This classic drizzle cake has an abundance of lemon, with a lemon infused cake, syrup and glaze. It is simple to make and perfect for afternoon tea on any day.
Just a few baking notes for this recipe (some of which I mentioned in my previous post):
- This is a butter-based cake recipe involving the creaming method. To incorporate air and yield a light cake, it is important to cream the butter and sugar for at least five minutes on high speed. Do not rush this step. And I like to add a small amount oil to keep the cake tender.
- Since the butter is at room temperature, the eggs should also be at room temperature. If you forget to take your eggs out of the fridge, it is not a big deal – the cake will turn out just as well – but it simply allows the butter and eggs to properly emulsify and avoids curdling.
- This specific blend and ratio of flours is pivotal in achieving that light yet moist texture. It is very important for the white rice flour to be super fine. Some of the products in Australia supermarkets are not finely ground but course and gritty, so just be careful. I prefer to develop recipes with the individual flours rather than using a store-bought GF flour blend, because each brand has a different mix of flours and may not necessarily work.
- The xanthan gum is also important for providing structure, which obviously is lacking without the use of gluten.
If you want to make a normal cake that is not gluten-free, simply replace all the flours/starches (and almond meal) with 170g of plain flour and remove the xanthan gum. The flowers to decorate this cake are of course optional.
I hope you enjoy the recipe, and please let me know if you have any questions.
Gluten-free Lemon Drizzle Cake
Lemon Loaf Cake
- 170g unsalted butter, room temperature
- 170g caster sugar
- 1.5 tbsp neutral oil
- 3 eggs, room temperature
- 1/2 tsp vanilla extract
- 1 lemon, zested
- 60g almond meal
- 90g white rice flour
- 30g potato starch
- 15g tapioca starch
- 2 tsp baking powder
- 3/4 tsp xanthan gum
- 3 tbsp water, room temperature
- Preheat the oven to 180°C. Grease and line a loaf pan with baking paper (my loaf pan is 20 x 10 x 6 cm).
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar and oil on high speed until light and pale in colour, about 5 minutes. Add the eggs, one at a time, beating well in between each addition. Add the vanilla extract and lemon zest.
- In a separate bowl, combine the almond meal, rice flour, potato starch, tapioca starch, baking powder and xanthan gum. Add this to the butter and sugar mixture, and mix on low speed until just combined. Add the water, and mix until just combined and a smooth batter has formed.
- Pour the batter into prepared pan. Bake for 40-45 minutes (I usually check it at 35 minutes). Remove from the oven, and prepare the syrup.
Lemon Syrup
- 4 tbsp lemon juice
- 2 tbsp caster sugar
- Microwave method: In a microwave-safe bowl, combine the lemon juice and sugar. Microwave at 30 second intervals, stirring in between, until sugar has dissolved.
- Stove top method: In a small saucepan, combine the lemon juice and sugar. Place over medium heat and, whilst stirring occasionally, heat until sugar has dissolved.
- Use a skewer to pole holes evenly throughout the warm baked loaf. Pour the lemon syrup over the loaf and let it soak in. Allow the cake to cool in the tin for about 10 minutes, then transfer onto a wire rack to cool completely.
Lemon Glaze
- 150g icing sugar
- 2-4 tbsp of lemon juice
- In a small bowl, combine the icing sugar and 2 tbsp of lemon juice. If the glaze seems to thick, add more lemon juice and if it is too thin, add more icing sugar. It should be a relatively thick but pourable consistency so that the glaze can run over the sides of the cake.
- Spread the glaze over the cake and let it drip down the sides. Allow the glaze to set, then cut into slices and enjoy. This cake can be stored in an air tight container for up to 3 days.