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gluten free Lemon Drizzle cake

Gluten-Free Lemon Drizzle Cake Recipe

Avatar for Becky Terrell
This gluten-free lemon drizzle cake is a refreshing and zesty treat that captures the essence of sunshine in every bite.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Snack
Cuisine English
Servings 10 Slices
Calories 257 kcal

Equipment

Ingredients
 
 

  • 170 g Unsalted butter (6 oz)
  • 170 g Light brown sugar (6 oz)
  • 170 g Self-raising gluten-free flour (6 oz)
  • 2 Large eggs
  • 1 Fresh lemon
  • 1 tbsp Poppy seeds (optional)
  • Icing sugar

Instructions
 

  • Preheat the oven to 160℃ (Gas 3).
  • Beat the butter and sugar with a whisk (or by hand) until pale.
  • Beat in the eggs one at a time, each with a spoonful of flour.
  • Add the rest of the flour and mix it in well.
  • Finely grate in the rind of the lemon, then juice the lemon and add about ¾ leave some for the icing.
  • Grease and line the 18cm loaf tin and add the cake batter, ensuring it is level.
  • Bake this in the oven for 40-50 minutes.
  • To make sure the cake is fully cooked, use a clean skewer and push it into the middle of the cake, if it comes out clean then the cake is cooked.
  • Once the cake has cooled, mix the lemon juice and icing sugar to make a runny thin icing and drizzle over the top of the cake.

Nutrition

Calories: 257kcalCarbohydrates: 29gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 69mgSodium: 20mgPotassium: 60mgFiber: 2gSugar: 17gVitamin A: 475IUVitamin C: 6mgCalcium: 49mgIron: 1mg
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