Gluten Free Lemon Drizzle Cake
by Jane Freeman
With Easter on our doorsteps, I thought it was about time for a zingy spring recipe. So, here is my recipe for a deliciously zesty lemon drizzle cake with a light crumbly texture that melts in your mouth. While Simnel cake may be a more obvious and traditional Easter option, lemon drizzle has proved a firm favourite with friends and family alike. This makes it a perfect treat for family gatherings this holiday.
- Preparation 20 minutes
- Cooking 55 minutes – 1 hour 5 minutes
- Oven temperature 180 C, 160 C fan, Gas 4
- 225g butter
- 225g golden caster sugar
- 2 unwaxed lemons, finely grated
- 225g gluten free self-raising flour
- 1 level teaspoon gluten free
- baking powder
- 50g ground almonds
- 4 medium eggs
- 5 tablespoons milk
- Juice 1 lemon (25ml juice)
- 100g sifted icing sugar
You will need:
- 2lb loaf tin lightly greased and lined with baking paper
- 1 thin metal skewer
Adding the zest at the beginning of the recipe helps release the oils from the lemon. Ground almonds help give the cake a moist texture, the cake improves the next day after making and keeps for 3-4 days.
- In a large bowl beat the butter, sugar and lemon zest until pale and creamy.
- Gradually add the eggs, flour, baking powder, ground almonds and milk.
- Turn the mixture into the prepared tin and level the surface.
- Bake in the pre-heated oven until well risen and springy to touch and a metal skewer inserted into the middle comes out clean.
- Mix the lemon juice and icing sugar together.
- Prick the warm cake all over with a skewer, drizzle the lemon syrup all over.
- Leave in the tin until completely cold. Serve.