About this recipe:I love lemon drizzle cake with a passion, so when I learned I could no longer eat wheat I was not impressed with the prospect of a lemon drizzle-free life. I've yet to find a shop-bought GF cake that actually has the texture of cake, which leaves cake-free misery and making my own as the only options. This recipe is adapted from the basic sponge recipe that my mum taught me when I was about four. I think that sponge recipe probably came from one of the ancient Bero books that you used to get if you bought enough bags of flour.
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Method Prep:20min › Cook:20min › Ready in:40min
Cream the butter and demerara sugar together. Beat in the egg.
Mix the two kinds of flour together and stir them into the butter mixture. Add the lemon juice - I recommend the juice of a whole lemon, but you might want to adjust this to taste.
Grease a muffin tray, or break out the paper cases or grab your silicone cases and divide the mixture into a dozen fairy cakes.
Bake at 180 C / Gas 4. I use silicone cases and baking takes about 20 minutes. The cakes stay very pale on top, so the toothpick test is advisable to be sure they're ready.
Take the juice of the second lemon and add icing sugar until you reach a consistency you like. My preference is for runny icing, which I apply to the cakes while they're still warm by drizzling it over them from a teaspoon.