Lemon Drizzle Cake

Posted on July 14th, 2014

A recipe rescued from disaster

Last week our fridge freezer failed. The fridge froze ands the freezer began to defrost. With a large family and a spare freezer I managed to use or save most things, however in the bottom of the fridge were 4 frozen lemons, ready for my evening Gin a Tonics. Not that I need that many you understand but they were on a deal. Anyway it wasn’t much of a bargain when they were all frozen solid and I was scratching my head as to how to do anything but throw them out when inspiration struck. I had a recipe I use for orange cake that involves boiling the whole oranges so I thought I would try adapting it to make a lemon cake and am pleased to report it worked perfectly.

Lemon Drizzle Cake

About this cake

This cake is ideal for any celiac as it contains no flour, it is also free from butter, oils or margarine and packed with goodness. The texture is so soft and moist it is best eaten as a desert with a spoon when cooked as a whole cake, though I also made some little cup cakes which the kids enjoyed in their packed lunches. I would recommend storing it in the fridge where it will keep happily for a week. Unlike most cakes, just placing it in an airtight container will only keep it fresh for a couple of days.

IngredientsLemon drizzle cake ingredients

4 whole lemons washed

300g granulated sugar

6 eggs separated

200g ground almonds

1 teaspoon baking powder

 

Method

1. Boil the lemons for an hour, no need to freeze first! 

 

Lemon Drizzle cake - boiling the lemons

2.Whisk the egg whites till it holds in fluffy peaks.

 Lemon Drizzlew Cake Whisking Egg Whites

3. Drain and Liquidize the whole lemons

 

Lemon Drizzle Cake - Liquidized Lemons

4. Mix the egg yolks, almonds, sugar and baking powder into the liquidized lemons. 

Lemon Drizzle cake - Add all other ingredients

5. Fold in the egg whites

Lemon Drizzle Cake -Folding in Egg Whites

 

6. Transfer to a 9 inch / 20cm greased or lined cake tin or smaller and fill some cup cases as I did. You can fill to close to the top as the mixture tends to set where it is rather than rise with the folded egg whites providing the lightness to the cake.

Lemon Drizzle Cake - Filling Cake Cases

7. Bake in a preheated oven 180 degrees for about an hour for a large cake and about 15 minutes for cup cakes till  the middle feels just firm to touch. I covered the large cake with foil to prevent the top from burning. 

 

Lemon Drizzle Cake - Baking

8. Leave to cool.

Serving

Turn out and dust the cakes with icing sugar.

Lemon Cupcakes

 

To make a delicious desert out of the larger cake boil 200ml of water with 100g granulated sugar and reduce. Remove from the heat and squeeze in juice of 1 lemon and a few drops of vanilla essence. Stir in a spoonful of golden syrup and drizzle over the top with a good dollop of whipped cream or greek yogurt.

 Lemon Drizzle Cake Served

Linking up with What’s the Story, Magic Moments, Tasty Tuesday  Recipe of the Week & Bake of the week