Thursday

Lemon Drizzle Cake

A moist lemon cake, with the most delicious fresh lemon drizzle



225g gluten-free plain 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


Preheat your oven to 180°C  / 350°F / Gas 4.

Lightly oil a deep 20cm cake tin and line with grease-proof or parchment paper.

In a medium bowl, sift together the gluten-free flour, baking powder and xanthan gum. 

Next, 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.

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 whist it is still warm.

Decorate with slices of fresh lemon to serve.



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