Best 4 Gluten Free Lemon Drizzle Cake Mary Berry Recipes

THE BEST GLUTEN FREE LEMON DRIZZLE CAKE

Steps:

• Pre-heat the oven to 355 ºF (180 ºC) and line a loaf baking tin with greaseproof/baking paper. (Dimensions of loaf tin: 8.5 inch/21cm long, 4.5 inch/11cm wide and 3inch/7cm high.)
• In a large bowl, sift together the gluten free flour blend, almond flour, xanthan gum and baking powder. Add the sugar and salt, and mix until combined.
• Add the softened butter and, using either a stand mixer with the paddle attachment or a hand mixer with the double beater attachments, work the butter into the dry ingredients until you get a texture resembling coarse breadcrumbs in size.
• Add the lemon zest. In a separate bowl, mix together the eggs, milk, vanilla and lemon juice. Add the wet ingredients to the dry+butter mixture, and whisk/mix well until no flour clumps remain and everything is evenly distributed.
• Transfer the cake batter into the prepared loaf tin, smooth out the top, and bake in the pre-heated oven at 355 ºF (180 ºC) for about 1 hour or until risen, golden brown on top and an inserted toothpick comes out clean.If the cake starts browning too quickly or too much, cover it with aluminium foil and continue baking until done.
• Allow to cool in the loaf tin for about 10 minutes, then remove from the tin, and allow to cool completely on a cooling rack.
• Stir the powdered sugar and 6 tsp of lemon juice together until you get a thick even mixture. Add 1 - 2 tsp of lemon juice, mixing well, until you get the correct icing consistency (see text for photos).You can add more lemon juice to make it runnier, or more powdered sugar to make it thicker, as required.
• Drizzle the lemon icing over the cooled cake, spreading it evenly across the top with the back of a spoon, and letting it drip down the sides.
• Enjoy!
• The lemon drizzle cake keeps well in a closed container in a cool dry place for 3 - 4 days.

GLUTEN-FREE LEMON DRIZZLE CAKE

Steps:

• Preheat the oven to 190C/170C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking paper. Finely zest the lemons.
• Put 200g/7oz of the sugar, the butter, eggs, flour, almonds, baking powder and lemon zest in a large mixing bowl and beat until pale, thick and creamy. Use electric beaters or a food mixer if you like, starting slowly and then increasing the speed.
• Spoon the cake batter into the prepared tin and level the surface. Bake in the centre of the oven for 55-60 minutes, or until well-risen, firm and golden-brown. A skewer inserted into the centre of the cake should come out clean. Remove from the oven and cool in the tin for 5 minutes.
• Using an oven cloth to protect your hands, turn the cake out gently onto a wire rack set above a small tray or plate. Remove the baking parchment and turn the cake the right way up. Make about 60 deep holes in the cake using a skewer.
• Squeeze one of the lemons and mix 3 tablespoons of the juice with the remaining 100g/3½oz sugar. Slowly and gradually, spoon the lemon sugar over the cake, stopping every now and then to allow it to penetrate the sponge.
• Leave to set for at least an hour before serving or until the cake has cooled and the icing has crystalised. Serve in slices.

GLUTEN-FREE LEMON DRIZZLE CAKE

Steps:

• Preheat the oven to 350°F. Brush a 9x5 loaf pan with butter and line it with a sling of parchment paper. An 8.5x4.5 pan or 9.25x5.25 pan will also work, but you will need to adjust your baking time. See notes below.
• In a medium bowl, sift together oat flour, almond flour, sweet rice flour, tapioca flour, xanthan gum, baking powder, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, cream the butter and sugar together until light and fluffy, 2-3 minutes, scraping down the sides as needed.
• Add the lemon zest and beat until evenly distributed.
• Add the eggs, one at a time, mixing until combined and scraping down the sides after each addition. Beat in the lemon juice and vanilla until just combined.
• Add the dry ingredients in two additions, alternating with the crème fraîche, scraping down the sides after each addition and mixing until just combined.
• Pour the batter into the prepared baking pan and smooth out the top with an offset spatula or spoon.
• Bake on the middle rack for 60-65 minutes, until a toothpick inserted into the center comes out clean or with just a few crumbs. Note: if using a different size pan, your bake-time will vary. For an 8.5x4.5 pan, add 5-10 minutes of bake time. For a 9.25x5.25 (or 9.5x5.50), begin checking for doneness at 55 minutes.
• While the cake bakes, make the crackly lemon drizzle, if opting for the drizzle. Whisk together the sugar and lemon juice until smooth.
• When the cake comes out of the oven, pour 1/2 of the lemon drizzle on the cake and use a spoon or pastry brush to spread it evenly over the surface. Let cool for 5-10 minutes in the pan before using the parchment paper sling to lift the cake and transfer it to a wire rack. Brush the remaining lemon drizzle over the front, back, and sides of the cake and let cool completely, at least 1 hour, before slicing.
• Alternatively, if making the traditional lemon icing, let the cake cool completely before pouring the icing over the top. When the cake is cool, whisk together the icing ingredients, adding enough lemon juice until it is just thin enough to drizzle. Drizzle it over the top, spreading it out with the back of a spoon so it drips over the edges. Let set for 20 minutes to firm up before slicing.
• Store any leftovers in an airtight container for up to 3 days.

GLUTEN-FREE LEMON DRIZZLE CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
• Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.