Gluten Free Lemon and Mascarpone cake
An easy, delicious cake, that even beginers cooks can make
Recipe type: Dessert
Cuisine: International
Serves: 8/10
  • 250 g gluten free flour for cakes + right amount flour the mold
  • 12 g of beking powder (*)
  • The grated peel of 2 lemons
  • 120 ml of lemon juice
  • 180 g of butter at room temperature + r.a.for buttering the mold
  • 280 g of sugar
  • 3 eggs at room temperature
  • 125 g of mascarpone at room temperature
  • For the icing:
  • 350 g of icing sugar (*)
  • 40 ml of lemon juice
  1. Preheat the oven to 180 degrees.
  2. Grease and flour well a bundt mold,
  3. Mix in a bowl the gluten free flour and baking powder and sift the mix once.
  4. In another bowl, with electric whips cream the butter and sugar until creamy smooth and frothy, add the grated lemon peel and mix well.
  5. Add the eggs, once at a time stirring and integrating perfectly with the butter cream.
  6. Pour gradually the dry ingredients (the mix of flour and baking powder), alternating the flour with lemon juice and mascarpone.
  7. Mix with a spatula just to combine the ingredients, not overmix the batter.
  8. Bake in hot oven at 180 degrees for 40-45 minutes.
Ingredients for 26 cm bundt cake
* Ingredients with gluten or that could have gluten free contamination
Recipe by Glu-Fri at