Gluten-Free Lemon Drizzle Cake
Ingredients
The Lemon Cake
-
2
cups
all-purpose gluten-free flour
-
½
cup
almond flour
-
3
teaspoons
baking powder
-
½
teaspoon
salt
-
1
cup
unsalted butter
-
1
cup
granulated sugar
-
3
large
eggs
-
zest from 1
lemon
-
3
tablespoons
lemon juice
-
1
teaspoon
vanilla extract
The Lemon Drizzle
-
½
cup
granulated sugar
-
1-2
tablespoons
lemon juice
-
thin lemon slices
optional
for garnish
Instructions
- Preheat the oven to 350°F and grease a 9x5 loaf pan.
- In a medium bowl, whisk together gluten-free flour, almond flour, baking powder, and salt.
- In a large bowl, cream together softened butter and granulated sugar until pale and fluffy.
- Add eggs one at a time, mixing well after each addition, then add lemon zest, lemon juice, and vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Transfer the batter to the prepared loaf pan and spread evenly.
- Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the lemon drizzle by whisking together sugar and lemon juice until smooth.
- Once the cake is done, remove it from the oven and drizzle the lemon-sugar mixture over the warm cake.
- Allow the cake to cool completely before slicing and serving, garnishing with lemon slices if desired.
Nutrition Facts (estimated)
Servings
12
Calories
343
Total fat
19g
Total carbohydrates
41g
Total protein
5g
Sodium
223mg
Cholesterol
87mg
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