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 @theglutenfreesloth for more recipes and favourites.
Great post! Gluten intolerance and coeliac disease are quite common today unfortunately. But what a relief there’s ways to work round it. Great recipe, I made a lemon drizzle not to long ago myself, I’ve posted it in a blog post so you can check that out if you want, but it’s not gluten free, I’m still figuring gluten free out and finding out what works best etc 😊
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Thank you! I think lemon drizzle is a great all rounder isn’t it? Everyone loves it! I’ll definitely check it out 😀
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You’re right, loads of people love it. Lemon is such a nice flavour 😄 And thank you 😄
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Is the amount of GF flour correct? Was expecting equal amounts of flour, butter and sugar. Only just started experimenting with GF baking, please help.
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Hi Anne,
I found that this method works best for me. The milk in the recipe helps the cake to rise, and it makes the cake less dense and have a lighter fluffy texture. Because of the addition of milk, that’s why there is a little bit more flour than you’d expect. I hope that helped – G 🙂 x
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I’ve been a diagnosed coeliac for 25 years and have now been diagnosed with dairy intolerance as well, apparently not uncommon in long term coeliacs.
This is hands down one of the best cakes I’ve baked, ever, am going to try a version with vanilla instead of lemon and then one with coconut essence. The texture is superb, thank you!
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Oops forgot to say that I replaced the butter and milk with non dairy alternatives, still great!
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