Gluten free lemon cake 300g

Instant cake mix

For baking

Ingredients: corn starch, corn flour, rice starch, lemon aroma, inulin, raising agents: sodium carbonate, diphosphate

Suitable for people intolerant to gluten.

Nutritional value per 100 g of product:
Energy value per 100 g of product: 1795 kJ / 429 kcal

Fat:  23 g

of which saturates: 2,0 g

Carbohydrates:  52 g

of which sugars:  18 g 

Fibre: 0,7 g

Protein: 3,2 g

Salt: 0,32 g


Net weight: 300 g

Shelf life: 3 m-cy


Keep in dry and cool space.


To prepare the cake you need the following ingredients:

- 3 eggs

- 180ml of oil or 170g of dissolved butter

- 50ml of water

- 110g of sugar



1. Mix egg whites to get stiff foam.

2. In a separate bowl mix egg yolks with sugar adding oil, water and mix to get mass.

3. Add the stiff foam to the mass.

4. Pour the mass to the 25 x 11 cm form filled with baking paper.

5. Place the form into the oven having the temperature of 170°C, bake (without air flow) for 55 minutes, and take it out of the form. Sprinkle cool cake with sugar powder or decorate with topping make of lemon juice: 1lemon and 90 g of sugar powder. Keep under the cover.

Muffins: prepared cake split into 15 parts, bake for 26 min in temperature 170°C.

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