Gluten-Free 3-Ingredient Lemon Cake
Introduction
This incredibly easy lemon cake is soft, moist, and naturally gluten-free. It uses only three simple ingredients, including tangy Lemon and creamy Cream cheese, to create a light dessert with bright citrus flavor.
Ingredients
3 large Egg
200 g (7 oz) Cream cheese, softened
1 can (14 oz / 400 g) Sweetened condensed milk
Zest and juice of 1 Lemon
(Only three main ingredients — eggs, cream cheese, and condensed milk — the lemon adds flavor.)
Optional Toppings
Powdered sugar for dusting
Lemon glaze (powdered sugar + lemon juice)
Fresh berries
Instructions
- Preheat the Oven
Preheat oven to 170°C (340°F). Grease or line an 8-inch (20 cm) baking pan with parchment paper. - Blend the Batter
Add eggs, cream cheese, condensed milk, lemon juice, and lemon zest to a blender or mixing bowl. Blend or whisk until the batter becomes completely smooth. - Pour into Pan
Pour the mixture into the prepared baking pan. - Bake
Bake for 40–45 minutes until the cake is set and lightly golden on top. - Cool
Let the cake cool completely before slicing. The texture will firm up as it cools. - Serve
Dust with powdered sugar or drizzle with lemon glaze if desired.
Tips for Best Results
Make sure the cream cheese is softened for a smooth batter.
Do not overbake to keep the cake moist.
Chill the cake for 1 hour if you prefer a cheesecake-like texture.
Nutritional Information (Approx. per slice)
Calories: 210
Carbohydrates: 22 g
Protein: 7 g
Fat: 10 g