Gluten Free Lemon & Yoghurt Loaf
Gluten Free Lemon & Yoghurt Loaf
A moist, delicious gluten free lemon drizzle cake
Gluten Free Lemon & Yoghurt Loaf Recipe
Gluten Free Lemon & Yoghurt Loaf is a moist, light and flavoursome cake that can be made with a good quality gluten free flour, or if gluten is not a problem then a regular flour will work just as well.
Who doesn’t like a slice of lemon drizzle cake? It is one of my favourites, but to get the sponge moist without looking wet or soggy can be a trial. Most bought cakes come in some sort of plastic or plastic & carboard combination packaging so if you want to go plastic free then its good to make your own.
This is a recipe that I have adapted over the years to become what it is today, and I personally think that my adaptations are for the better. But if you want to try the original it is from the hummingbird bakery ‘cake days’ recipe book, page 104. Orange, Almond & Yoghurt Loaf.
I have also chosen to use a good quality gluten free flour as we have a Coeliac in the family but you really wouldn’t know you were eating gluten free with this recipe. There is no compromise with flavour when you choose a good quality gluten free flour.
Here’s my version:
YOU WILL NEED:
190g (7oz) unsalted, soft butter plus a little extra for greasing the tin
190g (7oz) caster sugar, plus a little extra for the topping
3 large eggs
250g (9oz) of Freee by Doves Farm Gluten Free Self Raising Flour
1oz plain yoghurt
1 tsp vanilla essence
2 lemons
METHOD:
Pre-heat the oven to 170 degrees C (325 F). Grease a 1lb loaf tin, and coat well with flour.
Finely grate the lemon peel. Then set the lemons aside for now.
Using a mixer with the ‘K’ attachment if you have it, if not then get busy with the wooden spoon, cream together the butter, lemon zest and sugar until light and fluffy. Do use butter that is already soft.
Add the eggs, one at a time, ensuring to whisk well after each egg. Scrape down the sides to ensure all the eggs and butter are properly mixed together.
Add the flour (the original recipe calls for 7oz plain flour, 2oz ground almonds and 1 tsp of baking powder and that too is a lovely choice, but I have not tried the ground almonds with the gluten free flour yet - but experiment and see what you prefer) into the creamed mixture. I like to set the mixer on slow and gradually add the flour in a tablespoon at a time, don’t put the mixer too high otherwise you will be clearing up a big floury mess as the Dove’s Farm Gluten Free SR Flour is very fine.
When the flour is fully incorporated add the vanilla essence and yoghurt and mix gently until they are incorporated well.
Pour the batter into the prepared loaf tin and place in the centre of the oven for around 50 to 60 minutes, or until the sponge is firm on top and a skewer inserted into the centre of the loaf comes out clean. Remove the loaf from the oven & tin, place on a plate or cooling rack with a plate under it.
Squeeze the juice from the lemons that you set aside earlier and warm gently in a saucepan with a desert spoon of caster sugar. Once the sugar has dissolve remove from the heat. Take your skewer or a sharp thin knife and make several holes into the top of the cake. Don’t go all the way through the cake but go as deep as you can without breaking the bottom. 6 or 7 should suffice, evenly spacing them over the cake. Slowly pour the lemon drizzle mix over the cake allowing it to soak into the sponge through the holes. (If you aren’t sure about this stage try cooking the cake in greaseproof paper or a paper wrapper - but that’s not really zero waste so its up to you.) Allow the cake to cool.
Drizzling the lemon over the cake this way gives little intense bites of lemon here and there and it simply divine.
I would love to hear how your cake baking went so please drop us a line or write a comment below.