Sunday Bakes! Don't Worry About The Flour With This Lemon Drizzle Cake
08:30:00
Hey Lovelies,
If like me you have had to go to the shops for the essential
items, you will have seen that there is no flour. None at all. This has caused
a lot of problems for many, especially with so many of us turning to baking the
items we can’t get in shops or online.
This got me thinking about today’s Sunday Bake. I wanted to
provide you all with a recipe that wouldn’t need it. And luckily, I found one.
This is a great bake that the whole family can join in with or that you can
enjoy with yourself. The more the merrier.
Get those aprons on and get baking this classic Lemon
Drizzle cake lovelies…
Ingredients
- 200g Butter, Softened
- 200g Golden Caster Sugar
- 4 Eggs
- 175g Ground Almond
- 250g Mashed Potato
- Zest from Three Lemons
- 2 Tsp Gluten-Free Baking Powder
- 4 Tbsp Granulated Sugar
- Juice from One Lemon
Tools
- 20cm Round Cake Tin
- Greaseproof Paper
- Fork
- Mixing Spoon
- Cooling Rack
Method
- Preheat the oven to 180C/fan 160C/gas 4 and butter and line a deep, 20cm round cake tin.
- Beat the sugar and butter together, before gradually adding the eggs, beating after each one.
- Then, fold in the almonds, cold mashed potato, lemon zest and baking powder.
- Pour into the tin, level the top and bake for 40-45 mins or until golden and a skewer comes out clean when inserted.
- Turn out onto the cooling rack and leave to cool for 10 mins.
- Whilst waiting for it to cool, mix the granulated sugar and the lemon juice together.
- Spoon the mixture over the top of the cake, letting it drip down the sides.
- Allow the cake cool completely before serving on its own or with your favourite sides, such as custard, cream or ice cream.
Don’t forget to share your creations with me lovelies!
Joey X
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