A tasty classic bake that's always scrumptious, making for a deliciously sweet treat. This lovely lemon drizzle cake has all the flavours of the classic bake, made into a yummy gluten and dairy free treat.
Since being diagnosed, I've been looking to recreate my favourite bakes in gluten free form. Naturally, a lemon drizzle cake had to be done, it's such a surprisingly simple bake, but incredibly scrumptious. Perfect for an afternoon tea, or a cheeky little snack!
This version of the classic bake mixes together a few different flours - I made a couple of changes from the original recipe, mostly after struggling to find the sorghum and tapioca flours that the original recipe calls for. The tweaks however have worked perfectly, resulting in a lovely light bake, with a little bit of a crunch thanks to the polenta (how I never baked with this stuff before being diagnosed I don't know.. it's bloody wonderful!).
175g dairy free margarine
Zest & juice of 1 lemon
150g caster sugar
65g gluten free self raising flour
60g ground almonds
50g granulated sugar
Pre heat your oven to 170c/160c fan/gas mark 3, grease and line a loaf tin.
Start by melting the dairy free margarine on a low heat, then set aside.
Mix together the sugar, gluten free self raising flour, ground almonds, cornflour and polenta in a large bowl. Add in the melted dairy free margarine and stir to bring together, then add in the lemon zest.
Add the eggs in and mix, followed by half of the lemon juice, and stir. Your mixture will be a little runny, so don't worry!
Spoon into the tin and bake for 35-45 minutes, till a skewer comes out clean - in my fan oven this took 35 minutes.
Remove the cake from the oven and mix together the granulated sugar with the remaining lemon juice. Using a cake skewer, pierce holes in the top of the cake - this will help the lovely lemon mixture to soak into your cake! Then spoon the sugar-lemon mixture on top of the cake, using the back of the spoon to evenly cover the cake.
Leave the cake in the tin to cool down - after 15 minutes, sprinkle some extra sugar on top for a lovely finish.
Once the cake has cooled, remove it the from the tin - your lovely lemon drizzle cake is ready!
Simply serve it sliced with a cuppa for a lovely treat. This cake will last well for a few days when kept in an airtight container.
Recipe adapted from Honeybun's “Gluten-free baking”.