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Lemon Drizzle Cake

Ingredients

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

Instructions

  • 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.