Family’s favorite Lemon Drizzle Cake in a gluten free version
Lemon Drizzle Cake has been one of my family’s favourite cakes for years now. It is loved so much that my daughters have even asked me a few times to make it for their birthday instead of any other creamy or chocolate birthday cakes.
The recipe for the very much loved cake comes from a magazine from many years ago, and it has been perfect until I thought of making it healthier and gluten free. I was a bit anxious about the result of replacing the regular flour with a mixture of gluten-free flours. Naturally, when you have a recipe with ingredients that work perfectly you worry that changing anything may destroy the final outcome. In the case of Lemon Drizzle Cake, I was afraid that using gluten free flour mixture could make this cake dry. I thought about it so much that I actually dreamt the solution: ground almonds! They give moisture to the cake so it is equally delicious as the regular version but can also be enjoyed by people who can’t tolerate gluten.
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- <div class=”nobullets”>Cake:</div>
- 120ml sunflower oil,
- 60g corn flour,
- 40g rice flour,
- 60g ground almonds,
- 2.5tsp baking powder,
- 170g sugar,
- 2 eggs,
- 6 tbsp milk,
- grated rind of 1 lemon.
- <div class=”nobullets”>Icing:</div>
- 100g sugar,
- 4 tbsp lemon juice.
- Preheat an oven to 180 Celsius degrees (160 for fan oven).
- Line with baking paper a 20cm x 26cm cake tin.
- Put all the cake ingredients in a food processor and process for 2-3 minutes. You could also use an electric mixer to beat the batter.
- Transfer the batter to the prepared tin, put to the oven and bake for 30 minutes.
- Prepare the icing by mixing the sugar and lemon juice together.
- Spread the icing evenly on the baked but still hot cake, let it cool down
