In my opinion, lemon + cake = a match made in sugary heaven.
I’ve tried to embrace a more gluten free diet this year (although cheese panini’s tend to slip through the net – DAMN LIFE) and have been experimenting with gluten free treats.
This lemon drizzle cake was super easy and quick to make and tasted exactly the same as the normal recipe.
I enjoyed it with some elderflower fizz in the garden on a sunny day. La dee da!
YOU WILL NEED
- 4 eggs
- 175g (6oz) of unsalted butter (plus a little extra for greasing)
- 175g (6oz) of caster sugar (plus a little extra for drizzling)
- 175g (6oz) of gluten-free self raising flour
- 3 lemons
- Parchment paper
- 900g loaf tin
1. Preheat oven to 180° (gas mark 4). Grease and line your loaf tin with parchment paper. In a large bowl, give the butter and sugar a good beating together until it has a creamy, light texture. Gradually beat in the eggs, followed by the zest of two of the lemons, and the juice of 1/2 a lemon.
2. Fold in the flour in figures of 8 to ensure your mixture keeps light and fluffy. Then pour it into the loaf tin, and bake for around 30 minutes (although every oven varies!). Leave to cool in the tin for 10 minutes, then remove and let cool for a further 10 minutes.
3. Take the zest of the third lemon, and the juice of 1/12 lemons and combine in a mug with a sprinkling of sugar. Drizzle over the cake and let it soak in.
4. Slice your lemon drizzle cake and enjoy! Eating two slices is totally acceptable, FYI.
Tip: Before beating in the eggs, I break and whisk them up into a little cup first, to stop them curdling within the mixture.
Looking for a light lunch? Try my tasty asparagus and tomato salad recipe!