Lemon Drizzle Cake
Lemon Drizzle Cake
Lemon Drizzle Cake
Based on a recipe from Mary Berry, this Lemon Drizzle Cake is delicious, moist, and best of all gluten-free and dairy-free. It’s one of my favourite cakes to make and eat!
Ingredients:
100 g dairy-free spread
175 g caster sugar
175 g general all purpose gluten-free flour
1 tsp baking powder
2 eggs
4 tbsp. dairy-free milk
Finely grated rind of 1 lemon.
For the Topping:
Juice of 1 lemon
100 g granulated sugar
Lemon peel (optional)
Method:
The rise immediately out of the oven will reduce!
Preheat the oven to 180°C / 160° Fan / 350°F / Gas Mark 4. Line an 18 cm cake tin with parchment paper.
Place all the ingredients into a bowl and mix well for 2 minutes. It should be smooth and well blended. I use my Kitchen Aid mixer for this.
Turn the mixture into the prepared cake tin and smooth the surface as best you can before placing into the oven.
Bake in the oven for approximately 35 to 40 minutes. You can tell if it’s cooked because the cake has shrunk away slightly from the sides of the tin and springs back when lightly pressed with your finger. The cake may have a fantastic rise on it, which will reduce with cooling.
Whilst the cake is baking you can make the topping. Simply mix the lemon juice and sugar into a bowl and stir until blended together.
Once the cake is removed from the oven, leave in the cake tin and paste the topping over it. This is best done when the cake is hot. Leave the cake to cool in the cake tin until cold, then turn out and remove the paper.
Decorate with strips of lemon peel if you desire.
Additional Notes:
Add some flavour to the dish such as 1 tsp cardamon.
If the cake sinks in the middle beyond saving, then cut this out and fill with fruits and dairy-free cream and serve as a pudding!
Equipment Used:
KitchenAid Stand Mixer
18 cm cake tin
Spoon
Weighing Scales
Measuring spoon.
Sharing Platter from Left: Hummus, Red Pepper Dip, Spicy Chickpeas, Gluten-Free Bread, Brown Sugar Meringues, Lemon Drizzle Cake
