GLUTEN-FREE LEMON DRIZZLE CAKE

Prep time: 20 minutes

Cooking time: 50 minutes

Difficulty: Moderate

Makes 1 loaf(10 slices)

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

Ingredients
Butter170g
WHITWORTHS CASTER SUGAR250g
Vanilla extract1 tsp
Large Eggs2
Lemons, zest and juice2
Milk2 tblsp
Gluten and Wheat-free white self-raising flour, sieved170g
WHITWORTHS DEMERARA SUGAR25g

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 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 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 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!