About this recipe: Enjoy a rich slice of lemon drizzle cake that's gluten free! Or instead of a cake, make a dozen large muffins (or 16 small-case muffins) from this recipe. Simply decrease the baking time as needed.
Decorate with hundreds-n-thousands (multi-coloured sugar strands), or fresh raspberries or other soft fruit, or with additional lemon zest. Poking the loaf cake all over with a skewer ensures the lemon syrup is absorbed.
For those who've saved this recipe before, I've deleted the xanthum gum Oct 2015, as the texture is improved without it. The recipe picture shows muffins topped with homemade lemon curd instead of lemon syrup drizzle - my local church group highly recommended this option! - 28 Oct 2015