This lemon cake is one of my most popular recipes. It’s light, tangy and has the perfect crunch on top, it’s so good that you’d never believe that it’s gluten free!
It’s one of the simplest gluten free (gf) recipes that you’ll find; simply swap regular self-raising flour for a gf one and the rest of the ingredients are the same. So many times you look for a gf recipe and they’re full of xanthum gum and rice flour, sometimes even potato starch. A lot of ingredients that in my opinion do not really do much, except making baking a lot harder! But this recipe could not be simpler, especially if you’re used to making gluten containing cakes.
This has been tested on so many people; people who live a gf lifestyle and people that don’t, and it’s passed all the taste tests.
If you’re looking for a quick, easy, and delicious gluten free cake recipe, you’ve come to the right place.
I hope that you enjoy this!
- 175 g / 6 oz Gluten Free Self Raising Flour
- 175 g / 6 oz Margarine
- 200 g / 7 oz Caster Sugar - 88 g / 3 oz for the cake, 112 g / 4 oz for drizzle
- 3 Medium Eggs
- 2 Tablespoons Milk
- Zest of 2 Lemons - Zest and Juice
- A sprinkle of Granulated Sugar for the topping
- Preheat oven to 160*c Fan Oven/180*c/350*f/Gas Mark 4.
- Grease and line a 1 kg loaf tin with baking paper.
- Place the gluten free flour, margarine, eggs, milk, lemon zest and 88 grams/3 oz of caster sugar into an electric mixer, and beat together until light and fluffy, and spoon in the mixture into your prepared tin.
- Cook for 45 minutes to an hour checking regularly, or until light and fluffy. You can tell it's ready when it springs back when lightly pressed. You could also insert a skewer into the middle of the cake and if it comes out clean, then the cake is ready.
- Once ready, remove from the oven.
- Whilst you're waiting for the cake to cook, make the lemon syrup.
- Place the lemon juice and the remaining caster sugar into a saucepan, and lightly until all the sugar is dissolved.
- Using a sharp knife, pierce holes into the top of the cake, ensuring you go all the way down to the bottom.
- Pour the lemon drizzle all over the cake. It may seem a lot of syrup, but the more that's added results in a moister taste. But feel free to add less if desired.
- Sprinkle a layer of sugar on top, to give it a nice crunchy outing.
- Allow it to sit in the tin for roughly 5 minutes, then turn it out of the tin.
- Once cool, it's all ready to enjoy. And trust me, it's easy enough to do.
- Wrap in foil, and keep in a cool, dry place for up to 2 days.
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