Description
Jamie Oliver’s Gluten-Free Lemon Drizzle Cake is a simple sponge cake infused with fresh lemon juice and zest. Once baked, it’s soaked with a lemony syrup that gives it a tender texture and a refreshing, tangy flavor. This cake is made with gluten-free flour, making it suitable for gluten-sensitive individuals.
Ingredients
For the Cake
- 225g (1 cup) Unsalted Butter (softened): Adds richness and moisture.
- 225g (1 cup) Caster Sugar: Sweetens the cake and balances the tart lemon.
- 4 Large Eggs: Provides structure and a light texture.
- 225g (1 3/4 cups) Gluten-Free Self-Raising Flour: Ensures a fluffy texture while keeping it gluten-free.
- 1 tsp Baking Powder: Adds extra lift and lightness.
- 2 Lemons (zested and juiced): Adds a fresh, tangy flavor to the cake.
For the Lemon Drizzle
- 100g (1/2 cup) Granulated Sugar: For a sweet and crunchy topping.
- Juice of 1 Lemon: Mixed with sugar for a tangy drizzle.
Instructions
Step 1. Preheat the Oven and Prepare the Loaf Pan
Preheat your oven to 180°C (350°F). Grease a 9×5-inch loaf pan with butter or line it with parchment paper to ensure the cake releases easily after baking.
Step 2. Cream Butter and Sugar
In a mixing bowl, beat the softened butter and caster sugar together using an electric mixer or whisk until light and fluffy, about 2-3 minutes.
Step 3. Add Eggs and Lemon Zest
Beat in the eggs one at a time, mixing well after each addition. Add the zest of two lemons and mix to combine.
Step 4. Fold in the Dry Ingredients
Sift the gluten-free self-raising flour and baking powder into the wet mixture. Gently fold the flour mixture into the batter, being careful not to overmix, to keep the cake light.
Step 5. Pour into the Pan and Bake
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean and the cake is golden brown.
Step 6. Prepare the Lemon Drizzle
While the cake is baking, mix the granulated sugar with the juice of one lemon in a small bowl. Stir until the sugar is partially dissolved; this will create a slightly crunchy topping.
Step 7. Drizzle the Cake
When the cake is done baking, let it cool in the pan for 10 minutes. Then, poke small holes in the top of the cake using a skewer and slowly pour the lemon drizzle over the cake, allowing it to soak in.
Step 8. Cool, Slice, and Serve
Allow the cake to cool completely in the pan before removing and slicing. Enjoy plain or with a dusting of icing sugar on top.