Friday, August 28, 2015

Lemon Drizzle Cake (Gluten free)

So... my first recipe... back in the saddle. I feel I should be charging for this. Or set up production.

It is my own creation... and you REALLY cannot tell that it is not PROPER cake... rather than gluten free.

It is golden, with a soft crumb, moist, bouncy, crumbly. JUST LIKE PROPER CAKE.

And best of all it's super flexible. I have used it as an all-purpose sponge mix for making:

  • Vanilla Cupcakes
  • Banana Muffins
  • Upside Down Plum Cake
  • Speedy Steamed Sponge Pudding
  • And our favourite... Lemon Drizzle Cake
In fact you can replace this flour mix in pretty much any standard sponge cake recipe. And it works!

Every person who eats it cannot believe it's not real cake... and asks for the recipe.

So here it is:

Weigh your eggs (in their shells) - as with a Victoria Sponge. We will go on the average of 45 grams an egg.

So your flour mix for a four egg recipe - which is what we use for our Lemon Drizzle Squares.

70g cornflour
70g ground almonds
15g brown rice flour
15g tapioca flour
10g potato flour

Lemon Drizzle Squares

180g butter
170g sugar
180g of magic GF flour (above)
2 tsp baking powder
1 tsp vanilla
4 large eggs
zest of one lemon finely grated

Cream butter and sugar with electric whisk, add other ingredients and beat. put into small roasting tray - 30x20cm. Bake for 20 mins at 180 C till golden, and a toothpick comes out clean.

When out, leave in tin, sprinkle over 2 tablespoons of caster sugar and pour over the juice of the lemon. Cut into squares.


  1. This comment has been removed by the author.

  2. Welcome back! I love baking, so it will be great to try out your recipes.
    Any idea what the 70g of ground almonds can be replaced with for those with a nut allergy? Thank you x

    1. Thanks Clare.

      Hmmm Good question, I'm not sure, they are a crucial part of the texture.


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