Gluten-free lemon cake

Gluten free lemon drizzle cake

Serves 12

  • 300 g dairy-free margarine, (suitable for baking), at room temperature

  • 300 g gluten-free plain flour, plus extra for dusting

  • 300 g golden caster sugar

  • 4 large free-range eggs

  • 3 lemons

  • 2 oranges

  • 2 teaspoons gluten-free baking powder

  • ½ teaspoon xanthan gum

  • 100 g icing sugar

Preheat the oven to 190ºC/375ºF/gas 5. Grease a square cake tin (roughly 20cm) 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, 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, then place on the middle shelf of the hot oven for 40 minutes, or until golden and an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes 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.



TIP: To make lemon drizzle cupcakes, simple divide the mixture between two 12-hole muffin trays and bake for 15 to 20 minutes, or until golden and an inserted skewer comes out clean.



Find more gluten-free recipes

Nutritional Information

Gluten-free lemon cake

With lemon & orange drizzle

More Vegetarian recipes >
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This is the ultimate gluten- and dairy-free lemon sponge cake. With citrus icing drizzled on top, you’re guaranteed to love it
Serves 12
1h 10m (plus cooling)
Super easy
Method

Preheat the oven to 190ºC/375ºF/gas 5. Grease a square cake tin (roughly 20cm) 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, 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, then place on the middle shelf of the hot oven for 40 minutes, or until golden and an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes 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.

TIP: To make lemon drizzle cupcakes, simple divide the mixture between two 12-hole muffin trays and bake for 15 to 20 minutes, or until golden and an inserted skewer comes out clean.

Find more gluten-free recipes

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 382 19%
  • Carbs 55.6g 21%
  • Sugar 35.5g 39%
  • Fat 17.1g 24%
  • Saturates 4.1g 21%
  • Protein 3.6g 8%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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