THE BEST GLUTEN FREE LEMON DRIZZLE CAKE
Intensely lemony, moist and with a delicate crumb, this gluten free lemon drizzle cake has it all. It's the perfect everyday dessert that's easy to prepare, and a joy to eat. Although, with how absolutely delicious it is, it would be welcome at any and all occasions.
Provided by Kat | The Loopy Whisk
Categories Dessert
Time 1h15m
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 355 ºF (180 ºC) and line a loaf baking tin with greaseproof/baking paper. (Dimensions of loaf tin: 8.5 inch/21cm long, 4.5 inch/11cm wide and 3inch/7cm high.)
- In a large bowl, sift together the gluten free flour blend, almond flour, xanthan gum and baking powder. Add the sugar and salt, and mix until combined.
- Add the softened butter and, using either a stand mixer with the paddle attachment or a hand mixer with the double beater attachments, work the butter into the dry ingredients until you get a texture resembling coarse breadcrumbs in size.
- Add the lemon zest. In a separate bowl, mix together the eggs, milk, vanilla and lemon juice. Add the wet ingredients to the dry+butter mixture, and whisk/mix well until no flour clumps remain and everything is evenly distributed.
- Transfer the cake batter into the prepared loaf tin, smooth out the top, and bake in the pre-heated oven at 355 ºF (180 ºC) for about 1 hour or until risen, golden brown on top and an inserted toothpick comes out clean.If the cake starts browning too quickly or too much, cover it with aluminium foil and continue baking until done.
- Allow to cool in the loaf tin for about 10 minutes, then remove from the tin, and allow to cool completely on a cooling rack.
- Stir the powdered sugar and 6 tsp of lemon juice together until you get a thick even mixture. Add 1 - 2 tsp of lemon juice, mixing well, until you get the correct icing consistency (see text for photos).You can add more lemon juice to make it runnier, or more powdered sugar to make it thicker, as required.
- Drizzle the lemon icing over the cooled cake, spreading it evenly across the top with the back of a spoon, and letting it drip down the sides.
- Enjoy!
- The lemon drizzle cake keeps well in a closed container in a cool dry place for 3 - 4 days.
GLUTEN FREE LEMON DRIZZLE CAKE
This gluten free lemon drizzle cake recipe is an absolute classic! A sweet and zesty bake which is packed with lemon flavours and super easy to make.
Provided by Sarah Howells
Categories Dessert
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 180'C/Gas 4 and grease and line a 2lb loaf tin. Set aside while you make the cake batter.
- Add the sugar, butter and lemon zest to a large mixing bowl and beat with an electric whisk until pale and creamy.
- Next add the eggs and beat again for 30 seconds. (The mixture will look a bit runny and 'gloopy' but the flour will bring it all together)
- Add the flour, ground almonds and milk and mix again until combined. It should form a thick batter. Pour into the cake tin, smooth the top and bake in the centre of the oven for approx 50 minutes to one hour. It's done when a skewer comes out of the centre clean.
- Place the cake on a cooling rack while you make the syrup. Add the granulated sugar and lemon juice to a saucepan and heat on a low heat until the sugar has dissolved. Use a toothpick to prick holes all over the cake and, while it is still warm, gently spoon the syrup over the cake. Make sure you do this slowly to ensure the cake has an even distribution of syrup and that it all absorbs.
- Leave the cake to cool completely in the tin (approx 1 hour). Once cooled, if icing, make the icing by beating the icing sugar and lemon juice until smooth. Pour over the cake and leave to set. Decorate with extra lemon zest if desired.
Nutrition Facts : Calories 487 calories, Carbohydrate 65.3 grams carbohydrates, Protein 4.7 grams protein, ServingSize 8 slices
GLUTEN-FREE LEMON DRIZZLE CAKE
With a special surprise ingredient, this gluten free cake stays beautifully moist. To everyone's amazement it's mash potato!
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
- Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.
Nutrition Facts : Calories 514 calories, Fat 36 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.88 milligram of sodium
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- Combine all the ingredients in a small saucepan and cook for 5 or so minutes until the mixture has become slightly more viscous. Set aside.
- Place the icing sugar in a small mixing bowl. Add the lemon juice incrementally until you reach your desired consistency for icing. Add a pinch of fine salt to balance the flavours. You could also add some fine lemon zest here for an extra lemon hit.
- Once the cake is cooked, remove it from the oven and allow to cool for 5-10 minutes. Use a skewer to poke lots of little holes through the cake (the holes act as syrup entry points). Pour the syrup, slowly and increments, onto the cake. Allow it to absorb while the cake cools completely in the pan.
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