This delicious, gluten-free lemon drizzle is one of my favorite cakes to make – it’s moistness lasts for days, which is rare as gluten-free cakes seem to dry out quickly. This recipe uses ground almonds, which adds a lovely flavour and texture to the cake.
I used a Hairy Bikers recipe, but made a few changes with mine and added some coconut, and gluten free flour.
2 lemons (juice of 1 and finely grated zest of 2)
125g/4½oz ground almonds
50g/2oz plain gluten-free flour, I used rice flour.
3 large free-range eggs
200g/7oz golden caster sugar
200g/7oz butter, softened, plus extra for greasing
- Preheat the oven to 180C/350F/Gas 4.
- Grease and line a cake tin with butter and baking parchment.
- Cream together the butter and sugar until light and fluffy using an electric hand whisk or wooden spoon. Slowly beat in the eggs, one at a time.
- Fold in the flour, then the almonds and lemon zest.
- Scrape the mixture into the tin and tap the sides to release any air bubbles. Bake for 35-40 minutes, or until the sponge is lightly golden-brown, coming away from the sides of the tin and a skewer inserted into the middle of the cake comes out clean.
- While the cake is still hot and still in the tin, make tiny holes all over the cake and drizzle the lemon juice into the holes and all over the cake then leave in the tin to cool.
When the cake has cooled, make the icing. Mix lemon juice, a little at a time, into the icing sugar to make a smooth paste. Remove the cake from the tin, and smooth the icing over the cake. Or let it drizzle down the sides like I have done. I sprinkled on some zest and coconut to add an extra texture – but that’s optional. I’ve just made this cake so many times I wanted to jazz it up a little! Admittedly, the picture is unflattering, it doesn’t do the taste justice! Who has time for poncy food photos anyway, especially when you’re eager to dig in!?