INGREDIENTS
For lemon loaf cake:
- 1 2/3 cups (200 g) plain gluten free flour blend (I've used a simple shop-bought blend containing only rice, potato and maize fours with no added xanthan gum)
- 3/4 cup (65 g) almond flour
- 1/2 tsp xanthan gum
- 3 tsp baking powder
- 1 cup (200 g) granulated sugar
- pinch of salt
- 2 sticks (226 g) unsalted butter, softened
- zest of 3 lemons
- 4 medium eggs, room temperature
- 1/2 cup (120 mL) milk, room temperature
- 1 tsp vanilla paste (I love vanilla bean paste because it gives a very intense flavour and you only need a small amount, but you can also use 2 tsp vanilla extract)
- 6 tbsp lemon juice (freshly squeezed)
For lemon drizzle:
- 1 cup (120 g) powdered/icing sugar, sifted
- 6 - 7 tsp lemon juice (freshly squeezed)
https://theloopywhisk.com/2019/01/12/perfect-lemon-drizzle-cake/
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