HomeRecipesDairy and Gluten free desserts: Pistachio and lemon layer cake

Dairy and Gluten free desserts: Pistachio and lemon layer cake

Among the array of delightful treats that have undergone a Dairy and Gluten free desserts transformation, the gluten-free cake stands out as a scrumptious and all-inclusive dessert option. Whether you adhere to a gluten-free diet out of necessity or choice or simply wish to explore new and delightful baking options, Dairy and Gluten free desserts provide a delightful and inclusive experience.

Dairy and Gluten free desserts have sparked a culinary sensation, capturing the hearts and palates of individuals who desire the pleasure of indulging in sweetness without the presence of gluten.

Dairy and Gluten free desserts

Tips for Dairy and Gluten free desserts:

Making a lemon layered cake can be a delightful and refreshing treat, perfect for any occasion. Here are some helpful tips to ensure your lemon cake turns out moist, flavorful and beautifully layered:

Fresh Lemons for Maximum Flavor

Use freshly squeezed lemon juice and lemon zest for the most vibrant and authentic lemon flavor. Avoid using bottled lemon juice as it may lack the same freshness and intensity.

Room Temperature Ingredients

Ensure all your ingredients such as eggs, butter and milk are at room temperature before starting the baking process. Room temperature ingredients incorporate more smoothly resulting in a better-textured cake.

Properly Cream the Butter and Sugar

Cream together the softened butter and sugar until light and creamy. This step creates air pockets that help the cake rise evenly and achieve a tender crumb.

Alternate Wet and Dry Ingredients

Replace the buttermilk or milk with the dry ingredients when adding them to the wet. Start and end with the dry ingredients to prevent the batter from curdling and ensure even mixing.

Use Buttermilk for Moisture

To add moisture and tanginess to the cake, replace some or all of the ordinary milk with buttermilk. Buttermilk also reacts with the leavening agents, resulting in a tender and fluffy texture.

Don’t Overmix the Batter

Mix the batter until just combined. Overmixing can lead to a tough cake, as it activates the gluten in the flour. A few lumps in the batter are fine and will disappear during baking.

Grease and Line Cake Pans

To ensure your cake layers release easily, grease the cake pans with butter or non-stick spray and line the bottom with parchment paper.

Evenly Divide the Batter

Divide the batter equally among the cake pans for even layers. Use a scale or measuring cup to ensure each layer has the same amount of batter.

Level the Cake Layers

Once the cakes are baked and cooled, level the tops using a serrated knife or a cake leveler. This will create even layers and provide a stable base for stacking.

Lemon Curd Filing

Consider adding a luscious lemon curd between the layers. Its tangy sweetness complements the lemon cake and adds a burst of flavor to each bite.

Chill the Cake Before Frosting

Refrigerate the cake layers for about 30 minutes before assembling and frosting to make icing simpler and prevent the cake layers from sliding.

Lemon Cream Cheese Frosting

Opt for a lemon cream cheese frosting to complement the cake’s lemony flavor. It gives the cake a creamy, tangy, and not-too-sweet balance.

Garnish with Lemon Zest

Before serving, top the lemon layered cake with lemon zest for a pop of color and a hint of extra zing.

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Dairy and Gluten free desserts


  • 200g unsalted butter
  • 2 tbs olive oil
  • 100g pistachios, plus extra chopped to serve
  • 1/2 cup (50g) almond meal
  • 250g golden caster sugar
  • 200g plain gluten-free flour
  • 1/2 tsp salt
  • 21/2 tsp gluten-free baking powder
  • 150g low-fat plain yoghurt
  • 5 eggs, at room temperature
  • 1/2 tsp vanilla extract


  • 200g lemon curd
  • 350g mascarpone
  • Finely grated zest and juice of 1 lemon
  • 75g pure icing sugar, sifted

Let’s start making Dairy and Gluten free desserts

1. Grease and line two 20cm round cake pans with baking paper on all sides. Preheat the oven to 180°C. Melt the butter in a saucepan over low heat.

2. Pour in the oil, then remove from the fire and put aside to cool. In a food processor, finely grind the pistachios. Sift together all of the dry ingredients in a bowl. Create a well in the center. Whisk in the butter mixture, yoghurt, eggs and vanilla extract to produce a loose batter.

3. In the prepared pans, bake for 25 minutes or until the mixture is brown and a spear put into the center comes out clean. Cool it for 10 minutes in the pan before transferring to a wire rack to cool gently.

4. Meanwhile, in a mixing dish, combine the lemon curd and mascarpone until smooth. Keep chilled until needed. In a small saucepan, combine the lemon juice and 25g icing sugar and stir until the liquid is clear. Set aside to cool.

5. While the cakes are still warm, poke them all over with a skewer and sprinkle 1 tablespoon lemon syrup over each. Allow the cakes to cool fully.

6. When the cakes are cold, cut them in half horizontally to make four layers. Spread one-third of the lemon curd mixture over one cake layer on a platter. Repeat the stacking process twice more, concluding with a final layer of cake.

7. Make a thick frosting with the remaining icing sugar and lemon syrup, using a little water to loosen if required. Stir in the lemon zest, then pour the icing over the cake and allow it trickle down the edges. To serve, scatter the chopped pistachios over the cake.

Enjoy the delightful taste of your homemade lemon layered cake and don’t forget to share it with friends and family!


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