Desserts

Lectin-free lemon cake

Lektinfreier Zitronenkuchen mit fluffiger saftiger Textur

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


Frosting:

  • 200g allulose
  • Juice of one lemon


INSTRUCTIONS FOR LECTIN-FREE LEMON CAKE

  1. Separate the eggs. Beat the yolks, butter, allulose, and lemon juice until frothy.
  2. Add the remaining ingredients and finally fold in the beaten egg whites.
  3. 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 :)

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Allulose

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