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How to make gluten-free lemon drizzle cakes, served with freeze and dried raspberries: the classic lemon drizzle cake recipe, here in the gluten-free version.
- Preparation time
- Cooking time
- Recipe category Dessert
- Recipe yield 6
To prepare the gluten-free lemon drizzle cake start heating the oven to 180°C (160° fan).
Grease 6 x 10cm x 6cm mini loaf tins.
Place all the cake ingredients in a mixing bowl and beat well until blended.
Spoon into the tins and bake for 25-30 minutes, until a skewer inserted in the centre comes out clean.
Cool the gluten-free lemon drizzle cakes completely in the tins.
Sift the icing sugar into a bowl and beat in just enough lemon juice to make a smooth thick icing.
Drizzle over the cakes and sprinkle with freeze dried raspberries.
Leave the gluten-free lemon drizzle cake to set.