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Lemon Sponge Cake (Gluten Free, Dairy Free)
Cooking Method
Baking
Cuisine
British
Courses
Cakes
Difficulty
Beginner
Time
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings
8
Best Season
Summer
Ingredients
For the sponge:
250
g
dairy free spread
250
g
caster sugar
4
eggs
225
g
gluten free self raising flour
1
tsp
xanthan gum
1
tsp
baking powder
4
tbsp
dairy free milk
zest of one lemon
For the buttercream:
125
g
dairy free butter
250
g
icing sugar
To fill the sponge:
2
tbsp
lemon curd
Instructions
Preheat the oven to 180 oC
Cream the butter and sugar together for a couple of minutes until light and fluffy
Add the eggs one at a time, beating well after each addition
Add the flour, xanthan gum, baking powder, lemon zest and beat well to combine
Add the milk and mix in
Line two 8 inch round baking pans
Divide the cake mixture between the two tins
Smooth out the top of the cakes with a spatula
Place in the oven and bake for 25 minutes
Remove the cakes from the oven and cake pans and allow to cool on a wire rack
To make the buttercream beat the butter and icing sugar together until light and fluffy
Use the butter cream and lemon curd to sandwich the two cakes together
Keywords:
gluten free baking, dairy free baking, gluten free cake, gluten and dairy free baking recipes, gluten free cake ideas
Read it online:
https://freefromfavourites.com/recipe/lemon-sponge-cake-gluten-free-dairy-free/