Lemon Drizzle cake - 8 - 12 servings
- for the Cake
- 167g gluten free plain flour
- 80g maize flour or cornflour
- 80g ground almonds
- 2 tsp gluten free baking powder
- 280g butter or margarine, at room temperature
- 327g unrefined caster sugar
- 1 lemon, zest
- 4 eggs, lightly beaten
- 150ml milk
- pinch salt
- for the Syrup
- 300g icing sugar
- 1 lemon, juice
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Grease and line a 20cm / 8in round cake tin with greaseproof paper.
Preheat oven to 180°c / 350°f / gas mark 4
Sieve together the gluten free flour, maize flour, ground almonds and gluten free baking powder together four times to ensure the baking powder is fully incorporated.
Cream together the butter and caster sugar until light and fluffy.
Add the lemon zest.
Beat in the egg a little at a time.
Fold in the flour.
Stir in the milk. The mixture will slightly split and quite runny but this is fine.
Pour into the cake tin and bake for 40 to 50 minutes until a knife inserted comes out clean.
Leave to cool in the tin for 15 minutes before turning out onto a plate. Now turn this onto the cooling wire so the cake cools the right way up or it could break in half.
Place 200g icing sugar and the lemon juice into a saucepan and bring to the boil.
Use a pastry brush to brush all of the syrup over the cake.
Make a glace icing with the rest of the icing sugar and water. Stir in the water a spoonful at a time until it is the right consistency to drizzle over the cake.
how to make this recipe dairy free...
Use dairy free margarine in place of butter and your choice of dairy free milk in place of milk.
Gem's hints and tips
In all recipes requiring self-raising gluten free flour, I advise sieving the flours together with the gluten free baking powder four times to make sure all the ingredients are evenly distributed.
If you have made a cake that is really heavy with a solid lump of eggy mixture at the bottom one reason could be because the baking powder wasn’t mixed into the flour properly.
If you can’t find maize flour then cornflour is easily available and makes a good substitute. There isn’t much difference but I do prefer maize flour. See resources.
Gluten free cakes are best eaten fresh, they will keep well for a week. They can be frozen but the texture goes a bit grainy when defrosted.
Gluten free cakes are crumblier than other cakes but taste just as good. To cut neat slices, dip a sharp knife in hot water and wipe clean between slices.