It was my Grandma’s 88th birthday yesterday so obviously, it was cake making time! I couldn’t decide between an amazing flourless rich chocolate cake I make, a cream and fruit cake, or lemon drizzle. In the end I decided I better go with which one I thought she’d appreciate most (although if I’d been making it for myself it would 100% have been the chocolate one) so I went with a gluten free lemon drizzle cake. The strong citrus taste gives it loads of flavour and the ‘drizzle’ part of it keeps it moist. Because the drizzle and icing are made from pure lemon juice, it tastes amazingly fresh and zingy unlike some synthetic overly-sweet lemon cakes you can buy in shops.
For my Grandma’s birthday day out, we took her to the amazing cake shop in outside of Kingussie I mentioned before, The Potting Shed, so after we’d had cake there, my lemon cake seemed a bit redundant! But it was enjoyed anyway (I hope!)
The recipe I use for the main cake mixture is one I took from a basic fruit cake recipe I used to use when I worked in a coffee shop. It works really well for fruit cakes and more dense cakes you’d bake in a loaf tin and is less runny than a regular sponge cake mixture. I’ve changed it around a bit to suit being gluten free but I find it gives a great result as with the lemon drizzle cake, the lemon adds extra moisture, and if you were to use it as a fruit cake mixture the fruits in it provide the moisture.
(For the cake mixture) –
1 un-waxed lemon
7oz self-raising gluten free flour
4oz caster sugar
2 large eggs
(For the top)
1 un-waxed lemon
Roughly 1oz caster sugar
Roughly 3oz icing sugar
Firstly, turn the oven on to 160°C, and line a loaf tin about 8X3 inches and 4 inches deep. Cream together the sugar and margarine with an electric whisk and then add in the flour. Add the rind of both of the lemons (the one for the top just needs the juice) to the mixture, then juice the lemon. Beat the eggs separately and add the lemon juice – add this to the main mixture and whisk until there are no lumps. Transfer the mixture to the loaf tin and bake for around 40 minutes. When the cake comes out it should be firm.
To make the ‘drizzle’ part of the cake, cut the remaining lemon in half and juice one half. Pour the juice into a small bowl and add some caster sugar. 1oz is a guide – probably about a tablespoon will do because you don’t want this mixture too thick. With a skewer or another long pointy utensil, stab holes in the top of the cake – probably about 8 – 10 evenly along it, however if the cake looks like it starts to crumble when the holes are poked in it, don’t add too many close together. Pour the lemon sugar mixture over the top of the cake, being careful to fill the small holes that have been made. The more holes that are made, the more moist the cake will be, but don’t push it because when you go to cut it into slices, it’ll just fall apart.
For the icing, juice the other half of the lemon and use the same bowl as the first lemon sugar mix. Gradually add the icing sugar until you have a white paste – if it doesn’t look like there will be enough lemon juice to make enough icing to spread on the whole cake, add a tiny bit of water although it is a shame to do this because it dilutes the taste. Remove the cake from the baking paper and place it on the plate it will be served on. Then generously smear the icing over the top – it will fall down the sides but I think this adds to it.