Gluten and Dairy Free Lemon Drizzle Cake – Recipe!

Recipe time! I’ve had a few requests for this recipe so here it is – you can make it either just gluten free or gluten and dairy free, you just use different butters depending on what you want. I also do various decorations for this cake, the first time I did it for a friends birthday so I crystallised some edible flowers for decoration… but you can really do whatever you fancy. Grated lemon rind sprinkled over the top always makes for a pretty cake, and recently I used little sugared lemons and dotted them around the outside of the cake… just be creative & enjoy!

Gluten and Dairy Free Lemon Drizzle Cake

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Makes one round 7 inch cake, serves 8-10. 

Oven temperature – 180C/160C fan/350F/gas mark 4

Ingredients

225g/8oz gluten-free self raising flour

1tsp gluten-free baking powder

3/4 tsp of xanthan gum

225g/8oz soft butter/margarine (if you want to make it dairy free then just use dairy free butter, I used the Pure Sunflower dairy free butter and it worked well)

225g/8oz caster sugar

4 medium free-range eggs

Juice and rind of half a lemon (I always use a bit more because I like my cake to be very moist and lemony)

Icing:

110g/4oz icing sugar, sifted

Juice and rind of half a lemon (the rind is for decoration if this is what you choose to do)

Method 

1. Cream together butter and sugar until light and fluffy. Add eggs a little at a time, beating well after each addition.

2. In a different bowl, sieve together the flour, baking powder and xanthan gum. Fold in the creamed mixture using a metal spoon. Add the juice and rind of half a lemon (or more).

3. Pour the mixture into the prepared tin lined with grease proof baking paper. Bake for 50-60 minutes or until golden brown and springs back when touched.

4. Once you have taken it out of the oven, leave it in the tin for 15-20 minutes until it has cooled slightly. Then remove from the tin, peal off paper and leave to cool completely on a wire rack.

5. Once the cake is completely cool, mix the sifted icing sugar with the lemon juice. The icing should coat the back of the spoon, if it is too stiff it won’t run down the sides of the cake.

6. Pour icing over the top of the cake and allow to run down the sides. Sprinkle with the lemon zest or whatever other decoration you fancy.

Gluten and Dairy free Lemon Drizzle Cake

Gluten and Dairy free Lemon Drizzle Cake

 

Gluten and Dairy Free Lemon Drizzle Cake with Crystallised Rose Petals

This cake was a challenge for me – my first ever gluten AND dairy free cake. I was worried about doing it because I’ve never even made a dairy free cake before let alone a gluten and dairy free one! But since it was my lovely friends birthday who is allergic to both gluten and dairy, I knew I had to have a go at it just so that she could eat cake on her birthday! And I’m really pleased and surprised with how it turned out… I honestly would not have known that it was free from gluten and dairy, just goes to show that even if you are on a gluten or dairy free (or both!) diet you do not have to miss out on yummy food.

Gluten and Dairy free Lemon Drizzle Cake

Gluten and Dairy free Lemon Drizzle Cake

Gluten and Dairy free Lemon Drizzle Cake

Gluten and Dairy free Lemon Drizzle Cake

 

As this was a birthday cake I wanted to make it that little bit special so I crystallised some edible flowers to decorate the cake with. This is such an easy and pretty thing to do – simply brush the flowers with egg white and then sprinkle sugar over them and leave to set! I’ll definitely be doing some more to decorate some of my other bakes with. Just remember to only pick edible flowers though!

Crystallised Rose Petals

Crystallised Rose Petals

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