GLUTEN FREE LEMON LOAF CAKE RECIPES

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OTTOLENGHI'S BLUEBERRY, ALMOND AND LEMON LOAF CAKE RECIPE



Ottolenghi's Blueberry, Almond and Lemon Loaf Cake Recipe image

Ottolenghi's simple yet irresistible Blueberry, Almond and Lemon Cake is an easy bake that won't fail to impress. With fresh fruity flavours, this classic loaf cake is the perfect accompaniment to your afternoon tea.

Provided by Yotam Ottolenghi

Yield Serves 8

Number Of Ingredients 1

Almond, Blueberry, Lemon

Steps:

  • 1. Preheat the oven to 180°C fan. Grease and line a loaf tin 11 x 21cm, and set aside.

    2. Place the butter, sugar, lemon zest, 1 tablespoon of lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Beat on a high speed for 3–4 minutes, until light, then lower the speed to medium. Add the eggs, in small additions, scraping down the sides of the bowl. The mix may split a little, but don’t worry: it’ll come back together. Add the flour, salt and almonds in three additions. Finally, fold in 150g of blueberries, by hand, and pour into the prepared loaf tin.

    3. Bake for 15 minutes, then sprinkle the remaining 50g of blueberries over the top of the cake. Return to the oven for another 15 minutes, until the cake is golden-brown but still uncooked. Cover loosely with tin foil and continue to bake for 25–30 minutes, until risen and cooked. Test by inserting a knife into the middle: it’s ready if it comes out clean. Remove from the oven and set aside, in its tin, to cool for 10 minutes, then remove from the tin and place on a wire rack to cool completely.

    4. Meanwhile, make the icing. Put the remaining tablespoon of lemon juice into a bowl with the icing sugar and whisk until smooth. Pour over the cake and gently spread out: the blueberries on the top of the cake will bleed into the icing a little, but don’t worry: this will add to the look.

LEMON DRIZZLE CAKE RECIPE - BBC GOOD FOOD



Lemon drizzle cake recipe - BBC Good Food image

It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?

Provided by Tana Ramsay

Categories     Afternoon tea, Treat

Total Time 45 minutes

Cook Time 45 minutes

Yield Cuts into 10 slices

Number Of Ingredients 7

225g unsalted butter, softened
225g caster sugar
4 eggs
225g self-raising flour
1 lemon, zested
1½ lemons, juiced
85g caster sugar

Steps:

  • Heat the oven to 180C/160C fan/gas 4.
  • Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
  • Sift in the self-raising flour, then add the lemon zest and mix until well combined.
  • Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
  • Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
  • While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.
  • Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
  • Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

Nutrition Facts : Calories 399 calories, FatContent 21 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 50 grams carbohydrates, SugarContent 33 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.3 milligram of sodium

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