Airy Lemon Gluten Free Cake

Grape seed oil S-C

Bright and airy, a gluten-free lemon cake made from Biateca.
A classic recipe that you will turn to over and over again.


Oat flour

220 grams

Almond flour

110 grams

Baking powder

1/4 teaspoon


1/2 teaspoon

Ghee / butter

50 grams, at room temperature

Grape seed oil S-C

50 ml

Coconut sugar

208 grams

Lemon zest

2 tablespoons, (2-3 lemons)

Large egg

3 pcs, room temperature

Fresh lemon juice

4-5 tablespoons , from 2-3 lemons

Pure vanilla extract

1 teaspoon

Sour cream

120 grams, room temperature

Icing sugar

1 cup, sifted


1 tablespoon

Step 1
Preheat oven to 170 degrees.
Step 2
In a medium bowl, sift the oat flour, almond flour, baking powder, and salt. Set aside.
Step 3
In a mixer bowl, beat the butter, Sauvignon-Chardonnay Biateca grape seed oil and sugar until lightly fluffy for 2-3 minutes. Add the lemon zest and beat until evenly spread.
Step 4
Add eggs one at a time, stirring until smooth, then lemon juice, vanilla and sour cream until combined.
Step 5
Mix dry ingredients with wet ingredients.
Step 6
Pour the dough into the prepared pan and bake for 60-65 minutes.
Step 7
While the pie is baking, in a bowl, combine the lemon juice, butter and powdered sugar.
Step 8
Lubricate the cake with the resulting icing.
🌱 Bon Appetit