Gluten Free Lemon Drizzle Cake



Tangy and zesty this lemon loaf is a sure fire winner for families and guests alike! You can always jazz it up a little by baking it in a heart or fancy shape cake mould but to be honest, I think it looks just as tasty as a loaf! 


Gluten Free Lemon Drizzle Cake



* 150g Asda Free From Self -Raising Flour

* 150g Stork or Pure Dairy Free sunflower spread

* 150g caster sugar

* 2 medium eggs

* 1 tsp baking powder (based on Waitrose own, use 0.75tsp for other brands)

* Juice of 7 fresh lemons

* 100g sifted icing sugar



For the Cake

* Mix sunflower spread/Stork and sugar together until smooth

* Mix in the egg, making sure to beat quickly and get plenty of air in the mixture. The mixture needs to have absorbed all of the sugar and the eggs be well combined as below


* Fold in the flour and baking powder, making sure it is mixed in well

* Add the lemon juice 2tbsp at a time, until the mixture is sloppy and quite tangy 

* Pour into a standard loaf tin and bake for 15-20 minutes on 150C fan assisted or gas mark 3


For the Icing:

* Sift the icing sugar into a bowl and slowly add the lemon juice until it becomes quite thick


For the Lemon Crunch

* Add the lemon juice to the sugar 1 teaspoon at a time, until the sugar becomes sticky but isn't dissolving

* Add a few drops of red food colouring until the sugar turns bright pink

* Spread the mixture onto a lined baking tray and leave in a cool but well ventilated space

* Scrape/reform the mix every few hours until you get lumps of pink zesty goodness to decorate with




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