Gluten-Free Bizcocho
Indulge in the soft, buttery goodness of Gluten-Free Bizcocho, a delightful Spanish sponge cake that's perfectly light and ideal for any occasion. Made with gluten-free all-purpose flour and infused with the aromatic zest of fresh lemon, this cake boasts a tender crumb that melts in your mouth. The combination of baking powder and baking soda ensures a beautifully airy texture, while hints of vanilla and a touch of lemon zest bring a bright, fragrant flavor to every bite. Ready in just under an hour, this easy-to-make cake is perfect for gluten-free diets without compromising taste. Serve it plain with a dusting of powdered sugar, or pair it with fresh fruit and whipped cream for an elegant dessert. Whether you're hosting tea time or celebrating a special moment, this Gluten-Free Bizcocho is bound to impress. Keywords: gluten-free sponge cake recipe, easy gluten-free dessert, lemon bizcocho.
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Ingredients
- 200 grams gluten-free all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 100 grams unsalted butter, softened
- 150 grams granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 120 milliliters milk
- 1 lemon zest of one lemon
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan with butter or non-stick spray.
Step 2
In a medium-sized bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set the mixture aside.
Step 3
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
Step 4
Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract and lemon zest.
Step 5
Alternate adding the dry flour mixture and the milk to the wet ingredients, starting and ending with the flour mixture. Mix just until combined for each addition, being careful not to overmix.
Step 6
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Step 7
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8
Once baked, let the bizcocho cool in the pan for 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack before serving.
Nutrition Facts
| Serving size | (742.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2321.7 |
| Total Fat 100.5g | 0% |
| Saturated Fat 58.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 787.4mg | 0% |
| Sodium 1948.2mg | 0% |
| Total Carbohydrate 336.8g | 0% |
| Dietary Fiber 5.3g | 0% |
| Total Sugars 157.9g | |
| Protein 28.7g | 0% |
| Vitamin D 177.5IU | 0% |
| Calcium 283.4mg | 0% |
| Iron 4.0mg | 0% |
| Potassium 443.2mg | 0% |
Source of Calories