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Lemon Sponge Cake (Gluten Free, Dairy Free)

lemon sponge cake
Cooking Method
Cuisine
Courses
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
  1. Preheat the oven to 180 oC
  2. Cream the butter and sugar together for a couple of minutes until light and fluffy
  3. Add the eggs one at a time, beating well after each addition
  4. Add the flour, xanthan gum, baking powder, lemon zest and beat well to combine
  5. Add the milk and mix in
  6. Line two 8 inch round baking pans
  7. Divide the cake mixture between the two tins
  8. Smooth out the top of the cakes with a spatula
  9. Place in the oven and bake for 25 minutes
  10. Remove the cakes from the oven and cake pans and allow to cool on a wire rack
  11. To make the buttercream beat the butter and icing sugar together until light and fluffy
  12. 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/