Wonderfully fluffy and refreshing:
Here we present our lectin-free production of the classic:
This lectin-free lemon cake is perfect for anyone who wants to eat consciously without sacrificing deliciousness. The moist cake is made without gluten-containing grains or other lectin-rich ingredients and impresses with its fresh lemon flavor and light texture. Ideal for a low-lectin diet, for those with food intolerances, or simply as a healthy alternative to traditional lemon cakes. Quick to bake, easy to digest, and wonderfully aromatic – a lectin-free lemon cake is perfect for any occasion.
RECIPE LECTIN-FREE LEMON CAKE
- 200g soft sheep butter
- 200g allulose*
- Juice of one large lemon (or two if you want it a bit more refreshing;))
- 6 eggs
- 150g TOBIO Organic Pastry Baking Mix
- 150g TOBIO Organic Arrowroot Starch
- 1 packet of baking powder
- Grated lemon zest, approx. 1 tbsp
Frosting:
- 200g allulose
- Juice of one lemon
INSTRUCTIONS FOR LECTIN-FREE LEMON CAKE
- Separate the eggs. Beat the yolks, butter, allulose, and lemon juice until frothy.
- Add the remaining ingredients and finally fold in the beaten egg whites.
- Bake for approximately 30 minutes at 160°C CO/U heat.
Icing : Melt the ingredients in a saucepan and stir.
Tip : Let the cake and icing cool completely before glazing :)


