Gluten Free Lemon Drizzle Cake Recipe

This cake is delightfully fresh and light and very easy to make. It is best made with real fresh lemons, fabulous with a glass of bubbles.

What do you need?

• 170g (6 ounces) unsalted butter
• 170g ( 6 ounces) light brown sugar
• 170g (6 ounces) self-raising gluten-free flour
• 2 large eggs
• 1 fresh lemon
• 1 Tbs poppy seeds (optional)
• icing sugar

What do you do?

1. Pre-heat oven to 160c
2. Beat butter & sugar with a whisk or hand until pale.
3. Beat in eggs 1 at a time each with a spoonful of flour.
4. Add the rest of the flour and mix well.
5. Finely grate in the rind of the lemon then juice the lemon and add about 3/4 leave some for the icing.
6. Grease and line an 18inch loaf tin add cake batter making sure it is level.
7. Bake in the oven for 40-50 minutes.
8. To make sure the cake is fully cooked use a clean skewer, push into the middle of the cake, if it comes out clean then the cake is cooked.
9. Once the cake has cooled mix the lemon juice and icing sugar together to make a runny thin icing and drizzle over the top of the cake.

Enjoy.