Lemon Drizzle Cake

So I wanted to share with you my gluten & dairy free Lemon Drizzle cake recipe! It's super easy & yummy so no excuses.

You will need...

4oz Self raising gluten free flour (I use Doves Farm)
1 teaspoon baking powder
2oz Dairy Free butter (I use Viatlite)
4oz Caster Sugar
2 Large Eggs
1 grated lemon rind
1 table spoon freshly squeezed Lemon juice

• Preheat the oven to  170 degrees Celsius
• Lightly grease a baking tin with butter & flour. I choose to use a loaf tin, but any will do
• Sift the flour and baking powder into a mixing bowl. hold the sieve high to give the mixture a good airing, helping to make it light
• Then simply add in other ingredients and whisk till thoroughly combined
• Once mixture is nicely combined, pour into the tin and back for 30-45 minutes
• When the cake has browned and starts coming away from the edge of the tin, you know it is ready
• For decoration, I baked 3 half slices of lemon on a separate tray whilst the cake was baking, then placed on top once the cake had been cooked and cooled down
• For the icing, I used icing sugar and the fresh lemon juice. Using a fork, poke holes in the cake then drizzle on the icing so it seeps into the cake
• Voila!

 

XOXO Crohnie Girl