Friday, 9 September 2016

Lemon Drizzle Cake (improved)

Having practiced this Lemon Drizzle Cake many times, I have adjusted and improved my old recipe.

Lemon Drizzle Cake (improved)


4oz lightly salted Butter
2oz unrefined Caster Sugar
2 Eggs
Finely grated zest and juice of unwaxed Lemon

1 tspn Vanilla Extract
4oz Besan Flour (or chick pea flour)
2oz finely ground Cornmeal
1 level tspn gluten free Baking Powder

1/2 tspn Xanthan Gum
pinch Sea Salt crushed

For drizzling

2oz Icing Sugar
Finely grated zest and juice of unwaxed Lemon
6 fl oz hot Water


Preheat oven to 375F, 190C, 170 fan, gas mark 5.
Grease and line or flour a 9 inch round tin or flan dish.

Cream butter and sugar, add eggs and vanilla extract and mix well. Stir in grated zest and juice of one lemon.
Sir in cornmeal, besan flour, baking powder, xanthan gum and salt and mix well
Pour into prepared tin or dish.
Bake in the centre of the oven for approximately 25 minutes. Check that it is fully cooked using a skewer (if it comes out clean, the cake is ready).
Prick the top liberally with a cocktail stick or fork.
Prepare drizzling liquid by combining the icing sugar, zest and juice of lemon and hot water.

Drizzle the liquid over the cake while it is still hot (it should absorb most of the drizzle very quickly).
Leave to cool.

Turn cake onto a serving plate or serve from the flan dish.


If I don't have fresh lemons I substitute the lemons with Sicilian Lemon Extract or bottled lemon juice.

This cake also works well with 2 large tablespoons of lemon curd stirred into the cake mixture just before putting into the flan dish or tin.

You can use limes or oranges rather than lemons.

Served hot it makes a great sponge pudding.


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