Gluten Free Lemon Drizzle Cake Mary Berry Food

GLUTEN-FREE LEMON DRIZZLE CAKE

Steps:

• Preheat the oven to 350°F. Brush a 9x5 loaf pan with butter and line it with a sling of parchment paper. An 8.5x4.5 pan or 9.25x5.25 pan will also work, but you will need to adjust your baking time. See notes below.
• In a medium bowl, sift together oat flour, almond flour, sweet rice flour, tapioca flour, xanthan gum, baking powder, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, cream the butter and sugar together until light and fluffy, 2-3 minutes, scraping down the sides as needed.
• Add the lemon zest and beat until evenly distributed.
• Add the eggs, one at a time, mixing until combined and scraping down the sides after each addition. Beat in the lemon juice and vanilla until just combined.
• Add the dry ingredients in two additions, alternating with the crème fraîche, scraping down the sides after each addition and mixing until just combined.
• Pour the batter into the prepared baking pan and smooth out the top with an offset spatula or spoon.
• Bake on the middle rack for 60-65 minutes, until a toothpick inserted into the center comes out clean or with just a few crumbs. Note: if using a different size pan, your bake-time will vary. For an 8.5x4.5 pan, add 5-10 minutes of bake time. For a 9.25x5.25 (or 9.5x5.50), begin checking for doneness at 55 minutes.
• While the cake bakes, make the crackly lemon drizzle, if opting for the drizzle. Whisk together the sugar and lemon juice until smooth.
• When the cake comes out of the oven, pour 1/2 of the lemon drizzle on the cake and use a spoon or pastry brush to spread it evenly over the surface. Let cool for 5-10 minutes in the pan before using the parchment paper sling to lift the cake and transfer it to a wire rack. Brush the remaining lemon drizzle over the front, back, and sides of the cake and let cool completely, at least 1 hour, before slicing.
• Alternatively, if making the traditional lemon icing, let the cake cool completely before pouring the icing over the top. When the cake is cool, whisk together the icing ingredients, adding enough lemon juice until it is just thin enough to drizzle. Drizzle it over the top, spreading it out with the back of a spoon so it drips over the edges. Let set for 20 minutes to firm up before slicing.
• Store any leftovers in an airtight container for up to 3 days.

GLUTEN-FREE LEMON DRIZZLE CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
• Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.