Gluten Free Lemon Drizzle Cake Recipe - BEST EVER!
Gluten free lemon drizzle cake recipe - you only need 7 ingredients and it's super simple to make. You can either make this the 'classic' way with crunchy sugar and zest on top, or optionally add a sweet and sharp white glace icing on top.
100gdemerara sugaruse caster sugar instead if you intend to add the optional white icing on top
For the optional white glace icing on top:
120gicing sugar
1large lemonor 2 smaller lemons, juiced
lemon zest
Instructions
Line a 2lb loaf tin (standard size) with greaseproof/parchment paper.
Pre heat the oven to 160C Fan / 180C.
Beat together the butter (or dairy free alternative) and caster sugar.
Add the grated lemon zest of 2 lemons and beat until light and fluffy.
Add the eggs (add these one at a time and beat each thoroughly until combined before adding the next).
Sift in your gluten free flour & fold it in.
Fold in your ground almonds.
Spoon the mixture into the prepared tin.
Bake for about 45-50 minutes, until golden and cooked through.
Whilst your cake is baking, grab a small bowl and thoroughly mix together the lemon zest of 1 lemon, and the juice of 2 lemons and if opting for a classic finish, use demerara sugar here. If you intend to add the optional white glace icing on top, use caster sugar instead.
Remove your cake from the oven and poke a skewer through it - if it comes out clean. then it's done! Then poke holes all over the top of the cake (whilst still hot) and gradually pour over the drizzle. (It seems like a lot of drizzle but the cake will absorb it quickly so keep adding a little at a time to make it super moist!)
Allow to fully cool in the tin before removing.
Enjoy!
If you want to make the optional white glace icing (see ingredients list above):
Mix together the icing sugar and the lemon juice until a glace icing consistency - not too runny not too thick.
Once the cake is completely cold, drizzle the icing all over the top of the cake and then sprinkle on lemon zest.