Comments Off on Gluten-Free Lemon Drizzle Cake

Gluten Free
Servings 10 slices
Calories 221 kcal
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins

Ingredients
 

  • 200 g gluten-free self-raising flour
  • ¼ tsp xanthan gum
  • 1 tsp gluten-free baking powder
  • 160 g caster sugar
  • 165 g soft, tub for cakes cake margarine melted
  • 2 large eggs, room temperature
  • finely grated zest of 1 large lemon
  • 2 tbsp lemon juice
  • juice of 2 large lemons
  • 6 tbsp granulated sugar

Instructions
 

  • Preheat the oven to 180°C, 160°C fan, gas 4
  • Line a 1lb loaf tin with a liner.
  • Melt the margarine.
  • Sieve the flour with the xanthan gum and baking powder in a large bowl, then add the sugar and mix evenly.
  • Mix the eggs, melted margarine, zest, and 2 tbsp lemon juice in a small bowl.
  • Pour the wet ingredients into the dry mixture and then whisk until you have a smooth batter, you will see the mix tighten as the lemon juice, and xanthan gum begin to work.
  • Immediately pour the mixture into the lined tin and tap it lightly on the work surface to remove any air pockets.
  • Bake near the centre of a preheated oven for about 40-50 minutes until the surface is springy to the touch. Remove from the oven and cool for 10 minutes.
  • Meanwhile, boil the lemon juice and granulated sugar into a syrup.
  • After 10 minutes, pour over the cooked loaf and leave to cool.
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Nutrition Facts
Gluten-Free Lemon Drizzle Cake
Amount per Serving
Calories
221
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
51
mg
17
%
Sodium
 
72
mg
3
%
Potassium
 
42
mg
1
%
Carbohydrates
 
38
g
13
%
Fiber
 
2
g
8
%
Sugar
 
25
g
28
%
Protein
 
4
g
8
%
Vitamin A
 
269
IU
5
%
Vitamin C
 
2
mg
2
%
Calcium
 
34
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword lemon
Course Cakes, Dessert
Cuisine British, Easter, ITV This Morning, Spring, Summer, Winter
3.62 from 13 votes

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