Gluten-free lemon drizzle cake

Prep time: 20 minutes

Cooking time: 50 minutes

Difficulty: Moderate

Makes 1 loaf, 10 slices

Gluten-free lemon drizzle cake

A gluten free treat that tastes just as good, if not better!

Ingredients

170g butter
250g WHITWORTHS FINE CASTER SUGAR
1 tsp vanilla extract
2 large eggs
2 lemons, zest and juice
2 tblsp milk
170g gluten and wheat-free white self-raising flour, sieved
25g WHITWORTHS CRUNCHY DEMERARA SUGAR

Preparation method

Pre-heat the oven to 180°C / Gas Mark 4.

Line an 18cm/7inch loaf tin with oiled greaseproof paper.

Beat the 170g butter, WHITWORTHS FINE CASTER SUGAR and vanilla for 2-3 minutes or until it is light and fluffy.

Add the eggs and lemon zest and continue to beat for 2-3 minutes.

Add the juice of half a lemon, milk and beat to combine.

Add the flour and gently mix to combine thoroughly.

Spoon the mixture into the tin and tap the cake tin gently a few times on the counter top to flatten out the top.

Bake for 45-50 minutes or until a skewer comes out clean.

Meanwhile, gently heat the remaining lemon juice and 80g of WHITWORTHS FINE CASTER SUGAR in a small pan to dissolve and allow to reduce to a syrupy consistency over a medium heat for 2-3 minutes.

Remove the cake from the oven and prick all over with a fork.

Carefully spoon the hot lemon syrup over the cake and finally sprinkle over the WHITWORTHS CRUNCHY DEMERARA SUGAR.

Leave the cake in the tin for 20-30 minutes to allow the syrup to settle.

Remove the cake from the tin onto a wire rack and allow to cool completely before serving.

Top tips

Serve with a cup of tea, or even as a dessert with some fresh raspberries and creamy mascarpone on the side!

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