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GlutenFreegan Lemon Drizzle Cake

Preparation time:  10 minutes

Baking time:  45 minutes (23 cm round) 1hr 10 mins (loaf)


For the cake

For the drizzle

  • 80g caster sugar

  • 90ml (3oz) lemon juice

1) Preheat the oven to gas 4/180C/160 fan. Grease the sides of your tin and line the bottom with baking paper.

2) Bake the cake according to the instructions on the back of the vanilla cake mix but leave out the vanilla. Instead, you can choose to add the zest of 1 lemon to the batter before you bake it.  If you use a loaf tin, the baking time will be longer than if you use a 9"/23cm round tin.  You will know if it's done when the top is golden, it's springy to the touch and a toothpick inserted in the middle comes out dry with maybe a little moisture on the very bottom of the toothpick.

3) Once the cake is baked, use a toothpick or a skewer to poke lots of small holes all over the cake to allow the syrup to soak inside.

4) Prepare your syrup and pour it all over the cake.  Enjoy!