Feb 122014
 
Gluten Free Lemon Cake
Prep time: 
Cook time: 
Total time: 
 
Gluten free lemon Drizzle cake ring.
Ingredients
  • 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)
Instructions
  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).

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