Gluten Free Lemon Drizzle Cake
Gluten Free Lemon Drizzle Cake
Why Do We Like Lemon Drizzle Cake?
Lemon Drizzle Cake is a classic. And this is not a big surprise as it is a pretty easy cake that doesn't take a long time to make and needs simple ingredients. Additionally, most people like the taste of a lemon cake as it nicely balances the sweetness with a fresh lemon flavor. It is also very versatile. If instead of lemon glaze, you use, e.g. lemon buttercream frosting, you can quickly transform it into a birthday cake.
How To Make Lemon Drizzle Cake Gluten-Free?
However, I wanted to perform a different transformation. I wanted to make Lemon Drizzle Cake gluten-free and a bit healthier too. The latter was easy: I used vegetable oil instead of butter. The former was a bit more challenging as I am not so keen on shop-bought gluten-free flour blends. So, in place of plain flour, I decided to use a homemade gluten-free flour blend. I mixed maize and white rice flour. Since these two types could make my lemon cake dry, I also added almond meal that gave moisture.
From then on, it was just almost effortless. I put all the dry ingredients and the wet ingredients in a food processor and processed them for 2-3 minutes. Alternatively, you could place them in a mixing bowl and use an electric whisk for the same amount of time to beat the batter. Then I transferred the cake mixture into the prepared earlier tin and placed it on a rack in a preheated centre of oven. While my gluten free cake was baking, I prepared the sweet lemon drizzle by simply mixing sugar with the juice. I spread it then evenly on the baked but still hot cake.
When my gluten free lemon cake was cool enough to eat, we all agreed it was equally delicious as the regular version: moist and fragrant. But it had one significant advantage - it could also be enjoyed by people who can't tolerate gluten.
Gluten Free Lemon Drizzle Cake Recipe
Cake ingredients:
120ml vegetable oil {I used sunflower oil}
60g cornflour {maize flour}
40g white rice flour,
60g ground almonds {almond flour},
2.5 teaspoon baking powder,
170g sugar,
2 medium eggs,
6 tbsp milk,
lemon zest from 1 lemon.
Lemon sugar drizzle:
100g sugar,
4 tbsp fresh lemon juice.
- Preheat an oven to 180 Celsius degrees (160 for fan oven).
- Line with parchment paper a 20cm x 26cm cake tin.
- Put all the dry ingredients {all types of flour, sugar, baking powder, ground almonds} together with wet ingredients {milk, eggs, oil} and lemon zest in a food processor and process for 2-3 minutes. You could also use an electric whisk to beat the batter.
- Transfer the batter to the prepared tin, put in the oven and bake for 30-35 minutes.
- Prepare the icing by mixing in a small bowl the sugar and lemon juice together.
- Spread the icing evenly on the baked but still hot cake, let it cool down.