Light Cornstarch Lemon Cake (Gluten-Free)
This wonderfully airy cake is naturally gluten-free and made with everyday pantry staples. Fluffy beaten egg whites give it an irresistible lightness, while fresh lemon zest adds a bright citrusy touch. Perfect for an easy weekday treat or a weekend gathering!
🛒 Ingredients
20 servings
- 4 eggs (whites and yolks separated)
- 1 cup (200 g) granulated sugar
- 200 g cornstarch
- 1 teaspoon baking powder
- Zest of 1 unwaxed lemon
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Directions
- 1
Preheat your oven to 350°F (180°C). Grease and dust a round cake pan with cornstarch.
- 2
Beat the egg whites to stiff peaks and set aside.
- 3
In a large bowl, whisk the egg yolks with the sugar until pale and fluffy.
- 4
Add the cornstarch, baking powder, and lemon zest. Mix until smooth and well combined.
- 5
Gently fold the beaten egg whites into the batter in three additions using a spatula, keeping it light and airy.
- 6
Pour the batter into the prepared pan and bake for 25 minutes, or until golden and a toothpick inserted in the center comes out clean.
- 7
Let cool slightly before unmolding. Drizzle with lemon glaze if desired.
💡 Chef's Tip
For a simple lemon glaze, whisk 100 g of powdered sugar with 2 tablespoons of freshly squeezed lemon juice and drizzle over the warm cake. Store covered at room temperature for up to 3 days.
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