A timeless classic….
Lemon drizzle cake is one of those cakes that is always a good idea.
Personally I think that lemon might be my favourite flavour!! That is a big statement but lemon is a flavour that is simply amazing on its own.
This recipe has a lot of flavour to it and that is what makes it so great.
This recipe is a simple swap between gluten-free flour and ‘normal’ flour. If you wish to use ‘normal’ flour then the same ratios remain in place for this recipe.
This recipe is a classic recipe that I am sure everyone knows but it felt like a good cake to post about in these first few weeks of the blog.
I remember making a lemon drizzle cake when i was in school and for some reason it is one of those cakes that I never check what the measurements are I just seem to know it and my memory for that kind of thing is terrible. That is testament to how easy this recipe is, just about anyone could make this but that doesn’t mean you should try dad 😂!
At the bottom of each recipe are some tips/notes that are worth reading before starting the bake. As with most things there are lots of ways you can do something so I like to highlight them in the notes section just in case you didn’t know.
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Recipe – Lemon Drizzle Cake
| Prep time: 25 minutes | Cook time: 45-50 minutes |
| Serves: 8 | Category: Cake |
Ingredients:
- 225g softened butter
- 225g caster sugar
- 4 medium eggs
- 225g Gluten Free self-raising flour
- 1 lemon zest
For the drizzle:
- Juice of 3 lemons
- 110g caster sugar
Method:
- Pre-heat oven to 180 or 160c fan. Line a loaf tin (i use a
- Cream together the butter and the sugar.
- Add eggs and mix until mixture is combined.
- Add the lemon zest and the flour and mix again until all combined.
- Pour mixture into tin and bake for 45 minutes or until the cake is lightly golden brown on top and a skewer comes out clean.
- Mix the lemon juice and caster sugar to make the drizzle.
- Then prick the cake with a fork and pour the drizzle over the cake.
- And then enjoy the cake!
If you make this bake, then please let me know on socials using the #bettybakess
Notes:
One thing to note is that for the drizzle, I tend to make that packed with lemon flavour but not everyone likes this, so if you prefer a subtle flavour of lemon then it might be best to use juice of 1 and a half lemons.
I know some people use icing sugar rather than caster sugar for the drizzle, this makes the drizzle slightly sweeter so that is personal preference but the same measurements work just as well with icing sugar.
As said above, this recipe is an easy swap between being gluten free and not, simply change the flour from gluten free to ‘normal’ and you have made that swap.
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