Gluten-free lemon drizzle cake
If you want to add more gluten free, lacto ovo vegetarian, and fodmap friendly recipes to your recipe box, Gluten-free lemon drizzle cake might be a recipe you should try. One serving contains 474 calories, 8g of protein, and 33g of fat. This recipe serves 8 and costs $1.12 per serving. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. 4073 people have made this recipe and would make it again. Head to the store and pick up juice of lemon, granulated sugar, eggs, and a few other things to make it today. It is brought to you by BBC Good Food. Overall, this recipe earns a not so great spoonacular score of 30%. Similar recipes are Gluten-Free Cinnamon Roll Pound Cake with Vanilla Drizzle, Sugar-free lemon drizzle cake, and Pumpkin Chocolate Chip Cookies with Lemon Yogurt Drizzle {Gluten Free and Low Sugar}.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 40 minutes
Ingredients:
2 tsp gluten-free baking powder (Supercook does one)
200g butter, softened
4 eggs
200g golden caster sugar
4 tbsp granulated sugar
175g ground almonds (to make it nut free see below)
juice 1 lemon
zest 3 lemons
250g mashed potatoes
Equipment:
oven
wire rack
cake form
skewers
Cooking instruction summary:
Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg,beating after each addition. Fold in the almonds, cold mashed potato, lemon zestand baking powder.Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake coolcompletely before slicing.
Step by step:
1. Heat oven to 180C/fan 160C/gas
2. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg,beating after each addition. Fold in the almonds, cold mashed potato, lemon zestand baking powder.Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling.
3. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides.
4. Let the cake coolcompletely before slicing.
Nutrition Information:
