Thursday, 10 August 2017

Lemon Drizzle Cake Recipe Gluten Free

Lemon drizzle Cake Recipe Gluten Free

Both of these recipes are gluten free, one belongs to Juvela and the other is my own using Bob's RedMill 1to1 Flour

Juvela Ingredients:-

6ozs Juvela white flour Mix
6ozs caster sugar
6ozs melted butter
2 eggs

1 lemon
4 tbsps caster sugar


Bob's RedMill Ingredients:-

6ozs Bob's RedMill 1to1 Baking Flour
6ozs Golden caster sugar
6ozs melted butter
2 eggs

2 lemons
4 tbsps caster sugar

Icing sugar mixed with a little water, make as much or as little as you like.


Preheat the oven to gas mark 4 with a shelf in the middle of the oven.

Grease a 2lb loaf tin or use a greaseproof paper tin liner.

Put the flour and 6ozs caster sugar into a large jug and mix well.  Add the melted butter and eggs and give another good mix.

Add the zest of the lemon(s) to the mix and pour into your loaf tin, this is why it is easier to make it in a large jug.

Put it in the oven for about 30-40 minutes.  It will rise beautifully and have a split crust on the top that it is golden brown.

Take the juice of the lemon(s) and mix with the 4 tbsps caster sugar and stir well. Whilst the cake is still warm use a skewer to make holes in the cake all across the top and then drizzle the lemon juice mix over the cake.  Leave to cool.

Mix the icing sugar with the water to make the icing top, for extra flavour, use lemon juice instead of water.  I piped the icing across the top in a zig-zag pattern.  It sets lovely and gives an extra sweet bite along with the lemon taste.

For a non-gluten free cake just replace the flour with your favourite self raising flour.

Enjoy x