Feb 122014
Gluten Free Lemon Cake
Prep time: 
Cook time: 
Total time: 
Gluten free lemon Drizzle cake ring.
  • For the cake:
  • 250g (8oz) butter, unsalted and softened
  • 250g (8oz) caster sugar
  • 250g (8oz) Doves self-raising flour
  • 4 large eggs or 5 medium ones
  • 3 tbsp milk
  • finely zested rind of 2 lemons
  • half tsp Baking Powder
  • quarter tsp Xantham Gum
  • For the syrup: (I normally double this quantity to help ensure GF cake is moist)
  • 4 level tbsp caster sugar
  • 4 tbsp water
  • juice 2 lemons
  • For the filling:
  • 3 level tbsp lemon curd
  • For the frosting:
  • 125g (40z) unsalted butter, softened
  • 250g (8oz) icing sugar
  • 4 level tbsp lemon curd
  • Pinch of salt
  • For the decoration:
  • Lemon peel or lemon jellies (optional)
  1. set the over to gas mark 4 or 180’C
  2. To make the cake: beat the butter. Add the remaining ingredients to it and beat until smooth. Divide mixture and level surface
  3. Bake cakes in the centre of over for 30-35 mins, or until they have risen and feel just firm to the touch in the centre – judge cupcakes on approx 15 mins
  4. For the syrup: Pour 4 tbsp water into a small pan; add sugar, place on low heat and stir until sugar dissolves. Increase heat and bring to the boil; boil rapidly for 1 min, remove pan and add lemon juice
  5. Remove cakes from oven when cooked, and prick each cake with a cocktail stick several times. Pour syrup over each one.
  6. Leave cakes in tins for about 10 mins until syrup has soaked in, then transfer to a wire rack to cool. (Freeze at this point before any filling is added)
  7. For sandwich layers, cut in half to give 4 layers, spread lemon curd between each layer to sandwich together – skip this step for cupcakes
  8. For the frosting: beat the butter until very soft, then add remaining ingredients and beat well until fluffy. Spread over the top and sides of the cake (and enjoy licking the bowl).

Sorry, the comment form is closed at this time.