Blackberry & Lemon Drizzle Cake (Gluten Free)
Lemon drizzle is such a classic. It’s the perfect cake to pair with a cup of tea in the afternoon, and the combination of zingy lemon with a sweet, sugary drizzle just works perfectly.
I’ve wanted to make a lemon drizzle for a while, but since there are so many similar recipes for delicious gluten free lemon drizzle cakes out there I thought I would mix it up a bit! I settled on adding blackberries to the mix, and I am so pleased with that decision.
This cake is probably my favourite I’ve made so far. The sweet blackberries really add something to the tang of the lemon drizzle cake, and also make it even more moist. Plus it would be the perfect cake to make in Autumn for those of us who love blackberry picking but aren’t so keen on crumble.
If you wanted to make this dairy free, you could do so easily by swapping the butter for dairy free. The Stork original baking block is naturally dairy free, and I’ve used it in a lemon drizzle before with great results.
I use xanthan gum in my cakes as I find it really helps with the texture - no crumbly gluten free cakes! However, as there is a fair amount of moisture in this cake you could leave it out and still get great results.
If you make my blackberry & lemon drizzle cake, I’d love to see the results! You can share them with me on Instagram @the.gfg
Ingredients
For the cake
175g gluten free self raising flour (I use Doves Farm)
175g caster sugar
175g unsalted butter, softened
3 eggs
1tsp xanthan gum (optional)
1tsp baking powder
150g blackberries
Zest of 1 lemon (note: you need 2 lemons in total)
For the drizzle
100g caster sugar
Juice of 1 large lemon
For the icing
110g icing sugar
Juice of 1 lemon
Method
Preheat the oven to 180° C. Grease a loaf tin with butter or oil.
Add all of your dry ingredients (flour, caster sugar, lemon zest, baking powder and xantham gum) to a large bowl and combine.
Add the butter and whisk with an electric whisk until it resembles breadcrumbs. Add the eggs one at a time, mixing until you have a lump free batter.
Put half of the blackberries aside for decoration. Coat the blackberries for the cake in a little gluten free flour, and gently fold into the batter. Pour the batter into the loaf tin.
Bake for 45 minutes or until a skewer inserted into the cake comes out clean.
Meanwhile, make the drizzle by mixing the caster sugar and lemon juice. Once the cake is ready and while it is still hot, poke holes all over the cake using a skewer (or for an at home alternative a dry piece of spaghetti) and pour the drizzle over the cake.
Leave to cool while you make the icing. Combine the icing sugar and lemon juice, drizzling over the cake once completely cooled.
Decorate with blackberries and lemon zest.
