Wednesday, 26 February 2014

Luscious Lemon Drizzle Loaf

One of my favourite cakes is lemon drizzle. I first tried it in a small cake shop in Worcestershire, where they made it gluten free by using actual mashed potato instead of flour. You would never have guessed it was mashed potato or believe that it was! 

After several attempts at making a gluten free lemon drizzle, I was never quite happy with my results, until today! 
Today I have made the most luscious lemon cake there is! It's oo so lemony, sweet but tangy and has a lovely soft texture to the sponge. It feels like your eating a small piece of fluffy clouds from heaven. I love it! 
I make it with Doves Gluten Free Flour, which is a ready blended mix of rice, potato, tapioca, maize and buckwheat flour. Due to this combination of flours, gluten free cakes tend to be VERY dry and never have the same lovely texture of a sponge cake. I have found that adding yogurt counteracts the starchy effect that the rice and potato flour bring to the cakes.

To make my lemon drizzle loaf you will need: 
  1. 75 g melted butter
  2. 150 g Caster sugar
  3. 160 g yogurt
  1. 3 Eggs
  2. 200 g Self raising flour
  3. 2 tsp Baking powder
  4. 1 1/2 tsp Lemon extract
  5. Zest of 1 lemon
  6. Drop Vanilla extract

  7. 2 tbsp Caster sugar
  8. Juice of 1 lemon
  9. 120 g Icing sugar

  1. 1 . Whisk together the oil or butter, sugar, Yogurt and eggs until the sugar dissolves. Stir in the flour, baking powder and lemon extract, lemon zest and vanilla extract then mix thoroughly.
  2. 2 Pour into a greaseproof-lined loaf tin and bake at 160°C for 35 mins and then cover with foil and bake for 5 mins more.
  3. 3 For the drizzle, stir together lemon and sugar and leave to dissolve for about 10 mins, stirring regularly.
  4. 4 Remove the loaf from the oven, prick all over with the cocktail stick then spoon over the drizzle and remove the cake from the tin.
  5. 5. Combine the icing sugar and juice of 1 lemon until a thick paste forms and drizzle over the cake.
Yum yum yum! 

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