Gluten-free, lactose-free: a baking adventure - 2nd try

As promised here, I am sharing the results of my second attempt at baking a lemon cake with gluten-free flour.  I used the same recipe with another type of gluten-free flour from the same brand, Schaer.

Firstly, here are some photos of the first attempt:

 As you can see the cake did not cook properly.  It's too dry on the outside and the inside is not moist at all.

The second try looks so much better and tasted really good.  Moist, fluffy, light!

Gluten-free, lactose-free: a baking adventure

This week, I baked a lemon cake with gluten-free flour and lactose-free butter but the result was not so tasteful.
The cake was not as moist and fluffy as I expected it to be.

I realized that it's probably due to the type of flour I bought.  

On the package it is stated that it's great for crêpes, pasta or a sauce thickening agent.  However, I didn't notice it until last night because on the front of the package it is stated that the flour is great for all culinary applications.