This low FODMAP lemony lemon cake certainly has a bit of zing to it! The secret is to use lots of lemon zest to bring out the flavour. This cake is perfect if you have lemons lying around that you don’t know what to do with.
How to make self raising flour: If you can’t find gluten free self raising flour that’s okay. Instead try taking your 3/4 cup of gluten free all purpose flour and adding 1 & 1/4 teaspoons of baking powder and 1/2 teaspoon of salt. Mix these ingredients together before adding any other ingredients.
Make sure the self raising flour is gluten free. I 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.
Make your lemon juice and lemon zest from fresh lemon.
Most icing sugars (powdered sugar) are gluten free, however some do contain wheat starch. This means you should check that your icing/powdered sugar is gluten free.
Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.