Gluten Free Lemon Drizzle Cake Mary Berry

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Gluten Free Lemon Drizzle Cake Mary Berry – Mary Berry could be the queen of baking so if you’re buying a classic lemon drizzle cake recipe, here is the anyone to try. Mary Berry’s lemon drizzle cake recipe is one of the most popular recipes on FoodRecipe.us and has been tried and loved by pretty much the entire of the team! This classic Mary Berry lemon cake recipe is saturated in citrus flavour and is ideal for all baking abilities, from beginners to those that fancy a spot in The Great British Bake Off tent! The light and zesty lemon sponge is glazed with a crunchy lemon drizzle icing, made with a simple sugar and lemon mixture. We love this lemon cake recipe for a lazy Sunday afternoon with a warm cuppa or whilst a treat during the week for afternoon tea. This recipe for lemon drizzle cake will take approximately 55 mins to prepare and bake, so you never even have to spend that much time in the kitchen to make this easy lemon drizzle cake. This lemon cake recipe serves up to 6 people, so it’s perfect if you’re having a small band of friends over. This lemon drizzle cake is so good that people doubt you’ll leftovers. But if you do, you are able to store this cake in an airtight container for approximately 3 days and appreciate it later.

Gluten Free Lemon Drizzle Cake Mary Berry

Gluten Free Lemon Drizzle Cake Mary Berry
Gluten Free Lemon Drizzle Cake Mary Berry

 

Ingredients :

For the lemon drizzle cake:

  • 1½ large eggs
  • 87.5g (3 oz) self-raising flour
  • 87.5g (3 oz) caster sugar
  • 87.5g (3 oz) softened butter
  • ¾ level tsp baking powder
  • Finely grated zest of ½ lemon
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For the crunchy lemon icing:

  • 50g (2 oz) granulated sugar
  • Juice of ½ lemon

You’ll also need:

  • 450g (1lb) loaf tin, greased and lined

Directions :

  1. Preheat the oven to 180ºC, gas 4.
  2. Beat together the eggs, flour, caster sugar, butter, baking powder and lemon zest until smooth in a large mixing bowl and turn into the prepared tin.
  3. Bake in the pre-heated oven for about 35 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
  4. While the cake is still warm, make the lemon drizzle topping. Mix together the sugar and lemon juice, and pour over the warm cake.
  5. Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.

Serves: 6 | Prep time: 20 mins | Cooking time: 35 mins | Total time:55 mins | Skill level: Easy peasy | Costs: Cheap as chips

 

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