Gluten Free Lemon Drizzle

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This zesty classic gluten free lemon drizzle is the perfect afternoon treat!

about 8 - 10 slices

Easy 30 Minutes iconglutenfrei26x26png Gluten Free

Ingredients

Ingredients

For the recipe  Gluten Free Lemon Drizzle

For the Cake:

175 g Unsalted butter (softened)
175 g Caster Sugar
3 Large Eggs (beaten)
150 g Gluten Free Plain Flour
10 g Dr. Oetker Baking Powder (2 tsp)
100 g Ground Almonds
10 ml Dr. Oetker Sicilian Lemon Extract (2 tsp)
1 Lemon Zest

For the Drizzle:

2 Lemon Juice
50 g Caster Sugar

To Decorate:

75 g Icing Sugar
15 ml Water (1 tbsp)
1 Lemon Zest

preparation

Preparation

For the Sponge

Step 1: First things first, preheat your oven to 180°C/160°C fan/ gas mark 4. Grease a 900g (2lb) loaf tin. Pop the butter and sugar into a large bowl and beat together until pale and fluffy. Now, gradually beat in the eggs until your mixture is smooth.

Step 2: Next up, sift in the flour and Baking Powder and add the ground almonds, Lemon Extract and lemon zest. Gently mix all of the ingredients together until well combined.

Step 3: Pour into your prepared baking tin and smooth the top. Pop in the oven to bake for 50-55 minutes until your cake has risen and is golden. To test your cake is baked all the way through, pop a skewer into the centre and it should come out clean. 

For the Drizzle

Step 4: Whilst your cake is baking, make the drizzle; mix together the lemon juice and caster sugar and set aside. Once your cake is baked skewer the cake a few times and pour of your lemony drizzle and allow to soak into the sponge. Leave your cake to cool in the tin. 

To Decorate

Step 5: Once your cake is cooled, it’s time to decorate! Mix the icing sugar and water together in a bowl to make a smooth pourable icing. Using a spoon drizzle over the top of your lemon drizzle loaf. 

Step 6: Finish with a sprinkling of lemon zest! Your lovely lemon drizzle loaf is now ready to tuck into and enjoy!

Nutritional Information for the recipe Gluten Free Lemon Drizzle

Per Serving Per 100 g / ml
Energy 1897 kJ
453 kcal
1637 kJ
391 kcal
Fat 25.86 g 22.29 g
Carbohydrate 48.00 g 41.38 g
Protein 6.29 g 5.42 g

preparation

Preparation

For the Sponge

Step 1: First things first, preheat your oven to 180°C/160°C fan/ gas mark 4. Grease a 900g (2lb) loaf tin. Pop the butter and sugar into a large bowl and beat together until pale and fluffy. Now, gradually beat in the eggs until your mixture is smooth.

Step 2: Next up, sift in the flour and Baking Powder and add the ground almonds, Lemon Extract and lemon zest. Gently mix all of the ingredients together until well combined.

Step 3: Pour into your prepared baking tin and smooth the top. Pop in the oven to bake for 50-55 minutes until your cake has risen and is golden. To test your cake is baked all the way through, pop a skewer into the centre and it should come out clean. 

For the Drizzle

Step 4: Whilst your cake is baking, make the drizzle; mix together the lemon juice and caster sugar and set aside. Once your cake is baked skewer the cake a few times and pour of your lemony drizzle and allow to soak into the sponge. Leave your cake to cool in the tin. 

To Decorate

Step 5: Once your cake is cooled, it’s time to decorate! Mix the icing sugar and water together in a bowl to make a smooth pourable icing. Using a spoon drizzle over the top of your lemon drizzle loaf. 

Step 6: Finish with a sprinkling of lemon zest! Your lovely lemon drizzle loaf is now ready to tuck into and enjoy!

Nutritional Information for the recipe Gluten Free Lemon Drizzle

Per Serving Per 100 g / ml
Energy 1897 kJ
453 kcal
1637 kJ
391 kcal
Fat 25.86 g 22.29 g
Carbohydrate 48.00 g 41.38 g
Protein 6.29 g 5.42 g
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