Zesty Gluten Free Lemon Drizzle Cake Recipes

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GLUTEN FREE LEMON DRIZZLE CAKE



Gluten free lemon drizzle cake image

This gluten free lemon drizzle cake recipe is an absolute classic! A sweet and zesty bake which is packed with lemon flavours and super easy to make.

Provided by Sarah Howells

Categories     Dessert

Time 1h15m

Number Of Ingredients 11

175 g caster sugar
175 g unsalted butter, (softened)
125 g self raising gluten free flour
50 g ground almonds
3 large eggs
Zest of 3 lemons, (reserve juice for syrup and icing)
1 tbsp milk
Juice of 2 lemons
100 g granulated sugar
150 g icing sugar
Juice of 1 lemon

Steps:

  • Preheat the oven to 180'C/Gas 4 and grease and line a 2lb loaf tin. Set aside while you make the cake batter.
  • Add the sugar, butter and lemon zest to a large mixing bowl and beat with an electric whisk until pale and creamy.
  • Next add the eggs and beat again for 30 seconds. (The mixture will look a bit runny and 'gloopy' but the flour will bring it all together)
  • Add the flour, ground almonds and milk and mix again until combined. It should form a thick batter. Pour into the cake tin, smooth the top and bake in the centre of the oven for approx 50 minutes to one hour. It's done when a skewer comes out of the centre clean.
  • Place the cake on a cooling rack while you make the syrup. Add the granulated sugar and lemon juice to a saucepan and heat on a low heat until the sugar has dissolved. Use a toothpick to prick holes all over the cake and, while it is still warm, gently spoon the syrup over the cake. Make sure you do this slowly to ensure the cake has an even distribution of syrup and that it all absorbs.
  • Leave the cake to cool completely in the tin (approx 1 hour). Once cooled, if icing, make the icing by beating the icing sugar and lemon juice until smooth. Pour over the cake and leave to set. Decorate with extra lemon zest if desired.

Nutrition Facts : Calories 487 calories, Carbohydrate 65.3 grams carbohydrates, Protein 4.7 grams protein, ServingSize 8 slices

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