Gluten free lemon drizzle cake recipe

1. 1

   Preheat the oven to 180C/350F/gas mark 4, then grease a 2lb loaf tin and line the base and sides with baking parchment.

2. 2

   Cream the margarine and sugar together gently with a wooden spoon until pale and fluffy, then add the egg replacer mixture, a bit at a time, slowly stirring it in until fully combined.

3. 3

   Sift in the flour and xanthan gum, then add the lemon zest and rice milk.

4. 4

   Mix well until fully incorporated and then spoon into the lined loaf tin, levelling the top of the cake with the back of your spoon.

5. 5

   Bake in the oven for 45-50 minutes or until cooked through and a skewer or cocktail stick inserted into the centre of the cake comes out clean.

6. 6

   Allow the cake to cool a little in its tin while you mix together the sugar and lemon juice to drizzle over the cake.

7. 7

   Pierce the warm cake all over using the skewer or a fork and then pour over the sweetened lemon juice.

8. 8

   This will be absorbed into the cake, forming a sugary crust on the cake's surface as it dries.

9. 9

   Leave the cake in its tin until completely cool and then cut into slices to serve.

* Per serving · 4 servings · Values may vary.