Photo: David Holifield
Gluten free lemon drizzle cake recipe
9 ingredients
20 min + 50 min
8 people
openrecipes
Good lemon drizzle cake tastes heaven sent and this particular version is worth its weight in sugary, lemony gold. I love to serve it on a warm afternoon with a pot of tea and lots of friends to ooh and ah over it.
Estimated Nutrition (whole recipe, rough)
1216
Calories
38g
Protein
40g
Fat
176g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sunflower | 1 oz (28g) hulled | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spread | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 225 Pure Sunflower Spread (dairy-free margarine), plus extra for greasing
- g golden caster sugar
- 225 heaped tsp egg replacer (ideally Orgran) whisked with 8 tbsp water
- g gluten-free self-raising flour
- 4 xanthan gum
- 225 lemon, grated zest only
- g rice milk
- 1 golden caster sugar
- tsp lemons, juice only
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes