Now that the summer is in full swing, I find myself less hungry for snacks and nibbles in front of the TV, or while working in the evenings. It’s probably just the hot weather getting to me. I have noticed lots of discussion on Twitter and Instagram about how the heat can sometimes trigger IBS. Personally I find it has the opposite effect on me (unless I bask in too much sun!) It really relaxes me, improves my mood and subsequently seems to settle my tricky gut. But we aren’t all the same so it’s important to be mindful of what you eat, and avoid sitting out in too much sun, as this can upset your stomach.
In the past couple of evenings, as it’s started to cool down slightly, I’ve been craving something sweet to have after dinner. I normally have a little bit of chocolate or a gluten free biscuit, but I fancied something less rich this time. So tonight I made a gluten free, dairy free lemon drizzle loaf cake. Enough for a slice while watching the football – on a side note I can’t believe England made it to the World Cup Semi-finals! I’m not usually a football fan, but there’s something quite special about us all supporting the same side – with enough leftovers for work this week. I’ve been having salads of late as it’s too hot for anything else, but cake seems to just soak up all the salad and reduce the chance of any bloating afterwards. Also it’s the school’s Sports Day on Friday, so I’ve got to make sure I have plenty of tummy-friendly cake fuel to get me through the day…
The recipe below is really easy to make, you just need a loaf tin, some baking parchment to line it, and a single lemon. I sometimes find myself with an odd lemon after making my Salmon Fish Cakes so this is a great way to reduce food waste – turn it into cake!
Lemon Drizzle Cake
For the cake:
- 250 g butter (I used Stork baking blocks as these are dairy free)
- 250 g caster sugar
- 250 g gluten free self-raising flour (I use Dove's Farm flours)
- 4 eggs
- 1 zest of lemon
For the drizzle:
- 40 g caster sugar
- 40 g granulated sugar
- 1 juice of lemon
Preheat the oven to gas mark 4 or 180 degrees. In a large bowl, cream together the butter and sugar (you may want to leave the stork baking block out of the fridge for a while first to soften to make it easier). Gradually add the egg and self-raising flour while folding, until you have combined all the ingredients. Add the zest of 1 lemon, mix well then transfer the cake mixture to a lined loaf tin.
Use a spatula to spread out the cake mixture evenly, before placing in the oven for 45 minutes. Once you're happy with the bake, remove from the oven and make the drizzle. Prick the top of the cake with a skewer/cake tester making lots of small holes (so that the drizzle can pour right in!) Be careful not to pour much in the centre as this may cause a slight crack! Leave to set for about 20 minutes until the drizzle is crisp.
Slice and enjoy with a cup of tea in the garden. The cake should last for a few days in an airtight container.
Let me know if you make my Lemon Drizzle Cake, I’d love to know what you think.