If you are looking for a bit of zest in your life, this recipe is for you. This lemon traybake is light, delicate and full of flavour. A gluten free twist on a classic lemon drizzle!
Baked in a tray and cut into squares, this cake is perfect for sharing out with a cup of tea.
For the cake:
- 5oz / 140g gluten free self raising flour (I am using Doves Farm)
- 5oz / 140g ground almonds
- 8oz/ 225g caster sugar
- 8oz / 225g butter
- 2 teaspoons baking powder
- 4 eggs
- 2 lemons (zest of both, juice of just 1)
For the icing:
- 7oz / 200g icing sugar (sifted)
- 15ml warm water or milk (depending on the type of icing you like – milk gives a creamier taste)
- 1 lemon zest and juice
- Preheat the oven to 160°C / Gas Mark 3. Grease and line a square baking tray. I am using a 22″x22″ tin.
- In a bowl combine ALL the cake ingredients and mix well with an electric whisk.
- Bake for approx 30 minutes until slightly golden on the top. If you poke a skewer through the sponge and it comes out clean, you know it is done.
- Whilst the cake is cooling, combine the wet ingredients into the icing sugar gradually to form a smooth yet fairly thick icing. Add more icing sugar and water as required to get the desired consistency (in this case it is better for the icing to be too thick than too runny).
- Once the sponge is completely cool layer the icing over the top, distributing it evenly with a spoon or spatula. Sprinkle with the zest of 1 lemon and leave to set before slicing into squares.
Once I left the butter out of this recipe completely and it was still moist and tasted fantastic – so if you are looking to cut out some fats or watch your cholesterol, then give this a go!
You know what they say, when life gives you lemons…. turn them into cake! Right?