Gluten Free Lemon Drizzle Loaf Cake
About this recipe:
A true classic! Perfect with a cup of tea and you will never know this is gluten free.
Equipment:
1kg/2lb loaf tin, zester, baking liner, mixing bowl and saucepan
Ingredients:
Lemon Cake
175g FREEE Plain White Flour
½ tsp FREEE Bicarbonate of Soda
150g butter
150g caster sugar
3 eggs
2 lemons
butter, for tin
Lemon Drizzle
75g sugar
75ml lemon juice
Lemon Icing
1 lemon
75g icing sugar
Method:
180°C, Fan 160°C, 350°F, Gas 4
Lemon Cake
- Pre-heat the oven.
- Rub some butter around the inside of a 1kg/2lb loaf tin or insert a baking liner.
- Measure the flour and bicarbonate of soda into a bowl and stir to combine.
- Put the butter and sugar into a mixing bowl and beat together until light and fluffy.
- Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
- Sieve the flour into the mixing bowl and stir to combine.
- Finely grate the lemon rind and squeeze the juice. Save the juice for later.
- Add the rind and any lemon pulp to the mixing bowl and mix well.
- Tip the mixture into the prepared loaf tin and smooth the top.
- Bake for 45-50 minutes, until a cocktail stick pressed into the sponge comes out clean.
- Allow the cake to cool in the tin.
Lemon Drizzle
- Pour the saved lemon juice into a jug and, if necessary, add more lemon juice to make it up to 75ml.
- Measure the sugar into a saucepan, add the lemon juice and cook over medium heat.
- Shake the pan occasionally and when the sugar is dissolved boil for a minute to make a syrup.
- Prick all over the surface of the cake with a cocktail stick, pressing right through the cake.
- Pour the syrup slowly all over top of the cake and leave to cool in the tin.
Lemon Icing
- Cut thin slices of zest from the lemon and squeeze the juice.
- Put the icing sugar into a bowl, add 3-4 teaspoons of lemon juice and stir to a thick consistency that will flow slightly
- Spread the icing over the top of the cake allowing it to dribble down the sides a little.
- Scatter the lemon zest over the icing.
- Leave to set before serving.
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Philip Stoddart
The first time I made this it came out dense, un edible , I didn't bring butter and eggs up to room temperature. The second time I made it it came out amazing. I didn't realise how important it is to bring butter and eggs up to room temperature. Can't wait to try another recipe.
Reviewing: Gluten Free Lemon Drizzle Loaf Cake
Kate Adams
Amazing. Best gluten free cake I've made to date. I used s/r flour. An orange as no lemon. Also missed drizzle and made orange icing. Impossible to tell gluten free.
Reviewing: Gluten Free Lemon Drizzle Loaf Cake
Jenny
A really lovely cake
Reviewing: Gluten Free Lemon Drizzle Loaf Cake
Silvia
I made this cake without the icing, and it was delicious. Next time I will use an extra lemon juice and rind though, as I would like a stronger lemon taste.
Reviewing: Gluten Free Lemon Drizzle Loaf Cake
Jane Hacon
Delicious, moist cake and a light texture, I would say you need to beat sugar at butter for at least 5 minutes, if using an electric hand whisk.
Reviewing: Gluten Free Lemon Drizzle Loaf Cake
Morag Lamping
Just made this cake with lime and I used Coconut rum and lime for the drizzle and the frosting, gorgeous, very moist
Reviewing: Gluten Free Lemon Drizzle Loaf Cake
Emily Lee
Very happy husband on his birthday when I baked this! Worked brilliantly, thank you
Reviewing: Gluten Free Lemon Drizzle Loaf Cake
Holly
Great recipe - I also added a quarter of a teaspoon of xanthan gum. Didn’t bother with the icing - was lovely with just the drizzle.
Reviewing: Gluten Free Lemon Drizzle Loaf Cake
Annie
Thought this recipe worked well. I didn't ice the cake as I felt it may make the cake too sweet. Will definitely make again.
Reviewing: Gluten Free Lemon Drizzle Loaf Cake
Anne
Love this cake. I use self raising flour instead of plain and it turns out very well every time.
Reviewing: Gluten Free Lemon Drizzle Loaf Cake