Description
A moist and tangy gluten-free sponge cake topped with a crunchy lemon sugar glaze.
Ingredients
200g unsalted butter, softened
200g granulated sugar
4 large eggs
200g gluten-free self-raising flour
1 tsp gluten-free baking powder
50g almond flour
Zest of 3 large lemons
Juice of 2 lemons (for the drizzle)
100g granulated sugar (for the drizzle)
1/4 tsp salt
Instructions
Step 1: Preheat oven to 180°C (160°C fan) and line a 2lb loaf tin.
Step 2: Cream butter and 200g sugar until pale and fluffy.
Step 3: Add eggs one at a time, mixing well between each.
Step 4: Fold in the lemon zest, GF flour, almond flour, baking powder, and salt.
Step 5: Bake for 45-50 minutes until a skewer comes out clean.
Step 6: Mix lemon juice and 100g sugar to create the drizzle.
Step 7: Poke holes in the warm cake and pour the drizzle over evenly.
Step 8: Allow to cool completely in the tin before slicing.
Notes
Ensure all ingredients are at room temperature for the best emulsion. Applying the drizzle while the cake is warm is critical for moisture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
