Gluten-free lemon drizzle cake

This lemon drizzle cake recipe is easy, tasty and can be ready to eat within the hour. A real go-to recipe for any gluten free baker.

Ingredients Of Gluten-free lemon drizzle cake

  • 175g of unsalted butter
  • 175g of sugar
  • 4 medium eggs
  • 175g of gluten free plain white flour
  • 2 lemons, zested and juiced
  • 5 tbsp of icing sugar

Method Of Gluten-free lemon drizzle cake

1. Preheat the oven to 180 ° C / gas mark 4. Line a bread pan with parchment paper
2. Beat the butter and sugar together until they are pale and creamy. This should take a few minutes in a stand mixer
3. Break the eggs in the blender bowl and mix to incorporate
4. Stir in the flour and lemon zest of the two lemons and mix until they are incorporated. Transfer the mixture to the bread pan and bake for 30 to 35 minutes, or until a skewer comes out clean when inserted in the center of the cake.
5. Meanwhile, pour the lemon juice into a small bowl and stir in the icing sugar to create a sweet lemon syrup. If using, add thyme leaves to the syrup.
6 When the cake comes out of the oven, use a toothpick to punch many holes on the top of the bread. While the cake is still hot, pour the syrup evenly over the cake and let it run, flavoring the cake throughout and giving it a nice moist texture.
7. When the cake has cooled, remove from the pan and drizzle with any remaining syrup and sprinkle with thyme leaves.

 

LEAVE A REPLY