This Mary Berry Gluten-Free Lemon Drizzle Cake is a moist and zesty recipe, which is made with ground almonds and a crunchy sugar topping. It’s a classic, foolproof recipe, ready in about 1 hour plus cooling time.
Mary Berry Gluten-Free Lemon Drizzle Cake Ingredients
For the Cake:
- 175g (6oz) softened butter
- 175g (6oz) caster sugar
- 3 large eggs
- 125g (4.5oz) gluten-free self-raising flour (blend must contain xanthan gum)
- 50g (2oz) ground almonds
- 1 tsp gluten-free baking powder
- Zest of 2 large lemons
For the Crunchy Drizzle:
- 100g (3.5oz) granulated sugar
- Juice of 2 large lemons
How To Make Mary Berry Gluten-Free Lemon Drizzle Cake
- Prepare the Oven and Tin: Preheat the oven to 350°F (180°C / 160°C Fan). Grease a 2lb loaf tin and line it with a strip of parchment paper that overhangs the long sides to make it easy to lift out later.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and caster sugar together with an electric mixer until the mixture is pale and fluffy.
- Add Eggs and Zest: Add the eggs one at a time, beating well after each addition. Stir in the finely grated lemon zest.
- Fold in Dry Ingredients: In a separate bowl, whisk together the gluten-free self-raising flour, ground almonds, and gluten-free baking powder. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Bake the Cake: Spoon the batter into the prepared loaf tin and level the top. Bake for 45 to 50 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
- Prepare the Drizzle: While the cake is baking, prepare the crunchy topping. In a small bowl, simply mix together the granulated sugar and the lemon juice.
- Drizzle the Cake: As soon as the cake comes out of the oven, and while it is still hot and in the tin, poke holes all over the surface with a skewer. Pour the lemon and sugar mixture evenly over the top of the cake.
- Cool and Serve: Let the cake cool completely in the tin. This is a crucial step that allows the drizzle to soak in and form a delicious, crunchy crust. Once cool, use the parchment paper handles to lift the cake out of the tin. Slice and serve.
Recipe Tips
- How do I get the most moist gluten-free cake? The ground almonds are key in this recipe. They add moisture and structure, preventing the cake from becoming dry, which can sometimes happen with gluten-free bakes.
- How do I get the perfect crunchy topping? The secret is to pour the drizzle over the cake while it is still hot from the oven. This allows the lemon juice to soak into the sponge, leaving the granulated sugar on top to form a crisp, crunchy shell as it cools.
- Why did my gluten-free cake turn out gritty? Some gluten-free flour blends can have a slightly gritty texture. To help prevent this, you can let the mixed batter rest for 10-15 minutes before pouring it into the tin. This allows the flour to fully hydrate.
- What’s the best gluten-free flour to use? A store-bought gluten-free self-raising flour blend is the easiest and most reliable option. For the best structure, make sure the blend you choose contains xanthan gum.
What To Serve With Gluten-Free Lemon Drizzle Cake
This zesty and sweet loaf cake is a classic for a reason and is perfect on its own, especially with:
- A hot cup of Earl Grey or English Breakfast tea.
- A simple cup of black coffee.
How To Store Gluten-Free Lemon Drizzle Cake
Store: The cake will keep beautifully in an airtight container at room temperature for up to 3 days. Gluten-free cakes can dry out faster than their wheat-based counterparts, so proper storage is key.
Gluten-Free Lemon Drizzle Cake Nutrition Facts
- Calories: ~420 kcal per slice
- Protein: 5g
- Fat: 22g
- Carbohydrates: 50g
- Sugar: 38g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. You can substitute the butter with a block-style dairy-free butter substitute for both the cake and the drizzle.
Sinking is often caused by underbaking or opening the oven door too early. A sudden drop in temperature can cause the rising cake to collapse. Make sure to bake it for the full time and test it with a skewer to ensure the center is fully cooked before removing it from the oven.
Yes, this cake freezes very well. Once completely cool, you can freeze the entire loaf or individual slices. Wrap it tightly in a double layer of plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw at room temperature.
Mary Berry Gluten-Free Lemon Drizzle Cake Recipe
Description
A classic, moist, and intensely zesty lemon drizzle cake made completely gluten-free with ground almonds for a tender crumb and a signature crunchy lemon sugar topping.
Ingredients
Instructions
- Preheat oven to 350°F (180°C). Grease and line a 2lb loaf tin.
- Cream the butter and sugar until fluffy. Beat in the eggs one at a time, then stir in the lemon zest.
- Fold in the gluten-free flour, ground almonds, and baking powder until just combined.
- Pour the batter into the prepared loaf tin and bake for 45-50 minutes, until a skewer comes out clean.
- While the cake bakes, mix the granulated sugar and lemon juice together for the drizzle.
- As soon as the cake is out of the oven, poke holes all over the top with a skewer and pour the drizzle over the hot cake.
- Let the cake cool completely in the tin before slicing.
Notes
- Using ground almonds is key to a moist gluten-free sponge.
- Pouring the drizzle over the hot cake while it’s still in the tin is essential for the crunchy topping and moist sponge.
- If the cake is browning too quickly, cover it loosely with foil for the last part of baking.
- Store in an airtight container at room temperature for the best texture.
