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
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.