The Best Gluten Free Lemon Drizzle Cake #desserts #lemon #glutenfree #cakes #bars

Strongly lemony, soggy and with a sensitive scrap, this gluten free lemon shower cake has everything. It's the ideal regular treat that is anything but difficult to get ready, and a delight to eat. Despite the fact that, with how totally tasty it will be, it would be welcome at any events.

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Obviously, the ideal lemon shower cake ought to likewise be anything but difficult to make, paying little heed to your preparing aptitude level – just as seeming as though it's come straight out of a polished food magazine.

It's anything but difficult to adore this lemon shower cake. Truth be told, on the off chance that you put a brownie and a bit of this cake before me at the present time… I'll picked the cake.

Furthermore, in the event that you realize me even only a little piece, you realize this is a stunning thing for me to state – and it should disclose to you all that you have to think about how AMAZING this gluten free lemon shower cake truly is. (What's more, no, you can't disclose to it's sans gluten!)

Also try our recipe : OLD FASHIONED SOUR CREAM CAKE DONUTS #donuts #cakes #desserts #sugar #pumpkin

Ingredients :

For lemon loaf cake:

1 2/3 cups (200 g) plain gluten free flour blend (I've used a simple shop-bought blend containing only rice, potato and maize fours with no added xanthan gum)
3/4 cup (65 g) almond flour
1/2 tsp xanthan gum
3 tsp baking powder
1 cup (200 g) granulated sugar
pinch of salt
2 sticks (226 g) unsalted butter, softened
zest of 3 lemons
4 medium eggs, room temperature
1/2 cup (120 mL) milk, room temperature
1 tsp vanilla paste (I love vanilla bean paste because it gives a very intense flavour and you only need a small amount, but you can also use 2 tsp vanilla extract)
6 tbsp lemon juice (freshly squeezed)

For lemon drizzle:

1 cup (120 g) powdered/icing sugar, sifted
6 - 7 tsp lemon juice (freshly squeezed)

Instructions :

For lemon loaf cake:

Pre-heat the oven to 355 ºF (180 ºC) and line a loaf baking tin with greaseproof/baking paper. (Dimensions of loaf tin: 8.5 inch/21cm long, 4.5 inch/11cm wide and 3inch/7cm high.)
In a large bowl, sift together the gluten free flour blend, almond flour, xanthan gum and baking powder. Add the sugar and salt, and mix until combined.
Add the softened butter and, using either a stand mixer with the paddle attachment or a hand mixer with the double beater attachments, work the butter into the dry ingredients until you get a texture resembling coarse breadcrumbs in size.
Add the lemon zest. In a separate bowl, mix together the eggs, milk, vanilla and lemon juice. Add the wet ingredients to the dry+butter mixture, and whisk/mix well until no flour clumps remain and everything is evenly distributed.
Transfer the cake batter into the prepared loaf tin, smooth out the top, and bake in the pre-heated oven at 355 ºF (180 ºC) for about 1 hour or until risen, golden brown on top and an inserted toothpick comes out clean.
If the cake starts browning too quickly or too much, cover it with aluminium foil and continue baking until done.
Allow to cool in the loaf tin for about 10 minutes, then remove from the tin, and allow to cool completely on a cooling rack.

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