Monday 13 June 2022

The Best Gluten Free Lemon Drizzle Cake

 

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/



The lemon drizzle cake loaf with a few slices cut already, on a piece of white parchment paper.

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