Gluten Free Lemon Cakes


135g Almond Flour

85g Rice Flour

1 1/2tsp Baking Powder

220g Castor Sugar

150 Butter

3 Eggs

Juice and zest of 2 lemons

2 TBLSP plain yoghurt

Icing sugar, for dusting


Lemon glaze – made up of juice of 1 lemon and enough icing sugar to make a running icing.


  1. Preheat the oven to 160 degrees. Prepare a bundtlette pan by brushing it with butter and dusting it with some flour. Alternatively, you can use a 20cm round cake pan and line it with baking paper.
  2. Add the almond flour, rice flour and baking powder into a large mixing bowl.
  3. Cream the butter and sugar together until light and fluffy. Add the eggs in one at a time until fully incorporated into the mixture.
  4. Add in the zest and juice of lemons into the mixture followed by the yoghurt.
  5. Add the dry ingredients into the wet ingredients and pour the mixture ¾ way up into the prepared ‘bundtlette moulds’. Bake for approximately 20 to 25 minutes. Remove from the pan and allow to cool
  6. When cool, dust over some icing sugar or drizzle over a lemon glaze. The lemon glaze can be quite sweet so monitor how much you put on.

Recipe Created By Natasha Jugoo – Follow here –

Gluten Free