lemon drizzle cake
This recipe is from how to make anything Gluten Free by Becky Excell.
175g caster sugar
Grated zest of 2 lemons
3 medium eggs
100g gluten free self-raising flour
75g ground almonds
100g caster sugar
Grated zest of 1 lemon
Juice of 2 lemons
120g icing sugar
Grated zest of 1 lemon and juice of 2
Preheat oven 160 fan/180
Lightly grease or line a 2lb loaf tin
Cream together butter and sugar till light and pale. Add lemon zest, beat again. Add eggs one at a time, beating in between until well combined. Sift flour and fold it in, then fold in ground almonds.
Spoon into prepared tin. Bake for 45-50 minutes until golden brown.
While cake is baking, make the drizzle. In a small bowl mix sugar, lemon juice and zest.
Remove cake when cooked and still hot, skewer holes all over top of cake, pour over drizzle.
If you want extra lemon, make an icing with icing sugar and lemon juice. Mix until it's smooth and slightly thick. When cake has completely cooled, drizzle the icing over the cake and sprinkle with zest.