A gluten free lemon cake that’s buttery, moist and so incredibly delicious!

Gluten free cakes are often quite heavy, and by whisking the egg whites separately then folding in, it helps lift the cake making it a lot lighter. I used a 24cm or 9 ½ inch cake pan which fits perfectly with these quantities. Although beautiful when cold, this cake loves to be served warm, it becomes moist and a delight to eat. Especially with a freshly roasted coffee on the side. I love to add the limoncello to the syrup for that extra kick, but that’s optional, the lemon will still deliver plenty of flavourful tang. Enjoy my lemon ricotta polenta cake with rosemary.

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