Recipe Lemon Drizzle Cake Gluten Free My Gluten Free Lemon Cake Recipe Dairy Free Low Fodmap

Use too little baking powder and your sponge wont be fluffy too much and itll have a bitter taste.

Fairy cake recipe gluten free. 433 calories serving. Ground almonds and the lemon drizzle keep it moist so it doesnt suffer with the dryness associated with gluten free cakes. Make this gluten free lemon drizzle cake recipe made using gluten free flour and ground almonds studded with poppyseeds and finished with a drizzle of tangy lemon icing for an easy afternoon tea bake.

A lot of people are put off by gluten free baking thinking you need loads of weird and wacky ingredients. Tips to make lemon drizzle cupcakes simple divide the mixture between two 12 hole muffin trays and bake for 15 to 20 minutes or until golden and an inserted skewer comes out clean. Butter and line a deep 20cm round cake tin.

You can either make this the classic way with crunchy sugar and zest on top or optionally add a sweet and sharp white glace icing on top. Put the sugar and lemon zest and juice in a small pan. Beat the sugar and butter together until light and fluffy then gradually add the egg beating after each addition.

Drizzle over the syrup then set aside for 1 hr. Tips for making this lemon drizzle cake. My gluten free lemon drizzle cake recipe is an absolute classic and one of my favourite cakes ever.

Continue cooking and stirring for a further 3 min or until slightly thickened. And even with it being gluten free it lasts just as long as a cake made from regular all purpose flour purely due to the addition of almond flour which keeps the cake moist and wonderful. Once the cake has cooled drizzle the icing on top grate over a little lemon and orange zest then serve.

A simple gulten free lemon cake topped with a crunchy lemon sugar drizzle. 5 prick the top of the cooled cake all over with a skewer. A real go to recipe for any gluten free baker.

Serves 8 15 mins to prepare and 45 mins to cook. The gluten free lemon drizzle cake lasts about 3 4 days in a closed container in a cool dry place. Fold in the almonds cold mashed potato lemon zest and baking powder.

Cook stirring over a low heat until the sugar dissolves. Make sure to use the right amount of baking powder 2 heaped teaspoons. 4 meanwhile make the lemon drizzle.

We like to add a few thyme leaves for decoration and a slightly perfumed flavour but you can substitute these with lavender buds a sprinkle of poppy seeds or keep it plain and simple with even more lemon zest. Making gluten free cakes doesnt have to be hard.