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Gluten Free Lemon Drizzle

For the Sponge

  1. First things first, preheat your oven to 180°C/160°C fan/ gas mark 4. Grease a 900g (2lb) loaf tin. Pop the butter and sugar into a large bowl and beat together until pale and fluffy. Now, gradually beat in the eggs until your mixture is smooth.
  2. Next up, sift in the flour and Baking Powder and add the ground almonds, Lemon Extract and lemon zest. Gently mix all of the ingredients together until well combined.
  3. Pour into your prepared baking tin and smooth the top. Pop in the oven to bake for 50-55 minutes until your cake has risen and is golden. To test your cake is baked all the way through, pop a skewer into the centre and it should come out clean.

For the Drizzle

  1. Whilst your cake is baking, make the drizzle; mix together the lemon juice and caster sugar and set aside. Once your cake is baked skewer the cake a few times and pour of your lemony drizzle and allow to soak into the sponge. Leave your cake to cool in the tin.

To Decorate

  1. Once your cake is cooled, it’s time to decorate! Mix the icing sugar and water together in a bowl to make a smooth pourable icing. Using a spoon drizzle over the top of your lemon drizzle loaf.
  2. Finish with a sprinkling of lemon zest! Your lovely lemon drizzle loaf is now ready to tuck into and enjoy!

Duration: 60mins

  • Ingredients

    For the Cake

    • 175 g Unsalted butter (softened)
    • 175 g Caster Sugar
    • 3 Large Eggs (beaten)
    • 150 g Gluten Free Plain Flour
    • 10 g Dr. Oetker Baking Powder (2 tsp)
    • 100 g Ground Almonds
    • 10 ml Dr. Oetker Sicilian Lemon Extract (2 tsp)
    • 1 Lemon Zest

    For the Drizzle

    • 2 Lemon Juice
    • 50 g Caster Sugar

    To Decorate

    • 75 g Icing Sugar
    • 15 ml Water (1 tbsp)
    • 1 Lemon Zest
  • Cooking information

    Serves: Gluten Free Lemon Drizzle

    Cooking method: Oven

    Minutes: 60

  • Nutritional Information

    • Vegetarian