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The gluten-free remon drizzle cake of your dreams, wonderfully light and flavourful!
This gluten-free lemon drizzle cake is super moist and sublimely delicious, best enjoyed with a nice cup of tea.
The lemon zest infused sponge can be made with gluten-free flour or ground almonds. The gaze is made with icing sugar and lemon juice for an extra lemon flavour, simply drizzle over the loaf once cooled. Decorate how you like, we have topped it off with lemon slices and some beautiful edible flowers.
To make it dairy-free simply swap the butter for margarine
Preheat oven to 180°C
Line the loaf tin with baking parchment.
Beat the sugar and butter together until light and fluffy in a large bowl.
Gradually add the eggs and whisk together.
Fold in the gluten free flour, cold mashed potato, lemon zest and baking powder.
Pour the cake batter into the loaf tin and bake for 45 minutes until golden.
Once baked take it out of the oven and leave to cool in the loaf tin.
Mix the icing sugar and the lemon juice together.
When the cake is cool transfer it to a wire rack. Spoon the lemon juice mixture over the cake, letting it drip down the sides.
