Hey there! Today, I want to share with you my all-time favorite recipe for a delicious Gluten-Free Lemon Drizzle Cake. This cake is not only incredibly moist and tangy, but it’s also completely gluten-free, making it a perfect treat for those with dietary restrictions or simply looking for a healthier option.
Why You’ll Love This
Believe me when I say that this Gluten-Free Lemon Drizzle Cake is a game-changer in the world of gluten-free baking. I make this when I want to impress guests or simply indulge in a sweet treat myself. The combination of zesty lemon flavor and the moist texture of this cake is simply irresistible. Plus, it’s a breeze to make! (Well, as long as you don’t accidentally grab the salt instead of the sugar – trust me, it happens!)
Ingredients
For this delightful Gluten-Free Lemon Drizzle Cake, you’ll need the following ingredients:
- 200g gluten-free flour
- 1 teaspoon baking powder
- 200g unsalted butter, softened
- 200g granulated sugar
- 4 eggs
- Zest of 2 lemons
- Juice of 1 lemon
- For the drizzle:
- 100g icing sugar
- Juice of 1 lemon
Optional substitutions: If you’re short on time, you can substitute the gluten-free flour with almond flour or a gluten-free baking mix. I’ve tried both, and they work just as well!
Directions
Now, let’s get to the fun part – making the Gluten-Free Lemon Drizzle Cake! Here’s what you need to do:
1. Preheat your oven to 180°C (350°F) and grease a 9-inch cake pan.
2. In a bowl, whisk together the gluten-free flour and baking powder. Set aside.
3. In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next.
5. Add the lemon zest and juice to the butter mixture and stir until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. While the cake is baking, prepare the lemon drizzle. In a small bowl, whisk together the icing sugar and lemon juice until smooth.
10. Once the cake is out of the oven, immediately prick the surface all over with a toothpick and pour the lemon drizzle over the top, allowing it to soak into the cake.
11. Let the cake cool completely in the pan before removing and serving.
Notes
Through trial and error, I’ve discovered that the lemon drizzle works best when the cake is still warm. The heat helps the drizzle penetrate the cake, resulting in a burst of tangy flavor in every bite. So, don’t skip this step!
Variations
I love experimenting with different variations of this Gluten-Free Lemon Drizzle Cake. One of my favorite experiments was adding a handful of fresh blueberries to the batter before baking. The burst of juicy berries paired perfectly with the zesty lemon flavor. However, I must admit that my attempt to incorporate chocolate chips into the cake didn’t turn out as well as I had hoped. Lesson learned!
Equipment
If you don’t have a 9-inch cake pan, don’t fret! You can easily use a round springform pan or even a square baking dish. The shape of the pan won’t affect the taste, I promise!
Storage
This Gluten-Free Lemon Drizzle Cake can be stored in an airtight container at room temperature for up to 3 days. Although, let’s be real, in my house, it never lasts more than a day!
Serving Suggestions
When serving this delightful cake, I like to dust it with a sprinkle of icing sugar for an extra touch of sweetness. It pairs perfectly with a cup of tea or coffee, and I personally enjoy it as a mid-afternoon treat or as a special dessert after a delicious meal.
Pro Tips
I’ve learned from my fair share of mistakes while baking this Gluten-Free Lemon Drizzle Cake, and I’m here to share my wisdom with you:
1. Don’t rush the baking time. The toothpick test is crucial to ensure the cake is cooked through.
2. Resist the temptation to cut into the cake immediately after it’s out of the oven. Allowing it to cool completely will result in a better texture.
3. If you’re feeling adventurous, try adding a splash of limoncello to the lemon drizzle for an extra kick of flavor. Trust me, it’s worth it!
FAQ
Q: Can I use regular all-purpose flour instead of gluten-free flour?
A: Absolutely! If you don’t have any gluten restrictions, feel free to use regular all-purpose flour in the same quantity.
Q: Can I make this cake ahead of time?
A: Definitely! This cake actually tastes even better the next day as the flavors have had time to meld together. Just make sure to store it properly in an airtight container.
Q: Can I freeze this cake?
A: Yes, you can freeze this Gluten-Free Lemon Drizzle Cake. Simply wrap it tightly in plastic wrap and place it in the freezer for up to 3 months. Thaw it in the refrigerator overnight before enjoying.
So there you have it – my tried and true recipe for a scrumptious Gluten-Free Lemon Drizzle Cake. Give it a try, and I guarantee it will become a staple in your baking repertoire. Happy baking!
Gluten-Free Lemon Drizzle Cake Recipe
Enjoy the tangy and moist goodness of this Gluten-Free Lemon Drizzle Cake. Perfect for those with dietary restrictions or anyone looking for a healthier treat, this cake offers a delightful combination of zesty lemon flavor and irresistible texture.
Ingredients
- 200g gluten-free flour
- 1 teaspoon baking powder
- 200g unsalted butter, softened
- 200g granulated sugar
- 4 eggs
- Zest of 2 lemons
- Juice of 1 lemon
- 100g icing sugar
- Juice of 1 lemon
Directions
-
Preheat your oven to 180°C (350°F) and grease a 9-inch cake pan.
-
In a bowl, whisk together the gluten-free flour and baking powder. Set aside.
-
In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
-
Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next.
-
Add the lemon zest and juice to the butter mixture and stir until well combined.
-
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
-
Pour the batter into the prepared cake pan and smooth the top with a spatula.
-
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
-
While the cake is baking, prepare the lemon drizzle. In a small bowl, whisk together the icing sugar and lemon juice until smooth.
-
Once the cake is out of the oven, immediately prick the surface all over with a toothpick and pour the lemon drizzle over the top, allowing it to soak into the cake.
-
Let the cake cool completely in the pan before removing and serving.