Healthy Lemon Drizzle Cake Recipe - Gluten & Dairy Free

Gluten and dairy free lemon drizzle cake

This healthy alternative to traditional lemon drizzle cake is the perfect accompaniment to a cup of tea. Best of all it's free from dairy and gluten meaning all your guests can enjoy it.

 

In this recipe we've used eggs, but you can easily make this a fully vegan lemon drizzle cake by using egg replacer, which you can find in most health stores. 

 

Chef's tip: Lemon drizzle cakes (and really all cakes) can sink in the oven. To prevent your cake from sinking be sure to: 

 

- Only open the oven or remove the cake from the oven after the time frame in the recipe. If you need to rotate the cake, be sure only to do so after the cake has been in for around 3/4 of the total cooking time.

 

- Be sure to open and close the oven door very gently to prevent sharp bursts of air causing the cake to sink.

 

 

Prep time: 10 minutes

Cook time: 65 minutes

Servings: 10 people

Ingredients

  • 170g butter or dairy-free spread
  • 170g caster sugar
  • 2 large eggs
  • 170g Doves Farm gluten and wheat-free white self-raising flour blend, sieved
  • 1-2 lemons, depending on size
  • 1tbsp poppy seeds
  • 2 gently heaped tbsp icing sugar

Preparation

 

1. In a large bowl, beat the butter and sugar together in an electric mixer for 3-5 minutes or until it is light and fluffy.

2. Grate the rind from the lemon. One at a time lightly beat in the eggs with a tablespoon of flour then fold in the rest of the flour along with the lemon rind, the poppy seeds and the juice of ½ a lemon. If you have some vanilla extract, you can add a teaspoon to the mixture for a little extra flavour.

3. Line an 18cm/7inch loaf tin with oiled nonstick baking paper. Spoon the mixture into the tin and tap the cake tin gently a few times on the counter top to flatten out the top.

4. Bake for 45 minutes or until a skewer comes out clean.

5. Remove from the oven, allow to cool for a few minutes and then remove from the tin onto a rack and allow to cool completely.

6. When the cake is cold, put the icing sugar in a small bowl and stir in up to 5 tsp of lemon juice - you want the icing to be quite thick but spreadable.

7. Spoon it onto the top of the cake and then smooth it out with a spatula dipped in hot water, allowing the drips to run down the side of the cake.

8. Leave icing to set before cutting.

 

*Top tip: For a little extra zing, grate some fresh lemon zest on top of the icing. If you're planning a dinner party, try serving with some fresh raspberry coulis and a dollop of fresh whipped cream!