Here’s a step-by-step guide to making a cassava starch lemon cake. This light and zesty cake is gluten-free and perfect for a refreshing dessert or tea-time treat.

Ingredients

Dry Ingredients:

• 1 ½ cups cassava starch (not flour)
• 1 tsp baking powder
• ¼ tsp salt

Wet Ingredients:

• 3 large eggs
• ¾ cup sugar (granulated or coconut sugar)
• ½ cup unsalted butter (melted) or neutral oil (like sunflower or avocado oil)
• ¼ cup fresh lemon juice (about 1-2 lemons)
• Zest of 1 lemon
• 1 tsp vanilla extract

Optional Glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions

1. Preheat Oven:

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round or loaf pan with parchment paper for easy removal.

2. Prepare Dry Ingredients:

In a medium bowl, sift together the cassava starch, baking powder, and salt. Mix well and set aside.

3. Whisk Wet Ingredients:

In a large bowl, beat the eggs and sugar together until pale and slightly thickened (use a whisk or an electric mixer for 2-3 minutes).

4. Add Fat and Flavor:

Gradually mix in the melted butter (or oil), lemon juice, lemon zest, and vanilla extract until fully incorporated.

5. Combine Wet and Dry:

Slowly fold the dry ingredients into the wet mixture using a spatula. Mix just until you have a smooth batter without lumps. Avoid overmixing to keep the cake light.

6. Pour Batter into Pan:

Pour the batter into your prepared pan, spreading it evenly with a spatula.

7. Bake:

Place the pan in the preheated oven and bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

8. Cool the Cake:

Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

Optional Lemon Glaze:

1. In a small bowl, whisk together powdered sugar and lemon juice until smooth.
2. Once the cake is fully cooled, drizzle the glaze over the top or spread it evenly for a shiny finish.

Tips:

• Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
• Enhancements: Add poppy seeds or coconut flakes for extra texture.
• Dairy-Free Option: Substitute butter with coconut oil or vegan butter.