Moist, lemony and delicious...what more could you ask for! The perfect cake to share with family or friends.
PREP TIME : 15 minutes
COOK TIME : 1 hour
SERVES : 8-10 people
INGREDIENTS
1 1/3 cup gluten-free plain flour
3/4 cup almond meal
1/2 teaspoon xanthan gum
3 teaspoons baking powder
1 cup granulated sugar
Pinch of salt
226 grams unsalted butter (softened)
Zest of 3 lemons
4 medium eggs (room temperature)
1/2 cup milk
2 teaspoon vanilla extract
6 tablespoons lemon juice
For lemon drizzle:
1 cup icing sugar (sifted)
6/7 teaspoons lemon juice
METHOD
Preheat oven to 180° Celsius.
Line a loaf baking tin with baking paper. Set aside.
In a large mixing bowl, soft together gluten-free plain flour, almond meal, xanthan gum and baking powder.
Add sugar and salt. Mix until combined.
Add softened butter. Using a hand mixer, work the butter into the dry ingredients until it resembles course breadcrumbs.
Add lemon zest.
In a seperate bowl, mix together eggs, milk, vanilla and lemon juice.
Add wet ingredients to the flour/butter mixture. Mix until no flour clumps remain.
Transfer cake batter into loaf tin and place in oven.
Bake for 1 hour, or until risen, golden brown on top and an inserted toothpick comes out clean. Note: If the cake begins to brown too quickly, cover with tin foil and continue baking.
Remove from oven and allow to cool in tin for 10 minutes.
Remove from tin and allow to cool completely.
For lemon drizzle: Stir icing sugar and lemon juice together until you achieve a thick, even mixture (more icing sugar or lemon juice may need to be added to achieve the correct consistency).
Drizzle icing over cooled cake and distribute evenly. Serve.
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