And, as I’m sure you can guess, this can lead to an unpleasant cake texture. Now, room temperature ingredients are really important here – if the eggs or milk (or both) are too cold, the softened butter you’ve incorporated into the dry ingredients will firm up, resulting in pockets of butter that will melt on baking. Then, we’ll mix together the wet ingredients: room temperature eggs, room temperature (or warm) milk, a splash of vanilla and lemon juice.Īdd the wet ingredients to the dry, and mix mix mix. We’re not playing around here – this lemon drizzle cake has big bold flavours, and adding a small mountain of lemon zest into the cake batter plays a huge role in this. The “reverse creaming method” gives a much finer cake crumb and a velvety texture that works wonderfully with the zesty lemon flavour. What we’re using instead is the so-called “reverse creaming method”, where you combine the butter with the dry ingredients until you get a mixture resembling breadcrumbs. That’s called a standard “creaming method”. You’re probably used to creaming together butter and sugar, then adding eggs, and then mixing in the dry ingredients. Next up: softened butter – straight into the dry ingredients. The addition of almond flour, however, is strongly recommended – it makes the lemon drizzle cake extra moist and delicate, without the almond flavour coming through too strongly. If you don’t need the cake to be gluten free, you can definitely use regular all-purpose flour.
#Loopy lemon free
We start with the dry ingredients – as this is a gluten free lemon drizzle cake, we’ll use a gluten free flour blend (the one I use contains only rice, potato and maize flour), almond flour, a pinch of xanthan gum, baking powder, sugar and salt. (And, no, you can’t tell it’s gluten free!)īefore we get to the bits and bobs of making this wonderful cake – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips! In fact, if you put a brownie and a piece of this cake in front of me right now… I’ll chose the cake.Īnd if you know me even just a tiny little bit, you know that this is a shocking thing for me to say – and it should tell you everything you need to know about how AMAZING this gluten free lemon drizzle cake really is. It’s easy to love this lemon drizzle cake.
Of course, the perfect lemon drizzle cake should also be easy to make, regardless of your baking skill level – as well as looking like it’s come straight out of a glossy food magazine.Īnd… well, this is it.
#Loopy lemon crack
a beautiful domed shape, with a crack down the middle (for that rustic appearance), and.a delicious lemon icing that hardens on drying to give a delicious texture when you take a bite,.a balance of sweetness and zesty freshness from the lemons,.
a delicate crumb – neither too crumbly nor too dense or wet,.Okay, let’s first consider what makes the perfect lemon drizzle cake: With so many (delicious and wonderful) recipes out there, how can I possibly maintain that this recipe is the best possible? Thank you for supporting The Loopy Whisk.Ī grand statement indeed, to claim to have made the perfect gluten free lemon drizzle cake. For more info, check out the Disclosure Policy. This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Although, with how absolutely delicious it is, it would be welcome at any and all occasions. It’s the perfect everyday dessert that’s easy to prepare, and a joy to eat. Intensely lemony, moist and with a delicate crumb, this gluten free lemon drizzle cake has it all.
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