Welcome to my blog. First post, yay! I thought I would set this up because people have been asking me for 2 years since my diagnosis to do this. I’m still a bit of a newcomer to the gluten-free community, so please be kind!
Anyway, for my first post, I thought I would share my favourite cake recipe. It’s the start of 2017, so I get that people are probably on a health kick. But if you’re not, then read on, as this is the most slick, juicy lemon drizzle cake that is a winner every time (yes, even for the non-gluten free ‘muggles’) I make this all of the time at home, and it comes out great every time. I use a traybake tin for this to give an even bake all over, but if you’re going to use a loaf tin, please bear in mind the baking Time will differ significantly and you may need to keep it in for another 15 minutes.

Ingredients

For the cake:

225g Caster Sugar
225g Softened Butter
4 Medium eggs
275g Gluten free self-raising flour
1tsp xanthan gum
1tsp Gluten free baking powder
4tbsp milk
The zest of 2 lemons

For the topping:

175g Granulated sugar
Juice of the 2 lemons

Method:

1. Line and grease a traybake tin, preheat oven to 180*c/ 160*c Fan/ Gas 4/

2. Mix together the caster sugar and butter until it becomes a soft creamy consistency.

3. One at a time, beat in the eggs, and mix well.

4. Fold in the rest of the dry ingredients, the milk, and the lemon zest until the cake batter is formed.

5. Pour into the traybake tin, and then proceed to bake in the oven for around 35 minutes. When the cake is done, it will spring back if you press it gently. or you pop a skewer in the middle, and it should come out clean.

6. Pour yourself a cup of tea and wait for it to cool down. (I put that one in there for fun #selfcare)

7.Mix together the ingredients for the topping, spread evenly all over the cake, and serve.

TOP TIPS.
I prefer to sprinkle more granulated sugar on the top of the cake, to give it a satisfying crunch.
The recipe can also be adapted to be dairy free by using a dairy free alternative to the butter and soya milk.
You could use the base recipe for lemon cupcakes.
Don’t worry if your cake batter is a little lumpy. You’re not Mary Berry and it honestly will still be great.

Thank you so much for reading. Don’t forget to follow me on here and Instagram @thecoeliacsloth for more recipes and favourites.