Lemon drizzle cake
Category:
Dessert
Free from:
meat, fish, seafood/shellfish, gluten, lactose/milk, sesame, soya, sulphites, mustard, celery, nuts, lupin
Contains:
eggs (egg-free option available)
Alternatives:
Use egg replacement instead of eggs for an egg-free cake
Preparation time:
35 minutes
Cooking time:
50-60 minutes
Serves:
8
Ingredients
300g golden caster sugar
225g dairy-free spread (e.g. Pure Sunflower Spread)
4 large eggs
225g gluten-free self-raising flour
1 teaspoon xanthan gum
Zest of 1 lemon
Juice of 1 ½ lemons
Method
1. Pre-heat the oven to 180°C
2. Grease and line a 900g loaf tin
3. Cream the spread and 225g of sugar with a wooden spoon until soft and fluffy
4. Add one egg at a time and stir it well to mix it in completely
5. Sift in the flour and xanthan gum
6. Add the grated zest. Add the milk if the mixture is too dry or thick
7. Mix well – it should be pale and a nice dropping consistency
8. Spoon the mixture into the loaf tin and smooth the top with a spoon/knife
9. Put in the oven and bake for 50-60 minutes until golden brown on the top. Test with a metal skewer/fork to make sure the middle is cooked.
10. Take out of the oven and allow to cool in the tin for at least 10 minutes
11. In the meantime mix together the drizzle (golden caster sugar and lemon juice) by stirring it together
12. Put little holes all over the top of the cake with a skewer/cocktail stick and pour the drizzle all over the cake
13. Leave the cake in the tin until the cake has fully cooled and the lemon drizzle has dried
Serving suggestion: Cut into slices and have it with a good old cup of tea
This is a low FODMAP option
The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient
