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lemon drizzle

LEMON DRIZZLE CAKE RECIPE

Gluten Free delicious lemon drizzle!

Author The Gluten Free Greek

Ingredients

  • 175 g 6oz unsalted butter, softened
  • 175 g 6oz caster sugar
  • 3 medium eggs beaten
  • 3 lemons
  • 125 g 4oz gluten free self raising flour
  • 50 g ground almonds
  • 2 tablespoons live yoghurt

Instructions

  1. Pre-heat oven to 160ºC (140ºC fan). Grease and line a 900g loaf tin with baking paper.
  2. In a large bowl, with an electric whisk, beat together the butter and sugar until light and fluffy.
  3. Gradually beat in the eggs, with the finely grated zest of two lemons and the juice of ½ a lemon.
  4. Fold the flour and ground almonds and the natural yoghurt into the mixture and then spoon into the loaf tin.
  5. Bake for 40-50 mins until cake tester comes out clean. Leave to cool.
  6. For the icing, use the other half of the lemon juice and mix with icing sugar and water to create a paste and drizzle over the cake!