GLUTEN-FREE LEMON CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPES
This is the ultimate gluten- and dairy-free lemon sponge cake. With citrus icing drizzled on top, you’re guaranteed to love it.
Total Time 1 hours 10 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4. Grease a 20cm square cake tin with the margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
- In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy.
- Crack in the eggs, finely grate and add the zest from 2 lemons and 1 orange, then mix to combine.
- Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. Stir in the juice from 1 lemon and ½ an orange until you have a nice, smooth mixture.
- Pour the mixture into the cake tin, smooth out to the edges, then place on the middle shelf of the hot oven for 35 minutes, or until golden and an inserted skewer comes out clean.
- Leave to cool for 5 minutes, before turning the cake out onto a wire cooling rack, then leave to cool completely while you make the icing.
- Combine the icing sugar with the zest and juice from ½ a lemon and ¼ of an orange. Once the cake has cooled, drizzle the icing on top, grate over a little lemon and orange zest, then serve.
Nutrition Facts : Calories 382 calories, FatContent 17.1 g fat, SaturatedFatContent 4.1 g saturated fat, ProteinContent 3.6 g protein, CarbohydrateContent 55.6 g carbohydrate, SugarContent 35.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
LEMON DRIZZLE CAKE RECIPE | BBC GOOD FOOD
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
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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