Go Back
–+ servings
Print
A glazed lemon cake square on a patterned plate with lemon zest on top.

Low FODMAP Lemon Cake Recipe

Bright lemon and a soft crumb make this Low FODMAP Lemon Cake feel citrusy and light. Serve it with a few raspberries for extra colour and natural freshness.

Course: Dessert
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
Author: Recipe adapted from A Little Bit Yummy

Ingredients

Lemon Cake

  • 105 g – ¾ cup gluten free and low FODMAP friendly self-raising flour
  • 157 g – ¾ cup granulated sugar
  • ¼ tsp salt
  • 100 g – ½ cup dairy-free spread – softened
  • 2 large eggs
  • 2 tbsp lemon juice
  • 1 tsp lemon extract

Lemon Glaze

  • 3 ½ tbsp lemon juice
  • 130 g – 1 cup icing sugar
  • lemon zest

Instructions

For the Lemon Cake

  1. In a medium-sized bowl, beat the gluten-free self-raising flour, sugar, salt, and softened dairy-free spread (olive oil spread or butter) until the mixture turns doughy.
  2. In a separate, smaller bowl, whisk the lemon extract, lemon juice, and eggs until smoothly combined.
  3. Pour the egg mixture into the dough and beat until the batter becomes smooth.
  4. Transfer the batter to a greased 20×30 cm (8×12 inches) baking tin and bake at 180°C – 355°F for 20 to 25 minutes, until the top is golden brown and the cake feels springy.
  5. Let the cake cool completely before icing.

For the Lemon Glaze

  1. Mix the icing sugar with the lemon juice, adding the juice gradually as you may need less.

  2. Once the glaze is smooth, pour it over the cake and spread it evenly with a spatula.
  3. Sprinkle lemon zest on top. Leave the cake to set before cutting into 12 squares.