Lemon Drizzle Cake
One of the classics with a sharp, lemony drizzle and a great cake for baking beginners
10
180°C/fan 160°C/gas mark 4
1 hour 10 minutes
“If you want more lemon add more lemon but personally this is the right amount for me.”
Ingredients
100g butter, softened
100g caster sugar
2 eggs
100g gluten-free self-raising flour
2 tbsp lemon curd
1 tbsp milk
Icing
50g butter, softened
100g icing sugar
small amount of milk
lemon curd (approx. 1/2 tsp per butterfly cake)
Method
Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line a 900g (2lb) loaf tin with parchment paper.
In a large bowl, beat together the butter and sugar with an electric hand whisk until pale and fluffy. Gradually beat in the eggs one at a time, followed by the finely grated zest of 2 of the lemons and the juice of ½ a lemon.
Fold the gluten-free flour and ground almonds into the butter mixture. Spoon this into your loaf tin and bake for 50 minutes or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes.
Mix together the granulated sugar and lemons. Spoon over the warm cake and leave to cool for another 30 minutes before removing from tin onto a wire rack to completely cool.
