Email: nadege.preston@hotmail.com
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About Me:Hi I’m Nadege and I study French at the University of Leeds, and I have just completed my third year abroad in Montpellier studying literature and enjoying the sunshine! I love art; painting and being creative, as well as photography and baking. Travelling is my favourite hobby at the moment; experiencing the French language and culture. I hope you enjoy reading some of my articles!
There are many different recipes which can be found via the internet and in cookery books for how best to make a lemon drizzle cake. After having tried numerous combinations, I found that using ground almonds in the cake gave a nicer taste and texture. Also, for those who love a lemon drizzle cake, you definitely want the taste to burst through and so to give it that strong lemon flavour, I personally believe, the more lemons the better! Lastly, using sugar cubes for the drizzle means that if you crush them ever so slightly, you allow the sugar to still be visible on the top of the cake, which adds to the decoration.
Firstly, the ingredients for this gluten-free lemon drizzle cake are:
175g caster sugar
175g soft butter
4 medium eggs
50g ground almonds
3 lemons (preferably unwaxed)
125g gluten-free self raising flour (or simply use normal self-raising flour if you are not gluten intolerant)
75g white sugar cubes
Method:
Preheat your oven to 180°C or 160°C if you are using a fan oven. Then, line your loaf tin with baking paper. You are also able to use any other baking tin, depending on preference of the shape of the cake.
Then in a mixing bowl, mix together the butter and caster sugar – if you have an electric whisker this would be easier as it needs to be light and fluffy. Then, beat in the eggs one at a time and then add the zest of two lemons as well as the juice of half of a lemon.
Sieve the flour, and fold it into the mixing bowl. Then add the ground almonds to the mixture. Once completely whisked to make sure there are no lumps, simply use a spoon to pour the mixture into the baking tin and bake for 40-50 minutes. Be sure to check your cake after 40 minutes and see if it is cooked through by placing a skewer into the cake and seeing if the mixture sticks to it. If it does, simply pop it back into the oven for a few more minutes and repeat this process.
Once cooked, simply remove from the oven onto a cooling rack and leave for 10 minutes. During these ten minutes, you will make the lemon drizzle which will be poured over the cake. Juice 1 ½ lemons and use the zest of one lemon for this drizzle. Pour the juice and zest over the white sugar cubes and leave for 5 minutes for it to soak up the juice. Then simply use the back of a spoon to crush the sugar cubes slightly and pour this over the top of the cake making sure all areas are covered. You can use the remaining part of the lemon to cut and place on top of the cake for decoration.
IMAGE - taken myself.
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