Gluten-free lemon drizzle cake
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Super easy gluten-free cake. As with many things GF, the trick is to make the mixture wetter than you otherwise would. You really can't tell this is any different to a regular cake.
If you want to make this as non-gluten-free, you can - omit either the lemon juice or one egg from the cake mixture and use regular self-raising flour.
Ingredients
Cake
- 8oz gluten-free self-raising flour
- 8oz sugar
- 8oz butter
- 3 large (UK) eggs
- zest and juice of 1 lemon
Glaze
- zest and juice of 2 lemons
- roughly 2-4oz sugar, to taste
Instructions
- Preheat the oven to gas 3 (160°C, 140°C fan, 325°F). Grease an 8-inch loose-bottomed cake tin.
- Cream the butter and sugar together in a large bowl.
- Beat and add the eggs one by one, beating the mixture well to combine between each egg. Beat well once you're done - the more air you can get in the mixture, the better.
- Fold in the flour carefully to avoid knocking the air out. 1
- Add the lemon zest and juice and mix in. Pick up a dollop on a spoon and check that it drops easily from the spoon - this mixture should be wetter than you may be used to from making non-gluten-free cakes. Add a bit more lemon juice (or water) if it's not dropping easily.
- Tip the mixture into the prepared tin and bake near the top of the oven for ~40 minutes. Check it's done - a skewer poked into the centre of the cake should come out clean.
- While the cake is cooking, make the glaze. Juice and zest both lemons into a bowl and add sugar bit by bit, mixing well after each addition to dissolve, until the glaze is just a little sourer than you'd like. When combined with the cake, it'll be about right.
- Once the cake is done, take it out of the oven and let it stand on a cooling rack for ~30 minutes.
- Poke a few small holes in the top of the cake with a fork, then spoon over the glaze, making sure you get everything covered. Let it absorb, then release the bottom from the tin, take the sides away, and let the cake cool.
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You can also use the really easy way of making a sponge cake: dump butter, sugar, flour, and beaten eggs together in a bowl and beat them well, then carry on to adding the lemon. I think this way gets you a better consistency, though. ↩
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