AAN Xmas Guide 2022

22 DECEMBER 2022 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 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.