Ingredients
Equipment
Method
- Preheat your oven to 190°C (170°C fan/Gas Mark 5). Lightly grease and line a 20cm (8-inch) round cake tin with baking parchment. This ensures your beautiful cake doesn't stick.175 g unsalted butter, softened
- In a large bowl, cream together the softened unsalted butter and caster sugar until pale and fluffy. This can be done with an electric mixer or a good old-fashioned wooden spoon and some elbow grease. The key here is to incorporate air for a lighter cake.175 g unsalted butter, softened, 175 g caster sugar
- Beat in the eggs one at a time, mixing well after each addition. If the mixture looks like it's starting to curdle, add a tablespoon of your gluten-free flour blend and mix it in to help emulsify.3 large eggs, 175 g gluten-free self-raising flour blend
- Sift the gluten-free self-raising flour blend and gluten-free baking powder into the bowl. Add the lemon zest. Gently fold these dry ingredients into the wet mixture using a metal spoon or spatula until just combined. Be careful not to overmix at this stage, as this can lead to a tougher cake.175 g gluten-free self-raising flour blend, 1 teaspoon gluten-free baking powder, Zest of 2 large lemons
- Pour in the juice of one lemon and gently fold it through the batter. The batter should be a thick, dropping consistency, similar to thick yoghurt.Juice of 1 large lemon
- Pour the batter into the prepared cake tin and level the surface with your spatula. Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the centre comes out clean. The cake should be golden brown and spring back when lightly touched.
- While the cake is baking (or just as it comes out of the oven), prepare the lemon drizzle. In a small bowl, whisk together the icing sugar and lemon juice until you have a smooth, thick but pourable consistency. You may need to add more or less lemon juice to achieve your desired thickness.150 g icing sugar, Juice of 1-2 lemons
- As soon as the cake comes out of the oven, poke small holes all over the top with a skewer. While the cake is still warm in the tin, gradually pour the lemon drizzle over the top, allowing it to seep into the cake. This is where all that lovely citrusy goodness gets infused deep into the sponge.
- Let the cake cool in the tin for about 10 minutes before turning it out onto a wire rack to cool completely. The drizzle will harden slightly as it cools, creating a lovely, slightly crisp topping.
Notes
Best stored at room temperature in an airtight container for up to 3 days. Can be refrigerated for up to 5 days or frozen for up to 2 months.
