Zesty Gluten Free Lemon Drizzle Cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 8 Slices
Ingredients
Cake Ingredients
- 175g Unsalted butter
- 175g Golden caster sugar
- 180g Self raising gluten free flour
- 3 Eggs
- Zest of 1 lemon
Drizzle Ingredients
- 175g Unsalted butter
- 175g Golden caster sugar
- 180g Self raising gluten free flour
- 3 Eggs
- Zest of 1 lemon
- 100g granulated sugar
- Zest and juice of 1 lemon
Method
- STEP 1Preheat the oven to 180.c and line your loaf tin with baking parchment (I used loaf tin cases as I stumbled across a pack and it saves a lot of hassle crimping and creasing !)
- STEP 2Cream together the butter and sugar using an electric whisk and add the eggs whisking them in well.
- STEP 3Gently fold in the flour and lemon zest, mixing well until fully combined.
- STEP 4Spoon the cake batter into your prepared loaf tin and bake for approximately 45 minutes until golden on top and fully cooked through – until a knife or skewer comes out clean.
- STEP 5Leave to cool in the cake tin on a cooling rack whilst you make the drizzle mixture.
- STEP 6For the drizzle, put the ingredients in a bowl and mix together. Pierce quite a few holes in the cake mixture using a skewer or tooth pick, and pour the mixture over the cake whilst it’s still warm.
- STEP 7Leave the cake to cool completely before removing from the tin and devouring with friends and family and and a nice cup o’ tea! Enjoy!
