Gluten-Free Lemon Chiffon Cake

2 May


OK, so that Gluten-Free Mocha Chiffon cake didn’t even last 2 days in my house. It was such a hit, that I’ve decided to start playing around with the recipe to give different versions. Today, I tweaked it slightly to create a mouth-watering, moist lemon chiffon cake. If you’d like to suggest some flavour combinations- I’d love to hear from you! I’m thinking….coffee walnut, almond cherry, peanut chocolate, orange……


  • zest of 1 lemon
  • 5oz caster sugar
  • 5oz Gluten-Free Self-Raising Flour (I used Dove’s Farm)
  • 1 tsp baking powder
  • 1tsp Xanthan Gum
  • 1/4 tsp salt
  • 3 eggs (separated)
  • 3 tbsp Sunflower Oil
  • 4 tbsp water
  • 1 tsp lemon extract (I use Nielson Massey as its taste & quality is so superior)
  • 2 tbsp lemon juice (use more instead of the water if you want a stronger flavour, but remember to keep 2 tbsp back for the icing!)
  • 2 tbsp water


  1. Sift the flour, baking powder, Xanthan Gum, salt, sugar and lemon zest into a large bowl.
  2. Make a well in the middle (a little dip) and add the egg yolks, oil, water and lemon extract
  3. Using a stand mixer (I have a Kenwood) or an electric hand mixer, start on minimum speed until the ingredients have combined. Then turn up to max and beat for 1 minute.
  4. Add the lemon juice and mix until well combined on minimum speed.
  5. Take another large clean bowl (you will need to transfer your ingredients and wash your mixer bowl, if you don’t have a spare) and whisk the egg whites on maximum speed until they are stiff. (You know they are done when they stand in stiff peaks and you can upturn the bowl without them moving!) This takes a couple of minutes.
  6. I found it easiest to add the egg whites to the lemon mixture which is currently very stiff. Be patient and use a spoon to fold in the egg whites. Try not to lose too much volume, as they are what’s going to add the air and leven your mix (cause it to rise).
  7. Once they are fully incorporated you shouldn’t really see any white and your lemon mixture will be much looser.
  8. Pour your mix into a deep, 8 inch cake tin. Mine was loose bottomed which makes it easier to get out so I just lined the base. You can also cook this in a ring mould, like you’d use for a Bundt cake, but I don’t have one.
  9. Bake at 160 degrees C/ 325 degrees F for approx 1 hour, until a skewer inserted into the middle comes out clean. Allow the cake to cool in the tin before removing.

Buttercream icing Ingredients

  • 4oz unsalted butter, softened
  • 8 oz icing sugar
  • 1 tsp lemon extract
  • 2 tbsp lemon juice


  1. Place all the ingredients, except the lemon juice into a large bowl
  2. Beat on minimum speed for approx 2 minutes, until well blended
  3. Gradually add the water and mix until it becomes spreadable
  4. Ice your cake!

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