Low FODMAP Lemony Lemon Cake
Low FODMAP Lemony Lemon Cake
Do you know that this is one of the first recipes I ever created? That was all the way back in 2014 and now I’ve given it a bit of a revamp. This low FODMAP lemony lemon cake helped me find my food joy again while keeping my grumpy tummy at bay.
I know lemons seem like such a regular ingredient… however in cake form, this ingredient is bright, zingy and oh so fresh! The secret is to use lots of lemon zest to bring out the flavour.
Now let’s talk about texture. This isn’t your ordinary cake. This is more like a hybrid between a brownie and a cake, kind of like if those two had a baby. This means it has a super moist crumb and will stay fresh for ages… this also means the cake will settle a little bit when you pull it from the oven. Don’t fret about that – it will still taste awesome!
Ingredients
Make gluten freeLemon Cake
gluten free self raising flour (for best results weigh out the flour)
FODMAP
Make sure the self raising flour is gluten free. We used one made from a mixture of rice flour, maize starch, tapioca starch, sugar, raising agents (450, 500), vegetable gum (Xanthan).
Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
butter or dairy free spread (softened)
Dairy Free
lemon juice
FODMAP
lemon zest
FODMAP
Lemon Glaze
lemon juice
FODMAP
confectioners sugar (powdered sugar)
Gluten Free
lemon zest
FODMAP
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Learn moreMethod
- Preheat oven to 180°C (355°F) on fan bake setting. Grease a 15cm (6 inch) square tin or a small round cake bundt tin (18cm or 7 inch - 1.2 litre capacity).
- Zest and juice the lemons. To zest a lemon grate the bright yellow layer and not the white layer underneath. To easily juice a lemon cut it in half and pierce the flesh with a fork before squeezing. Then measure out the lemon juice and zest for the cake batter (save some juice and zest for the icing).
- In a medium sized bowl gently whisk together the gluten free self raising flour and salt.
- In a smaller separate bowl whisk the lemon zest, lemon juice and eggs until well combined. Then place to one side.
- Soften the dairy free spread (olive oil spread or butter) and whisk in the sugar until creamy. Fold through the egg and lemon mixture and then add the dry ingredients. Mix by hand until the batter is smooth.
- Pour into the baking tin and bake for 20 to 25 minutes until the top is golden brown, the cake feels springy and is gently pulling away from the sides of the baking tin.
- Allow the cake to cool before icing.
- For the icing, mix together the confectioners sugar (powdered sugar) and 3 and 1/2 tablespoons of lemon juice. Once mixed, spoon it onto the top of the cake and spread with a spatula. Then sprinkle the remaining lemon zest on top. Allow to set before cutting.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Kate Watson (RD)
Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until she f... Read more
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