Gluten-free lemon cake

Gluten-free lemon cake


  • 1 lemon
  • 6 eggs
  • 250 g of brown sugar
  • 125 g of bluecorn cornmeal
  • 125 g of ground almonds (or almond flakes)
  • 2 spoons of poppy seed
  • 1 spoon of (gluten free) baking powder (or ordinary one)
  • parchment paper for baking pan


Put lemon into a cooking pot, pour water into it and cook for an hour. Then, process it with blender together with the zest until soft. While mixing add eggs one by one and then the other ingredients. (After mixing the mixture will be quite runny). Line the bread pan with the parchment paper. Pour the mixture into and place in the oven preheated to 180 degrees. Leave for about an hour. Then, take it out from the baking pan and leave on wired rack to cool.