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Dive into the world of gluten-free baking with Becky Excell’s amazing lemon cake. It’s perfect whether you’re gluten-free or just love a tasty, moist, and zesty cake. Let’s explore what makes this cake so special and delicious.
Becky Excell’s lemon cake is a scrumptious mix of tangy lemons and light, airy sponge. For this sweet treat, gather a handful of easy-to-find ingredients. Below is a list of items needed for this lemon cake and the steps to make it:
Ingredients | Quantity |
---|---|
Softened butter | 200g |
Caster sugar | 200g |
Eggs | 4 |
Lemons (zest and juice) | 2 |
Gluten-free self-raising flour | 200g |
Gluten-free baking powder | 1 tsp |
Xanthan gum | 1/2 tsp |
Icing sugar | 200g |
Lemon curd | 150g |
Have these ingredients set out before starting. This ensures a smooth baking process.
This lemon cake is perfect for sharing with loved ones who enjoy zesty and gluten-free desserts. It’s easy to prepare and hard to forget. With its bright lemony taste, be prepared for it to steal the show at any occasion!
Becky Excell’s lemon cake recipe is great for many diets. You can tweak it for dairy-free or vegan needs. This way, everyone can enjoy a tasty lemon cake.
Need to avoid dairy? Swap butter for a dairy-free spread in the recipe. You’ll still get a yummy, moist cake. It won’t taste any different.
To go vegan, use a plant-based egg in the lemon curd. Or skip it and enjoy the cake’s zest. You have lots of egg options for the batter: aquafaba, egg replacement powder, or fruits like chia seeds. Pick what suits your taste best.
When changing the recipe, keep the right ingredient amounts in mind. This ensures your cake turns out perfect. Know how your swaps might affect the baking process.
Becky Excell’s lemon drizzle cake is also gluten-free and low FODMAP. It’s perfect for those with gluten issues or on a low FODMAP diet. You can eat this lemon cake worry-free.
Becky’s lemon cake can fit many dietary needs. It’s great for those avoiding dairy or choosing a vegan life. You can have a lemon cake that’s both delicious and fits your eating choices.
Becky Excell’s gluten-free lemon cake is adored by many. It nullifies the myth that gluten-free desserts lack taste. The mix of zesty, moist lemon sponge and the light lemon buttercream is a party in your mouth.
This cake is special because it mimics the taste of its gluten-filled cousin, sans the harm. It’s airy yet moist, with vibrant flavors. Tempting for birthdays or elegant tea times, it’s a hit everywhere.
This treat is super flexible for various diets. Swap in dairy-free butter and a vegan curd, and it’s dairy-free and vegan. Alterations like these ensure everyone can enjoy this masterpiece.
In summary, Becky Excell’s gluten-free lemon cake is a game-changer. It shines whether you’re gluten-free or just love great cake. So, grab a piece or two, and relish in the cheer of gluten-free delights.
No, the recipe needs gluten-free self-raising flour. Regular flour won’t give you the same yummy cake.
Sure, swap butter for a dairy-free margarine to make the cake dairy-free.
Absolutely, you can change the lemon curd by using a vegan alternative. Or skip the lemon curd to suit a vegan diet.
Try aquafaba, egg replacement powder, or a chia/flax seed mix with water. Applesauce also works for sponge eggs.
Yes, this lemon cake works for low FODMAP and fits the diet’s elimination phase.
You can tweak the recipe, but be careful. Changing amounts without baking knowledge could mess up the cake.
Yes, this gluten-free lemon cake is just like a classic lemon sandwich cake in taste and texture.
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