Wednesday, 16 February 2011

Lemon Drizzle Loaf

A gluten and wheat free recipe from the Good Housekeeping Institute 




Lemon Drizzle Loaf 


6 oz butter, softened 
6 oz caster sugar 
4 eggs, lightly beaten 
3 lemons 
4 oz gluten-free self-raising flour 
2 oz ground almonds 
3 oz sugar cubes 



Preheat oven to 180C. 
Grease and line a 900g loaf tin with parchment paper. 

In a large bowl, cream butter and sugar until pale and fluffy. 
Gradually, beat in eggs, followed by grated zest of 2 of the lemons and juice of 1/2 lemon. 

Fold the flour and ground almonds into the cream mixture. 
Spoon into the tin and bake for 40-50 minutes. 

When baked, leave to cool in the tin for 10 minutes, then invert on to a wire rack to cool. 



Meanwhile, put sugar cubes into a small bowl with juice of 1 1/2 lemons and zest of 1 lemon. 
Soak for 5 minutes. 
Using the back of a fork, crush the cubes roughly. 
Spoon sugar liquid over the warm cake.