About this recipe: This gluten free cake is a family standby. Moist, very lemony and a standard gluten free recipe so no need to adjust ingredients.
AGA - On grid shelf on floor of roasting oven with cold shelf on second set of runners.
I made this to take away on holiday, as my daughter is gluten free...she loved it and so did the rest of us. Looked good...tasted good....easy to make!! - 25 Jul 2013
Sadly, this turned out really soggy for me - probably my fault. Great taste though. - 06 Oct 2014
I had two unwaxed lemons so used the zest and juice of both. (and also used icing sugar instead of caster for the drizzle) My oven tends to run hot so I wanted to take it out after 30 minutes but left it in for another 10 minutes after turning the oven off as the cake was so wobbly in the middle. I'm new to gluten-free baking so was suspicious of the look of the batter as I put it into the loaf tin ... but it did rise quite well. - 18 Mar 2013