lemon drizzle loaf – gluten free

lemon drizzle loaf gluten free
Serves 10
a moist, lemon flavoured cake - very refreshing
Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
  1. Cake
  2. 1 ½ cups Gluten free flour
  3. 1 teaspoons bicarbonate of soda
  4. 2 teaspoons baking powder
  5. 1 teaspoon xanthan gum
  6. ½ teaspoons salt
  7. 3 eggs
  8. ½ cup sugar
  9. 2 tablespoons butter softened.
  10. 1 teaspoons vanilla extract
  11. 1 teaspoons lemon extract
  12. 1/3 cup lemon juice
  13. ½ cup oil (recommend coconut oil)
  14. Lemon syrup
  15. 100g sugar
  16. 3 lemons juiced
  17. Lemon icing
  18. 1 cup icing sugar
  19. 1 – 2 tablespoons full cream milk or until you have the correct consistency
  20. 2 lemons juiced
  1. Combine flour, baking soda, baking powder and salt in a bowl.
  2. Use a mixer to blend together the eggs, sugar, butter and vanilla until they are fluffy and light. Then add the lemon extract and lemon juice.
  3. Pour the wet ingredient into the dry ingredients and fold until combined.
  4. Add the oil and fold in lightly
  5. Pour batter into a well greased 9×5-inch loaf pan.
  6. Bake at 180 degrees for 30 minutes or until a toothpick stuck into center of the cake comes out clean.
  7. While the cake is baking make the syrup by placing the sugar and the lemon juice in a small saucepan on the stove and bringing to a simmer until the sugar has all dissolved. Set this aside.
  8. As soon as the cake comes out of the oven prick the surface with a toothpick and drizzle the syrup over the top.
  9. Allow the cake to cool.
  10. Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
  11. When the loaf is cool, remove it from pan and frost the top with the icing.
  12. Let the icing set up before slicing if you can wait that long!
Amanda In The Kitchen http://www.amandainthekitchen.com/

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