Gluten-Free Lemon Cake

You can still have a treat when avoiding the gluten


  • 200g St Helen's Farm goats' butter
  • 175g caster sugar
  • 50g ground almonds
  • 200g cornflour
  • ½ teaspoon gluten free baking powder
  • 3 eggs, separated
  • grated rind of one large lemon
  • ½ teaspoon vanilla essence


Beat the butter and then beat into the sugar until light and fluffy.

Beat in the egg yolks, one at a time. Whisk the egg whites in a bowl until they form peaks.

Stir the ground almonds, baking powder, cornflour, lemon rind, vanilla and egg whites into the butter and sugar mixture.

Spoon into a 19cm lined cake tin and bake at 180°C/Gas 4 for 45 minutes or until firm to touch.

Gluten-Free Lemon Cake!