Gluten Free Lemon Drizzle Cake

Gluten Free Lemon Drizzle Cake

This recipe uses Jack Berry ™ Gluten Free White Plain Flour from the Gluten-Free range. This flour is a great versatile product which is both additive and preservative free.  This recipe makes a lovely fresh ‘lemony’ tasting light cake which is packed full of flavour.  It is also quick and easy to make.

Ingredients

100g Gluten Free White Plain Flour

1 tsp baking powder

100g unsalted butter, softened

100g caster sugar

2 eggs

zest of 2 lemons

Drizzle

Juice of ½ lemon

60g granulated sugar

Method 

Preheat the oven to 180°C / 160°C Fan / Gas 4.

Grease a small 450g loaf tin and line with baking parchment.

Beat the butter and caster sugar together until smooth then add one egg at a time and continue to beat until the mixture is pale and creamy. Add the sieved flour and lemon zest and mix well.  Spoon into the prepared loaf tin.

Bake in the preheated oven for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and cool in the tin.

Meanwhile mix lemon juice and granulated sugar to make the drizzle. Gently pierce the cake all over with a fork then drizzle the mixture all over. Leave to cool completely and remove from tin. Slice and serve.

*  If you are not following a GF diet this cake can be made with 100g Jack Berry TM Wheat Flour FINE 500.

 

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