Lemon drizzle cake…

We’re always looking for new cakes that the whole family can enjoy, including our non allergy family members.

Before Roo was diagnosed with multiple allergies we would always make a lemon drizzle cake for when our grandparents visited on a Sunday. I thought it was about time we found a recipe that everyone could enjoy.

My main aim when creating these recipes is to make a product that everyone can enjoy so Roo is not left out or told he can’t have the same as everyone else. He experiences that enough when we’re out and about!

You can make this cake with eggs or with an egg replacement and it works beautifully both ways.

  • 175g gluten free self raising flour (we use Doves Farm)
  • 175g caster sugar
  • 1 tsp baking powder
  • 100g dairy free butter (we used a dairy free baking butter we found in Tesco for this cake)
  • 2 eggs or the equivalent egg replacer (we trialled this with orgran)
  • 2 tablespoons vegetable oil.
  • 4 tablespoons dairy free milk (we use koko coconut milk)
  • Grated rind of 1 lemon
  • 100g caster sugar – For Glaze
  • Juice of 1 lemon – For Glaze


  1. Preheat the oven to 180c and line a large loaf tin. 
  2. If using the egg replacer prepare this now. 
  3. Into a large bowl, add the butter, flour, sugar, baking powder, eggs or replacement, vegetable oil and milk. Combine until the mixture is completely lump free and smooth. 
  4. Pour the batter into the prepared loaf tin. Place in the oven to bake for 35-40 minutes. Once cooked a skewer inserted in the centre should come out clean. 
  5. Remove from the oven. Immediately prepare the glaze by mixing the sugar and lemon juice together. 
  6. Lightly stab the cake with the skewer a couple of times and pour the glaze over the cake. This aids the mixture soaking right through the cake.
  7. Allow to cool before serving and enjoy! 

*Recipe originally found at The Intolerant Gourmand*


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