful not to overmix.

Step 7

Pour the batter into the prepared cake pan, spreading it evenly.

Step 8

Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 10

Dust the cooled cake with powdered sugar before serving. Optionally, garnish with fresh lemon slices or a light lemon glaze.

Nutrition Facts

Serving size	854.7 grams (854.7g)

Amount per serving	% Daily Value*
Calories	2679

Total Fat 116.60g	149%
Saturated Fat 66.10g	331%
Polyunsaturated Fat 0.10g
Cholesterol 1001mg	334%
Sodium 1954mg	85%
Total Carbohydrate 397.80g	145%
Dietary Fiber 4.90g	18%
Total Sugars 254.60g
Protein 31.00g	62%

Vitamin D 187IU	936%
Calcium 248mg	19%
Iron 5mg	28%
Potassium 488mg	10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.0%

Protein: 4.5%

Carbs: 57.6%