Last weekend I went to stay with my sister and her boyfriend up in Leeds and on a rather dull and grey sunday afternoon, we decided to bake a Lemon Drizzle cake.
My family are not coeliac or on a gluten free diet, but they are always happy to try and critique my gluten free cakes whenever I’m around and I’m happy to report that they think they taste just as good as normal cakes!
When I was little, my mum used to make the most delicious lemon flavoured Madeira cake and have I tried to create a gluten free version of her Madeira cake as the base of my Lemon Drizzle.
Here a few snaps of our afternoon:
Lemon Drizzle Cake – GF/DF options
For the cake:
175g caster sugar
175g butter, softened
225g gluten free self raising flour
1 tsp baking powder
3 large eggs
1 tbsp lemon zest from an unwaxed lemon
3 tbsp lemon juice
150g icing sugar
3 – 4 tsp lemon juice
Finely grated lemon zest
1. Preheat oven to 170 C/150 C fan/gas mark 4 then grease and line a 2 lb loaf tin with greaseproof paper.
2. Sift together flour and baking powder then stir through lemon zest.
3. In a separate bowl, cream together the butter and sugar with an electric hand mixer until pale, light and fluffy. Add the eggs one at a time along with one tablespoon of the flour to stop the mixture from curdling.
4. Stir through the remaining flour and lemon juice and mix until all ingredients are fully combined.
5. Spoon the mixture into the prepared loaf tin, then bake for 50 – 55 mins minutes.
Insert a skewer into the middle of the cake to check if it’s cooked– if it comes out clean the cake is ready.
6. Allow the cake to cool in the tin for a few minutes, before turning it out on a wire rack to cool completely before decorating.
7. To make the icing: sift the icing sugar into a bowl, add the water slowly whilst stirring – the icing shouldn’t be too runny but should be spreadable.
8. Spread the icing over the top of the cake, allowing it drip down the sides.
To finish, sprinkle finely grated lemon zest across the top of the cake.