Gluten free lemon drizzle cake recipe
Good lemon drizzle cake tastes heaven sent and this particular version is worth its weight in sugary, lemony gold. I love to serve it on a warm afternoon with a pot of tea and lots of friends to ooh and ah over it.
Ingredients
- 225 g Pure Sunflower Spread (dairy-free margarine), plus extra for greasing
- 225 g golden caster sugar
- 4 heaped tsp egg replacer (ideally Orgran) whisked with 8 tbsp water
- 225 g gluten-free self-raising flour
- 1 tsp xanthan gum
- 1 lemon, grated zest only
- 1 tbsp rice milk
- 75 g golden caster sugar
- 1.5 lemons, juice only
Details
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 50 mins
- Serves: 8
Step-by-step
- Preheat the oven to 180°C/350°F/gas mark 4, then grease a 2lb loaf tin and line the base and sides with baking parchment.
- Cream the margarine and sugar together gently with a wooden spoon until pale and fluffy, then add the egg replacer mixture, a bit at a time, slowly stirring it in until fully combined.
- Sift in the flour and xanthan gum, then add the lemon zest and rice milk. Mix well until fully incorporated and then spoon into the lined loaf tin, levelling the top of the cake with the back of your spoon.
- Bake in the oven for 45-50 minutes or until cooked through and a skewer or cocktail stick inserted into the centre of the cake comes out clean. Allow the cake to cool a little in its tin while you mix together the sugar and lemon juice to drizzle over the cake.
- Pierce the warm cake all over using the skewer or a fork and then pour over the sweetened lemon juice. This will be absorbed into the cake, forming a sugary crust on the cake's surface as it dries. Leave the cake in its tin until completely cool and then cut into slices to serve.
Recipe taken from The Intolerant Gourmet by Pippa Kendrick.
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