Gluten Free Zesty Lemon Cake.

Kate used this recipe to make the delicious lemon sponge cake for our 50th Birthday celebration in October 2023.

She says that it freezes well so it could easily be portioned and frozen instead of crashing the diet and eating too many slices at once !!


  • 280g Stork
  • 280g Caster Sugar
  • 5 Medium egss
  • Zest of 2 lemons
  • 3 Tablespoons milk
  • 1 Teaspoon Xanthium gum


  • Oven on at 170c or 160c fan or gas mark 4
  • Grease and line 2 x 8 inch tins
  • Sift Xanthium gum in with the flour
  • Mix stork and sugar together until creamy
  • Slowly add beaten eggs with a little flour to stop curdling
  • When all the eggs are in fold in the flour and lemon zest
  • Add the milk – ( mixture will still be quite stodgy)
  • Bake for 30 to 35 minutes ( until cakes are shrinking away from the edge of the tins slightly).
  • Cool for around 10 minutes
  • Decorate with butter cream (or vegan alternative) and lemon curd to enhance the lemon flavour

Kate says that Xanthium gum is easy to buy online and comes in a powder form. It has worked well when added to all the gluten free recipes that she has tried.