It’s taken me a while to find some gluten free cakes that I actually like. However, just because a cake doesn’t have gluten in doesn’t mean it can’t taste great and this lemon drizzle cake will hit the sweet spot. It was really easy to make and didn’t use too many complicated ingredients like some gluten free foods.
125g of gluten free self raising flour. I used the Sainsbury’s free from flour which is a blend of rice flour, tapioca flour and potato starch but other flours such as quinoa or maize will also work.
175g of salted butter. Make sure it has been left out a little while so it is very soft!
3 lemons. Use 1 1/2 for cake and 1 1/2 for the drizzle.
50g of ground almonds.
175g of sugar
- Heat the oven to 180 degrees and line a tin.
- Zest and juice the lemons.
- Beat the butter and the sugar together. Initially use a wooden spoon to beat together and then an electric whisk to fluff it up.
- Add the eggs one by one. The mix will be very wet so a wooden spoon may be easier to use and you will need to work fast.
- Then add the juice of half a lemon and the zest of one.
- Now add the almonds and mix in.
- Finally mix in the flour.
- Spoon the mixture into your lined tin.
- Bake for forty minutes.
- While the cake is cooking mix the remaining zest with sugar and lemon juice and put aside.
- When the cake is cooked and cooling spoon the sugar over it.
- Leave to cool or eat warm with yoghurt.