Gluten free lemon drizzle cake recipe
Lemon drizzle cake is a popular British dessert that is often enjoyed with a cup of tea.
This is vegetarian and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Gluten free lemon drizzle cake recipe
Ingredients
Instructions
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Preheat the oven to 180°C (350°F). Grease and line a loaf pan with parchment paper.
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In a bowl, whisk together the gluten-free flour, baking powder, and salt.
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In a separate large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
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Beat in the eggs, one at a time, followed by the lemon zest and lemon juice.
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Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk. Mix until just combined.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
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While the cake is still warm, prepare the lemon drizzle by mixing the powdered sugar and lemon juice until smooth.
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Poke holes all over the cake using a skewer or toothpick, then pour the lemon drizzle over the top.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Once cooled, dust with powdered sugar and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 40g14%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
