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If you wanted to make this recipe dairy free it’s really simple! Just switch the butter for Stork baking block and use dairy-free milk such as almond or soya milk. Then you’ll have a gluten and dairy free lemon drizzle cake.
The gluten free lemon drizzle cake lasts about 3 – 4 days in a closed container in a cool dry place. And even with it being gluten free, it lasts just as long as a cake made from regular all-purpose flour – purely due to the addition of almond flour, which keeps the cake moist and wonderful.
Ingredients. 1 175g caster sugar. 2 175g butter, softened (or dairy free alternative) 3 3 lemons, used in both the cake and the drizzle! 4 3 medium eggs. 5 100g gluten free self raising flour. 6 75g ground almonds. 7 100g demerara sugar (use caster sugar instead if you intend to add the optional white icing on top)
This gluten free lemon drizzle cake bakes to perfection at 355 ºF (180 ºC) in exactly one hour. But because all ovens are slightly different (and frequently incorrectly calibrated), I recommend doing a “toothpick test”. Use a toothpick of a skewer and insert it into the middle part of the cake.
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