We've transformed this classic bake into an easy gluten-free loaf cake. If your recipe doesn't need to be gluten-free, you can swap the flour for regular self-raising flour. Serve warm with a little sweetened whipped cream, for a quick summer dessert.
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Yields:
8 - 10 serving(s)
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Cal/Serv:
424
Ingredients
175g
unsalted butter, softened, plus extra to grease
175g
caster sugar
4
medium eggs, lightly beaten
3
lemons
125g
gluten-free self-raising flour
50g
ground almonds
75g
sugar cubes
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g loaf tin with parchment paper. In a large bowl, beat together the butter and sugar with an electric hand whisk until pale and fluffy, about 5min. Gradually beat in the eggs, followed by the finely grated zest of 2 of the lemons and the juice of ½ a lemon.
Step 2
Fold the flour and ground almonds into the butter mixture, then spoon into the tin and bake for 40-50min or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10min, then invert on to a wire rack to cool.
Step 3
Meanwhile, put the sugar cubes into a small bowl with the juice of 1½ lemons and the pared zest of 1 lemon (you will have 1 zested but un-juiced lemon left over). Soak for 5min, then use the back of a spoon to crush the cubes roughly. Spoon over the warm cake and leave to cool completely before serving in slices.
To store keep the cake in an airtight container for up to four days.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
