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Created August 19, 2013 08:42
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Gluten-Free Lemon Drizzle Cake
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lemon-drizzle.md

Gluten-Free Lemon Drizzle Cake

This will make enough for a 2lb loaf tin. If you want something smaller, just use 2 medium eggs and halve the rest of the ingredients.

Sponge

  • 3 large eggs
  • 180g Gluten-free self-raising flour
  • 180g Caster sugar
  • 180g Unsalted softened butter
  • 1½tsp Gluten-free baking powder
  • 1½tsp Lemon extract
  • Zest of 1 lemon, finely grated

Icing

  • 100g Granulated sugar
  • Juice of 1 lemon

Directions

  1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.
  2. Beat together the eggs, flour, caster sugar, butter, baking powder and lemon zest in a large mixing bowl until smooth and then turn into the greased and lined tin.
  3. Bake in the pre-heated oven for about 35 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
  4. While the cake is still warm, make the lemon drizzle topping. Mix together the sugar and lemon juice, and pour over the warm cake. If you prefer, you can melt the mixture over a low heat before pouring over the cake.
  5. Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.
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