Gluten-Free Lemon and Ginger Cake

Lemon and Ginger Cake on a plate drizzled with lemon custard

5 from 1 vote

Gluten-Free Lemon and Ginger Cake

Lemon Ginger Cake is gluten-free and zealous with flavour. A warmly spiced comforting cake for these cold snowy days especially served with homemade lemon custard.

Prep Time30

Cook Time35

Total Time1 5

Course: Dessert

Cuisine: British

Servings: servings

Calories: 416kcal

Author: Georgina Hartley

Ingredients

200 g unsalted butter
200 g caster sugar
3 lemons
4 eggs medium, see notes
90 g sorghum flour
75 g sweet rice flour glutinous rice flour
35 g almond flour ground almonds in UK
2 teaspoons ground ginger
1½ teaspoons baking powder
½ teaspoon salt
70 g stem ginger finely chopped, about 4 balls
100 g crystallised ginger sliced to decorate (optional)

Metric - US Customary

Instructions

Pre-heat the oven to 180°C / 160°C fan assisted /gas mark 4 / 350°F.
Line and grease a 20cm (8 inch) square baking tin.
Cream the butter and sugar with the zest of the lemons for a few minutes until light and fluffy.
Add the eggs one at a time, mixing until thoroughly incorporated and stir in 2 tablespoons of the juice from the lemons.
Sift together the flours, ground ginger, baking powder and salt then mix into the rest of the ingredients until just combined.
Stir in the stem ginger.
Pour the batter into the baking tin, smoothing the top and bake in the oven for around 30-35 minutes until the sponge has browned on top and an inserted toothpick comes out clean.
Remove from oven, rest for five minutes then carefully turn out onto a wire rack. Either leave the cake to cool completely or serve whilst still warm with the custard. Arrange the crystallised ginger over the top of the cake if using.

Notes

Delicious served with this Lemon Custard Sauce.

Ingredient substitutions

The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
Sweet rice flour can be swapped for cassava flour.
Sorghum flour can be swapped for oat flour or buckwheat flour.
You can swap the full amount of sorghum flour, sweet rice flour and almond flour for my homemade gluten-free flour blend.

Ingredient measurements

Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements

These measurements are provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 portion of cake.

Nutrition