Lemon Cake

Oranges & Lemons - my husband loves the orange cake I made but I love the flavour of lemons. I decided to try & make a lemon cake similar to Michelle's Whole Orange Cake. I know the pith of the lemon can be extremely bitter so I cut most of it off. Unfortunately there was too much pith remaining to make the cake edible (although my teenage son did say "keep it - I'll eat it") so it went on the humus heap. This cake has a lovely lemon flavour by simply using the zest & juice.

This cake can be made in a Thermomix/food processor however I prefer the cake when it is made using a stand mixer (the cake is lighter). In addition the cake made in a food processor will have more cracks in the top than one made using a mixer.   



200 g Bakers' Magic Gluten free flour

30 g Potato starch

1/4 tsp Salt

1 tsp Baking powder

1/2 tsp Bicarb of soda

225 g Caster sugar

200 g Butter

3 Eggs

Zest of 2 Lemons

125 g Lemon juice (juice of 2 lemons)


The lemon flavour will depend on the lemons you use. If you find the lemon flavour too strong use the juice & zest of 1 lemon & add water to 125 g.

Maize starch = Cornflour from maize/corn and potato starch is sometimes labelled as potato flour. For more information go to Maize starch vs Cornflour.



Plain Icing

250 g Icing sugar

35 g Water


dust with icing sugar 


Turn the oven on to 170 C.

Grease a cake ring tin.

Stand mixer

Sift together the Bakers' Magic Gluten free flour, potato starch, salt, bicarb & baking powder.

Cream together the butter, sugar & lemon zest.

Beat in one egg until the mixture is light & fluffy.

Repeat with one more egg.

Mix in the sifted dry ingredients. Scrape down the sides of the bowl & beat the mixture some more.

Beat in the last egg until the mixture is uniform.

Add in the lemon juice & mix well. 


Melt butter for 2 mins at 60 C speed 4.

Add in the zest & lemon juice & blend for 20 sec at speed 6.

Add the sugar to the TM bowl & mix for 20 secs speed 5.

Add in the remaining dry ingredients & mix for 30 secs speed 6.

Food Processor

Sift together the Bakers' Magic Gluten free flour, potato starch, salt, bicarb & baking powder.

Put the lemon juice & zest in the bowl of the food processor. 

Melt the butter & pour it in while the processor is still on.

Add in the remaining ingredients & process until the batter is uniform.

All methods

Pour cake batter (food processor) or spoon batter (mixer) into the ring tin & bake for ~30 - 35 mins. The time will depend on your oven.

Bring out of the oven & wait 5 mins before turning out the cake.

For a thin icing pour the icing over the cake while the cake is still hot. I prepare the icing while waiting to turn out the cake. I mixed the icing in my Thermomix at 37 C. The icing is easier to pour when it is warm/hot. If you don't have a Thermomix, put some boiling water in a small saucepan over a gentle heat. Mix the icing ingredients together in a small bowl & then put it over the saucepan. Use the icing when it has a pouring consistency.

Pour the icing over the cake (& top with sprinkles). Allow the cake to cool & the icing to set before cutting in to it.


Dust the cake with icing sugar.

Simply enjoy!