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Recipes Gluten-free lemon drizzle cake

posted 4y ago by ArtOfCode‭  ·  edited 4y ago by ArtOfCode‭

#3: Post edited by user avatar ArtOfCode‭ · 2020-06-12T08:35:22Z (over 4 years ago)
  • Super easy gluten-free cake. As with many things GF, the trick is to make the mixture wetter than you otherwise would.
  • ## 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&deg;C, 140&deg;C fan, 325&deg;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.
  • [^1]: 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.
  • 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&deg;C, 140&deg;C fan, 325&deg;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.
  • [^1]: 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.
#2: Post edited by user avatar ArtOfCode‭ · 2020-06-11T14:54:57Z (over 4 years ago)
  • Super easy gluten-free cake. As with many things GF, the trick is to make the mixture wetter than you otherwise would.
  • ## 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&deg;C, 140&deg;C fan, 325&deg;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.
  • * 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.
  • * 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.
  • Super easy gluten-free cake. As with many things GF, the trick is to make the mixture wetter than you otherwise would.
  • ## 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&deg;C, 140&deg;C fan, 325&deg;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.
  • [^1]: 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.
#1: Initial revision by user avatar ArtOfCode‭ · 2020-06-11T14:51:32Z (over 4 years ago)
Super easy gluten-free cake. As with many things GF, the trick is to make the mixture wetter than you otherwise would.

## 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&deg;C, 140&deg;C fan, 325&deg;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.
 * 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.
 * 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.