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Gluten-free lemon drizzle cake
This version of a simple classic will leave you hungry for more. Made from
gluten-free flour it’s sure to be appreciated by all.
• 170g (6oz) unsalted butter
• 170g (6oz) caster sugar
• 2 large eggs, beaten
• 170g (6oz) gluten free white self-
raising flour (I used Doves farm)
• 1 large lemon (zest and juice)
• 1 tbsp poppy seeds
• 2 tbsp icing sugar
Ingredients
Method
1. Heat your oven to 180C/350F/Gas mark 4
2. Beat the butter and sugar together either by hand or
with an electric mixer until light and fluffy.
3. Beat in half of the beaten eggs with a tablespoon of
the flour, then beat in the other egg with another
tablespoon of the flour.
4. When incorporated, fold in the rest of the flour along
with the lemon rind, the poppy seeds & juice of half
the lemon.
5. Line an 18cm long loaf tin (roughly a 1lb) with baking
paper and spoon the mixture into the tin.
6. Bake for 45 to 50 minutes or until a skewer comes out
clean, remove from the oven and cool in the tin for a
few minutes, then remove from the tin and leave to
cool on a cooling rack.
7. When the cake is cool mix together the icing sugar
and about 5tsp of lemon juice, spoon in onto the top
of the cake and spread around, leave some to drizzle
over the edges. I decorated my cake with some
lemon slices.
14
JANUARY 2016