Let them eat cake!
Although I have a savoury rather than sweet palette, I must admit there at times when I really want cake, It is then the immortal words of Marie Antoinette “let them eat cake “spring to mind.
When a poll was taken of the British public, lemon drizzle cake was voted the most popular cake, it soared above gooey chocolate cake, coffee cake, fruit cake or any other!
During the pandemic I baked and baked and baked even more till I had perfected this simple yet popular cake, therefore whenever our street has a get together, street party, or celebration I am called upon to make this gluten free dairy free version of lemon drizzle cake, however much I make it disappears instantaneously!
This recipe is dairy free, and gluten free flour but you can substitute it with regular self- raising flour.
The beauty of this cake is you can make it as a traybake, alternatively you can make it in little loaf tins and freeze or it keeps in an airtight tin for up to a week is stored in a cool place.
Ingredients
For The Cake
225 grams or 8 ounces of Tomor, or vegan baking block
225 grams or 8 ounces of golden castor sugar
275 grams or 10 ounces of self-raising gluten free flour both Dove Farm and Marks and Spencer’s make a very good range of gluten free flours (or normal SR Flour)
2 teaspoons of gluten free baking powder
4 large eggs lightly beaten.
4 tablespoons of plant based milk
The Zest of 3 lemons
For the Topping.
175 grams at 6 ounces of granulated sugar (must be granulated to get the crunchy topping)
The juice of the 3 lemons previously zested
Method
- Preheat your oven to 160 centigrade 320 Fahrenheit or gas mark 3.
- Grease and line with parchment paper either one trade bake tin or three loaf trays.
- This cake is made by the one bowl method, therefore put all your cake ingredients (not the topping) into a large bowl or a mixer and beat well together with an electric mixer for about two to three minutes until its well combined, light stuffy and smooth.
- Place the mixture into your tins, making sure the top is smooth and lightly tap the bottom of the tins on your countertop to release any air before placing them in the centre of your oven.
- While the cake is cooking, mix the lemon juice with the granulated sugar well for the topping and set aside.
- After 30 minutes, check your cake to see it is cooked either by putting a cocktail stick in the centre and ensuring it's clean when removed or by pressing the top of the cake lightly with your finger and the cake should spring back. Take your cake out of the oven, with a cocktail stick make little pricks all over the top of the cake, mix the topping mixture and drizzle it evenly all over the top of the cake, letting the juices soak in what it's cooling, and it will then form a crunchy top that looks slightly cloudy.
- Serve by cutting into squares or slices depending on the shape of the cake you made, with a cup of tea and good company (or an absorbing book).