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🍰 Fluffy Gluten-Free Lemon Fruit Cake

294 kcal · 30 min · 4 servings

Ingredients

• 150 g raw cane sugar
• 6 eggs
• 150 g butter
• 1 tsp organic lemon zest (grated)
• 200 g gluten-free flour (mix)
• 3 tsp baking powder
• 200 g raisins (soaked in warm water)
• 100 g finely chopped walnuts
• 300 g yogurt (3.5% fat)
• powdered sugar (from raw cane sugar)

Instructions

1. 1. Beat the butter, eggs, and brown cane sugar with a mixer until the mixture becomes fluffy and airy.
2. 2. Stir the grated lemon zest into the butter-sugar mixture briefly.
3. 3. Mix the gluten-free flour with the baking powder in a separate bowl.
4. 4. Sift the flour mixture over the batter and fold it in gently.
5. 5. Pat the raisins dry with a kitchen towel.
6. 6. Combine the walnuts and yogurt with the batter.
7. 7. Gently fold the dry raisins into the finished batter.
8. 8. Grease a loaf pan with a little fat.
9. 9. Line the pan with baking paper.
10. 10. Pour the batter into the prepared pan.
11. 11. Smooth the surface of the batter with a spoon or spatula.
12. 12. Preheat the oven to 180 degrees Celsius conventional heat (alternatively 160 degrees Celsius fan-assisted or gas mark 2 to 3).
13. 13. Bake the cake for about 50 minutes until golden brown.
14. 14. Remove the cake from the pan after it has baked.
15. 15. Let the cake cool down completely.
16. 16. Dust the cold cake with powdered sugar before serving.

Nutrition per serving

• kcal: 294
• Protein: 5 g · Fett/Fat: 16 g · Carbs: 33 g