Gluten-free lemon Drizzle Cake

Ingredients

For the cake

175g butter, softened 

150g caster sugar 

Zest of 2 lemons 

1 tsp vanilla extract 

3 large eggs 

100g gluten-free self-raising flour 

75g almond meal 
 

For the drizzle

75g caster sugar 

Juice of 2 lemons 
 

Method 

1. Heat oven to 180C (160C fan-forced) and line a 22cm cake tin with baking paper. 

2. Beat the butter, sugar, and lemon zest together until light and fluffy. 

3. Add the vanilla extract, then the eggs, one at a time, beating between the addition of each egg. 

4. Fold in the flour and almond meal, then pour the mixture into the prepared tin. 

5. Bake for 30-35 minutes, a skewer inserted into the centre of the cake should come out clean. 

6. While the cake is baking, stir the sugar and lemon juice together for the drizzle. 

7. When the cake is ready and still hot, use a fork to poke holes all over the top and spoon the drizzle evenly over the cake, letting it soak in. 

8. Leave it to cool in the tin before turning out. 

You could also give our Scrumptious Flourless Orange Cake and Flourless Polenta Lemon Loaf a try.