The Best Gluten-Free Lemon Drizzle Cake Guide
Hey there! You ever find yourself craving something sweet and tangy? Well, I sure did! One rainy afternoon, with my kitchen cupboards looking sparse, I decided to whip up a gluten-free lemon drizzle cake. It was a spur-of-the-moment experiment that turned out so good, my family polished it off by the next morning (I barely got a slice!).
Why You’ll Love This Recipe
I make this cake whenever I need a quick pick-me-up. It’s zesty, moist, and has just the right amount of sweetness. My family goes a bit crazy for it because it’s not just another typical dessert—it’s got character! Plus, if you’re like me and sometimes mess up with measurements, don’t worry; this recipe is pretty forgiving.
What You’ll Need (Ingredients)
- 150g of gluten-free self-raising flour (I sometimes use a blend of rice and almond flour when I’m feeling experimental)
- 150g of caster sugar (brown sugar works in a pinch)
- 150g of unsalted butter, softened (sub with margarine if that’s what you’ve got)
- 3 large eggs
- Zest of 2 lemons (I like them zesty!)
- 1 teaspoon of baking powder
- For the drizzle: Juice of those 2 lemons and 100g icing sugar
Let’s Get Cooking!
- Preheat your oven to 180°C (or 350°F for my American friends). Grease a loaf tin—if you don’t have one, a cake pan works too, just adjust the baking time a smidge.
- Beat together the butter and caster sugar until they’re best pals (light and fluffy). I tend to sneak a taste here—who doesn’t?
- Add the eggs one by one, mixing well after each. Don’t worry if it looks a bit curdled—it always does at this stage!
- Gently fold in the flour and baking powder. Actually, I find it works better if you sift the flour first, but I often skip this in a hurry.
- Stir in the lemon zest. This is where the magic happens.
- Pour the mixture into your prepared tin and bake for about 35-40 minutes. You’ll know it’s ready when a skewer poked in the middle comes out clean.
- While the cake is still warm, mix the lemon juice and icing sugar. Poke holes in the cake with a fork and pour over the drizzle. Let it soak in before you dive in!
Handy Notes
I’ve discovered through trial and error that this cake tastes even better the next day—if you can wait that long! Also, don’t worry if the top looks a bit pale, that’s just its way of being modest.
How I Change It Up
Sometimes I throw in poppy seeds for a nice crunch. Tried adding blueberries once, but they sank to the bottom—tasty but not pretty!
No Fancy Tools? No Problem!
If you don’t have an electric mixer, a wooden spoon and some elbow grease will do. Just think of it as free exercise.
Storing Leftovers (If Any)
This cake keeps well in an airtight container for up to 3 days, though honestly, in my house, it never lasts more than a day!
What to Serve It With
We like ours with a dollop of crème fraîche or vanilla ice cream. My mum swears by it with a cup of Earl Grey tea, but I’m more of a coffee person.
Learn From My Mistakes
I once tried rushing the cooling step and regretted it because the drizzle just made a mess. Patience is key!
Your Questions, Answered!
Can I use regular flour instead? Oh, totally! Just replace it cup for cup, though the texture might change a bit.
Why does my cake sink in the middle? This happens to everyone. It might be underbaked or maybe too much liquid. Don’t fret, just try reducing the drizzle next time.
Is it okay to freeze this cake? Absolutely! Wrap it well and it’ll keep for a month. Perfect for those unexpected sweet cravings.
