Description
Delicious gluten-free lemon drizzle cake! Lemon cake with a tangy sweet lemon drizzle on top. Gluten-free and lactose-free.
Ingredients
Scale
For the cake
- 225 g (1 cup) softened butter (you can also use lactose-free margarine)
- 225 g (2 cups + 2 tbsp) white sugar
- 275 g (2 cups) gluten-free flour
- 16 g (4 tsp) baking powder
- 1/2 tsp xanthan gom
- A pinch of salt
- 4 eggs
- 5 tbsp lactose free milk
- the grated zest of three lemons
- 2 tbsp lemon juice
- A 12-inch cake tin
For the topping
- 6 tbsp lemon juice
- 100 g (2/3 cup) icing sugar
Instructions
For the cake
- Pre-heat the oven to 180 degrees Celsius (350 F) Grease the cake tin and line it with baking parchment.
- Beat the butter together with the sugar until you get a fluffly mixture.
- Add the eggs one by one and mix in between. Add the milk and the lemon juice and mix everything together.
- Mix the flour, baking powder, xanthan gom, salt and lemon zest together in a bowl and add this to the wet ingredients little by little, while stirring in between.
- Mix until you have a smooth batter. Pour the mixture into the baking tin and level with a spatula.
- Bake the cake in the oven for 55-60 minutes. The cake is done when a toothpick comes out clean. The baking time might differ per oven. In one oven it might need a few minutes more than in the other, so keep a close eye on your cake at the end of the baking time.
- Take the cake from the oven and leave it to cool in the tin for a few minutes. Turn out and leave it to cool on a wire rack.
For the topping
- Make the topping by mixing the lemon juice with the icing sugar in a bowl. Stir until you have a smooth topping.
- If your drizzle is too thin, you can add some extra icing sugar. If it is too thick, add some more lemon juice.
Notes
You can replace the gluten-free flour with gluten-free self-raising flour. Then you can leave the baking powder out.
You can store the cake in a closed box for 3-4 days, out of the fridge. If you want to store it longer, you can freeze the cake. Wrap the cake in aluminium foil or put it into a closed box.
- Prep Time: 15 min
- Cook Time: 55 min
