Wheat free lemon drizzle cake G/F

Name: Wheat free lemon drizzle cake G/F
Total time: 3600 s
Yield: 10 slices
Cuisine: British
Ingredients: 225 g Unsalted butter/ margarine; 225 g Caster sugar; 4 Eggs; 225 Rice flour or Gluten free flour; 1 tsp Baking powder; 1 Lemon zested; For the drizzle topping; 1.5 Lemon; 85 Caster sugars

Jay @cook_JSLondon

This lemon drizzle cake recipe is deliciously moist and full of citrus flavour. It is a perfect one to rustle up for all baking abilities, from beginners to those who fancy a spot in The Great British Bake Off tent!#mycookbook

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Ingredients

Prep 15min/Bake45mins

10 slices

225 gUnsalted butter/ margarine
225 gCaster sugar
4Eggs
225Rice flour or Gluten free flour
1 tspBaking powder
1Lemon zested
For the drizzle topping
1.5Lemon
85Caster sugars

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Steps

Prep 15min/Bake45mins

1

Heat the oven to 180C/160C fan/gas 4.
2

Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
3

Sift in the self-raising flour, then add the lemon zest and mix until well combined.
4

Line a loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.
5

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
6

While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.
7

Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.