Gluten-Free Lemon Drizzle Cake Recipe

Hello!

Thought I would share the recipe with you all! This recipe is vegetarian friendly, gluten, wheat, soya and nut free.

This recipe could easily be made dairy free by using a butter substitute!

Ingredients

Cake–

  • 180g Gluten-free plain flour (I used freee dove farms
  • ½ tsp Bicarbonate of soda
  • 150g unsalted butter
  • 150g Caster sugar
  • 3 x Eggs
  • 1 x Lemon

Icing–

  • 1 x Lemon
  • 75g Icing sugar

I used both a kitchen aid and the traditional wooden spoon and baking bowl method throughout.

  1. Preheat the oven to 170C in a fan oven. (If your over is not fan 180C)
  2. Cream together the butter and the sugar until it is combined and smooth.
  3. Slowly begin to add the flour, bicarbonate of soda, juice from one lemon and eggs.
  4. Mix until all combined and smooth.
  5. Place mixture into a lined loaf tin and bake for 40-45 minutes. (Time may vary depending on your over). You will know it will be ready when it is golden brown on the top and when a cocktail stick is inserted into the sponge and comes out clean.
  6. Leave to cool in loaf tin
  7. Whilst the cake is cooling you can begin to make the icing- combine the icing sugar and lemon juice and mix until smooth.
  8. Cut some of the rind off the lemon for decor
  9. When the cake is full cooled remove from the tin and pour on the icing. Allow it to drip down the side to creat the classic lemon drizzle look. Use the lemon rind to decorate.
  10. And… ENJOY!

Let me know if you use this recipe. Tag me in or send me photos

Lauren

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