Description
A moist and flavorful Gluten Free Lemon Drizzle Cake perfect for any occasion.
Ingredients
Scale
- 175g caster sugar
- 175g softened butter (or dairy free alternative)
- 3 lemons (used in both the cake and the drizzle)
- 3 medium eggs
- 100g gluten free self raising flour
- 75g ground almonds
- 100g demerara sugar (use caster sugar if adding white icing)
- For optional white glace icing: 120g icing sugar, 1 large lemon or 2 smaller lemons, juiced, lemon zest
Instructions
- Line a 2lb loaf tin with greaseproof/parchment paper.
- Preheat the oven to 160C Fan / 180C.
- Beat together the butter (or dairy free alternative) and caster sugar.
- Add the grated lemon zest of 2 lemons and beat until light and fluffy.
- Add the eggs one at a time, beating each thoroughly before adding the next.
- Sift in your gluten free flour and fold it in.
- Fold in your ground almonds.
- Spoon the mixture into the prepared tin.
- Bake for about 45-50 minutes, until golden and cooked through.
- Whilst your cake is baking, mix together the lemon zest of 1 lemon, and the juice of 2 lemons and demerara sugar (or caster sugar if adding white icing).
- Remove your cake from the oven and poke a skewer through it – if it comes out clean, then it’s done!
- Poke holes all over the top of the cake (whilst still hot) and gradually pour over the drizzle.
- Allow to fully cool in the tin before removing.
- Enjoy!
Notes
- Use a standard size 2lb loaf tin.
- Adjust baking time based on your oven.
- Ensure the cake is fully cooled before removing from the tin.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg