Gluten free Lemon Drizzle Cake
"Loved by the majority of my friends and colleagues, gluten free or not"Serves 10 slices | Prep Time 15 | Cook Time 45-50 mins
Why I Love This Recipe
This was the first cake recipe I made gluten free after discovering my body would no longer tolerate even small amounts of gluten. It comforted me as I realised that there was an alternative to the dry heavy cake that you get in the shops. i have since found other recipes, however at this stage I still thought that baking gluten free cakes was hard.
It has since become very popular with the vast majority of people who get to eat it, especially those who are gluten free. I am regularly asked for the recipe. Before anyone asks, I don't know how to make this with normal flour!
The recipe has been adapted from a recipe in Gluten-Free and Easy by Good Housekeeping. The original recipe used 3 lemons, with one only using the zest and I decided to save a lemon. If you want to use the original recipe, the zest is put in with the lemon juice at the last step
Ingredients You'll Need
• 175g unsalted butter
• 175g caster sugar
• 4 medium eggs
• 2 lemons
• 125g gluten free self-raising flour
• 50g ground almonds
• 75g sugar cubes (normal sugar works just fine too)
1. Pre-heat oven to 180c (160c fan) Gas mark 4. Grease a 900g loaf tin, line with baking parchment. (If you are cooking for someone who is strictly gluten free, make sure all your equipment is 100% clean or you may accidentally make your friend ill)
2. Beat together butter +caster sugar until pale and fluffy, gradually beat in eggs, followed by lemon zest from 2 lemons and juice of half a lemon
3. Fold flour and ground almonds into mixture, spoon into prepared tray, Bake for 40-50 mins. Cool for 10 mins in tray, turn onto wire rack and leave to cool until just warm
4. Meanwhile, put sugar cubes into small bowl with juice of 1.5 lemons, soak for 5 mins then roughly crush sugar. Spoon over warm cake and leave to cool.
Pairs Well With