Lemon drizzle cake was my baking go-to growing up, a recipe I made constantly. Of course the recipe in question was anything but healthy, packed full of dairy and refined sugars. I decided to recreate this recipe in a healthier way for the easter weekend with great success. Whilst being gluten free the almond flour makes it light and fluffy, a cake I’ll be making time and time again!
175 g dairy free butter (I use biona)
175 g xylitol (+ 70g xylitol for topping)
4 medium eggs, lightly beaten
125 g gluten-free self-raising flour
50 g ground almonds
Preheat the oven to 180 degrees celsius (350 F) grease and line a 2 lb loaf tin with parchment paper.
Start by softening the butter and adding it in to a bowl with the xylitol, beat with an electric hand whisk until fluffy.. about 4-6 minutes. If you don’t have a hand whisk you can whisk manually, or use a blender.
Slowly beat in the eggs
Add the zest of 2 lemons and the juice of 1/2 a lemon
Fold in the flour and ground almonds.
Pour the mixture into the lined tin and bake for around 45 minutes until you can stick a skewer or knife into the loaf and it comes out clean. Leave to cool in the tin for 15 minutes before transferring to a wire wrack to completely cool.
Whilst it’s baking make the sweet lemon drizzle by combining juice of 1 and 1/2 lemons and the zest of half a lemon with the 70g of xylitol, mix well. Pour this over the loaf once its transferred to the wire wrack and leave it to cool.