Lemon Cake (Gluten Free and Dairy Free Recipe)

For 6 to 8 people                                                              Gluten Free and Dairy Free Recipe

• 150g of rice flour or gluten-free flour blend
• 50g of corn flour
• 2 teaspoons of gluten-free baking powder
• 300g of white crystal sugar
• 3 eggs
• 125ml of soya yogurt
• 100ml of vegetable oil
• 1 lemon

Preheat the oven to 180°C. Oil a cake tin with vegetable oil.

In a large mixing bowl, mix the eggs and sugar, ideally with an electric whisk until the mixture is frothy and white. Add the soya yogurt.

Sift the corn flour, gluten-free flour blend and baking powder into the mixing bowl. Stir until thoroughly mixed.
Pour in the vegetable oil while stirring continually.

Extract the zest from the lemon (i.e. peel the very thin layer on the outside of the lemon) and then squeeze the lemon to extract the juice.
Incorporate the lemon juice and zest in the batter.

Pour the batter in the cake tin.
Bake for about 40 minutes until a knife inserted near the center comes out clean.
Remove the cake from the tin and allow it to cool before serving.