Gluten-Free Spongy Lemon Cake
Ingredients
- 3 eggs
- 90g stevia
- 230g gluten-free flour
- 125g yogurt
- 13g baking powder
- 1 tablespoon lemon juice
- Zest of 1 lemon
Preparation
Beat stevia and eggs for 5 minutes.
Add yogurt, lemon zest, and lemon juice. Mix vigorously.
Sift the gluten-free flour with baking powder and add it to the mixture.
Mix well until no lumps remain.
Transfer the mixture to a greased budin mold and bake at 180°C for 40 minutes.
Tips
Leave the cake in the oven for 5-8 minutes after turning it off to prevent it from deflating.
