Can you believe all of the snow that we received this week…What is going on!? I know it was naive of me to think that winter was over but I wasn’t expecting the downpour that we received in the last two days…On a more positive note, the snow is quite beautiful…right ;).
Last Sunday, our son and I tried a new GF cake recipe from this amazing recipe book that a couple of my girlfriends bought me for my birthday last year. It’s called “Gluten-Free Sweet Treat: cakes, brownies, cookies and more” by Emma Goss-Custard. Not sure that that’s her real name but it’s cute either way.
I’ve made a few of her recipes and, so far, they’ve been delicious. I find that they take longer to make than non-GF recipes but they’re worth it. This time we tried her Lemon Drizzle Cake and it was #delicious!!!
Today, I’m sharing her recipe with you.
Lemon Drizzle Cake
- 3/4 cup butter, plus extra for brushing
- 7.5 tbs GF flour of your choice (Tbs…I know, weird but her recipe uses them or ounces)
- Finely grated zest from 2 lemons
- juice of 1 lemon
- 2 eggs
- 1 tsp GF baking powder
- 3/4 cup sugar (I suggest using WAY less as the recipe was very sweet – maybe 1/2c max)
- 2/3 cup ground almonds
- 3 tbs polenta
- 1 tsp lemon oil
Note: Rather than using the drizzle, I sifted icing sugar on top of the cake. I’m happy I did since the cake is pretty sweet.
- Preheat oven to 350 degrees and butter your 1lb loaf tin.
- Melt butter with the lemon zest, but don’t let it get too hot. I heated it slowly in the microwave. Then add your lemon juice and stir again.
- Crack your eggs in a large mixing bowl fitted with an electric mixer. Add your baking powder, sugar, almonds, GF flour, cornflour, polenta and lemon oil.
- Add melted butter and zest to the mixture.
- Using your electric mixer, beat on low speed and then on high until your mixture is smooth with a rich yellow colour.
- Spoon your cake mixture into the buttered tin and tap tin until batter is smooth.
- Bake for 30 minutes, check and then cover with parchment paper, especially if the cake is getting too dark.
- Bake for an additional 15-20 minutes, until springy to the touch.
- Remove from oven, let cool completely and then remove from tin.
- If you like, sift icing sugar above the cake for a nice touch and added sweetness.
If you’re looking to try something new, I highly recommend this recipe, however, I would use 1/3-1/2 a cup of sugar rather than 3/4 since it was very sweet. I also suggest that you keep it refrigerated since it was a tad crumbly.
This recipe pairs well with a warm coffee in the morning or with an afternoon tea, which is when I tend to get my sweet craving ;).
For those who eat GF, what’s your favourite cake recipe? I would love to hear about it. Before going GF, I used to do a lot of baking but I haven’t been too interested in trying new recipes since I’m usually missing ingredients or I know that I’ll be the only one eating it.
If you do end up giving this recipe a try, please let me know what you think of it and whether or not you’d be interested in other GF recipes.
On a totally separate but very important note, I’d like to wish everyone a happy international women’s day. Today, I’d like to thank my sister, mother-in-law, female friends, family, role models and most importantly my mom who is truly my BIGGEST role model and inspiration. Mom, you are truly one of a kind and like no other. Since Chels and I were young you taught us the importance of being a feminist, of being kind, accepting and understanding and to stand up for injustice. I thank you today and every day for being the incredible role model and woman that you are!
“The strongest people are not those who show strength in front of us but those who win battles we know nothing about.” A serious quote but one that struck home.
Hope you all have a wonderful weekend spent with friends and family, eating great food.