Gluten and Dairy Free Lemon Drizzle Cake

serves / makes 10
45 prep time
45 mins cooking time

Description

Lemon drizzle cake is such classic I thought it deserved the gluten and dairy free treatment. I made this for part of the afternoon tea I baked for my Mum’s birthday. I think I’ll have a go at making a version of this with poppyseeds.

Enjoy!

Fx

Ingredients

For the cake:

  • 110g dairy free spread
  • 170g caster sugar
  • 170g gluten free self-raising flour
  • 1 teaspoon xanthan gum
  • 4 tablespoons dairy free milk
  • 2 eggs
  • 1 lemon, zest and juiced

For the drizzle:

  • 1 lemon, juiced
  • 3 tablespoons icing sugar

Method

  1. Preheat the oven to 180 oC
  2. Place all the cake ingredients into a large bowl and beat until well combined
  3. Grease and line a 1lb loaf tin
  4. Pour the cake into the loaf tin
  5. Bake in the centre of the oven for 45 minutes
  6. Remove from the oven and allow to cool for 5 minutes
  7. Remove from the cake tin and allow to cool completely on a wire rack
  8. Mix together the icing sugar and lemon juice
  9. Drizzle over the top of the cake

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