Lemon Drizzle Cake
2016-11-28 22:34:28
For the cake
- •300g dairy-free margarine
- •300g gluten-free plain flour
- •200g coconut sugar
- •4 organic, free-range eggs
- •3 lemons
- •2 oranges
- •2 teaspoons gluten-free baking powder
- •½ teaspoon xanthin gum
For the icing
- •1 tbsp cashew nut butter
- •1 tbsp lemon juice
- •1 tbsp maple syrup
Instructions
- Preheat the oven to 190ºC. Grease the base and sides of a square cake tin (roughly 20cm) with the margarine, then line the bottom with greaseproof paper.
- 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.
- To make the icing whisk together all ingredients. Alter the quantities to suit your taste. Drizzle over the top of the cake and top with extra lemon zest! ENJOY!
Note
- This makes 2 mini loaves and 1 7" round cake.
https://lydiaslittlekitchen.co.uk/