I started off with this recipe but didn’t have all the ingredients it called for, even after visiting the supermarket to pick up supplies. It still seems everyones going crazy for baking while in lockdown and it’s still really hard to get hold of flour, let alone gluten free flour. I guess this makes it a good quarantine recipe as I’ve thrown things together and it turned out tasty!!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
For lemon cake:
- 1 2/3 cups (200 g) plain gluten free flour blend (I ended up using half a cup of gluten free flour and the rest GF coconut flour)
- 3 tsp baking powder
- 1 cup (200 g) granulated sugar
- 2 sticks (226 g) unsalted butter, softened or olive oil if you can’t get hold of butter
- zest of 3 lemons
- 4 medium eggs, room temperature
- 1/2 cup (120 mL) milk, room temperature
- 1 tsp vanilla flavouring
- 6 tbsp lemon juice (freshly squeezed)
For lemon drizzle:
- 1 cup (120 g) powdered/icing sugar, sifted
- 6 – 7 tsp lemon juice (freshly squeezed)
Lemon loaf cake:
- Pre-heat the oven to 355ºF (180ºC) and line a load baking tin with baking/greaseproof paper. Butter can be used if you can’t get hold of greaseproof paper.
- In a large bowl, mix together the 1 2/3 cups (200 g) of flour, 3 tsp of baking powder and add 1 cup (200 g) granulated sugar and mix until combined.
- Then add the softened butter and mix together working the butter into the dry ingredients until you get a texture resembling breadcrumbs in size – if you have a mixer with paddle attachment use this, I however do not and mixed by hand. Time to add the lemon zest.
- Then in a separate bowl, mix together the eggs, milk, vanilla and lemon juice. Add the wet ingredients to the dry & butter mixture, and mix well until no flour clumps remain and everything is evenly distributed.
- Transfer the cake mixture into the prepared loaf tin and smooth out the top. Bake in the pre-heated oven at 355ºF (180ºC) for about 1 hour or until risen and golden on top and an inserted fork until comes out clean.
- Allow to cool in the loaf tin for about 10-15 minutes, then remove from the tin, and allow to cool completely on a cooling rack or baking tray if you don’t have a cooling rack like me.
Lemon drizzle icing:
- Stir the powdered sugar and 6 tsp of lemon juice together until you get a thick even mixture. Add 1 – 2 tsp of lemon juice, mixing well, until you get the correct icing consistency. I love lemon and add more lemon juice to make it runnier, or more powdered sugar to make it thicker, as required. I would also recommend putting the icing in the fridge for around 5 mins so it thickens up as I seem to alway make it too runny and it just slides off my cakes.
- Finally drizzle the lemon icing over the cooled cake, spreading it evenly across the top with the back of a spoon, and letting it drip down the sides. I also used a fork to poke holes in the top of the cake so the drizzle seeped into the sponge.
I forgot to take a snap of the cake once I had iced it, doh! I made the cake for Dave’s birthday so heres a quick phone snap before he blew his candles out.
Photos by myself & Dave