A moist lemon cake, with the most delicious fresh lemon drizzle
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Lemon Drizzle Cake |
Ingredients
225g gluten-free flour
225g dairy-free margarine
225g caster sugar
3 level teaspoons gluten-free
baking powder
¼ teaspoon xanthan gum
4 large eggs
4 tablespoons dairy-free milk
grated zest of 1 large lemon
for the lemon drizzle glaze:
juice of 1-2 lemons
Grated zest of 1 lemon
175g granulated sugar
What to do
Preheat your oven to 180 C / 350 F / Gas 4. Lightly oil a deep 20cm cake tin and line
with greaseproof or parchment paper.
Sift together the
gluten-free flour, baking powder and xanthan gum.
Add the dairy-free spread, caster
sugar, eggs, dairy-free milk and lemon zest.
Whisk the ingredients together using an electric whisk, until the mixture turns a paler colour.
Whisk the ingredients together using an electric whisk, until the mixture turns a paler colour.
Spoon the mixture into your prepared tin
and even out the surface.
Bake in the centre of your oven for
35-40 minutes, until well risen and springy to the touch.
Let it stand for 5 minutes, before
turning out on to cooling rack.
In the meantime, make the glaze by mixing
the lemon juice, lemon zest and sugar together until the sugar starts to
dissolve.
Pour evenly over the cake whilst it is still a little warm.
Pour evenly over the cake whilst it is still a little warm.
Decorate with slices of fresh lemon to
serve.
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