Lemon Drizzle Cake
Serves 8 - 12
- Gluten free & vegan
- Gluten & dairy free
for the Cake
170g gluten-free plain flour
160g gluten-free oat flour
2 teaspoons gluten-free baking powder
280g dairy-free margarine
330g caster sugar
2 lemons, zest
4 eggs, lightly beaten
150ml plant-based milk
for the Syrup
300g icing sugar
2 lemons, juice
Grease and line a 20cm / 8in round cake tin with greaseproof paper.
Preheat oven to 180°c /160° fan oven / 350°f / gas mark 4
Weigh the gluten-free plain flour, gluten-free oat flour and baking powder into a large mixing bowl. Stir together then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
Cream together the dairy-free margarine and caster sugar with the lemon zest until light and fluffy.
Beat in the egg a little at a time.
Fold in the flour.
Stir in the plant-based 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 your serving plate so the cake cools the right way up or it could break in half.
Topping – 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.
In all recipes requiring self-raising gluten-free flour, I advise stirring the flours together with the gluten-free baking powder then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
Gluten free cakes are crumblier than other cakes but taste just as good. To cut neat slices, dip a serrated knife in hot water and wipe clean between slices.
You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.
Whenever I use lemons for cooking, if I’m not using the zest I grate it into a container that I store in the freezer to add to dishes for an extra lemon flavour.