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Back when I could eat gluten and dairy and I was living in the French ski resort Tignes, I went through a phase of baking lemon drizzle cake. My guests in the chalets had a freshly baked cake waiting for them when they finished skiing for the day and as a rep we weren’t allowed any so I decided to bake my own.
Lemon drizzle was the cake of choice, as it seemed relatively simple; all the ingredients go in one loaf tin and the drizzle is just sugar and lemon mixed together. When you are short on time or your icing skills are lacking (mine are) then this type of cake is perfect!
The recipe calls for 175 grams of butter but this can easily be substituted with a dairy free spread. I used Pure Sunflower spread and it was absolutely delicious.
Some recipes call for icing sugar and others for Demerara or caster sugar. I use caster sugar as I thought it gave the top a little bit of extra crunch!
I am sure you will enjoy this delicious and very moreish lemon drizzle cake!
Preheat oven to 180C Fan. Grease and line a 900g/2lb load tin.
Beat the diary free spread and caster sugar.
Add the zest of two lemons and beat.
Add the eggs and beat until thoroughly combined.
Fold in the gluten free flour (sifted) and ground almonds.
Spoon the mixture into the tin. Bake for 45 minutes, until golden brown.
Mix the zest of 1 lemon and juice of 2 lemons with the sugar.
Remove the cake from the oven and poke holes in the cake with a skewer. While it is hot, spoon the drizzle over the top. The cake will absorb the liquid so don’t worry if it seems like a lot!
Allow to cool and then enjoy!