Desserts

5-Ingredient Lemon Cake

READY IN: 50mins

INGREDIENTS

  • 1cupgluten-free flour
  • 1cuppowdered sugar
  • 5ouncesbutter
  • 2largeeggs
  • 12 cuplemon
  • NUTRITION INFO

    Serving Size: 1 (78) g

    Servings Per Recipe:6

    Calories: 276.2

    Calories from Fat 187 g 68 %

    Total Fat 20.8 g 32 %

    Saturated Fat 12.7 g 63 %

    Cholesterol 112.8 mg 37 %

    Sodium 193.1 mg 8 %

    Total Carbohydrate21.7 g 7 %

    Dietary Fiber 0.5 g 1 %

    Sugars 20.1 g 80 %

    Protein 2.5 g 4 %

    DIRECTIONS

  • Preheat oven to 350 degrees Fahrenheit.
  • Grease and line the base and sides of a 7-inch springform tin with a baking paper.
  • In a food processor, add the flour, 2.5 oz of butter and 1 slightly beaten egg.
  • Pulse until its crumbly.
  • Divide the dough into two.
  • Press one half of the dough into the base of the tin and set aside.
  • Prepare the lemon curd by placing 1/2 cup lemon juice, 1/2 cup powdered sugar, slightly beaten egg and 2.5 oz butter in a saucepan.
  • Stir continuously until thickened, on low heat.
  • Pour the lemon curd onto the cake base.
  • Top with the remaining crumble mix.
  • Bake until golden brown for 30 minutes.
  • Cool and remove from springform tin.
  • Dust with confectioners sugar and serve.
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