Lucy's Gluten Free Lemon Maple Drizzle Cake
Bright, zesty, and beautifully balanced – this Lemon Maple Drizzle Cake is a little slice of sunshine. Made with Lucy’s The White One Bread Mix, it’s light yet moist, soaked in tangy-sweet lemon maple syrup, and finished with the creamiest cashew maple icing. With lemons in season, now is the perfect time to bake this cake – top with a few fresh flowers from the garden for a charming finish.
Ingredients:
- 220g Lucy’s The White One Bread Mix
- 2 eggs
- 100g super soft butter
- Zest of 2 lemons
- 2 tbsp vanilla essence
- 200g brown sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- 150g vanilla coconut yoghurt
Syrup Ingredients:
- 60g lemon juice
- 70g maple syrup
Method
- Preheat oven to 180°C and prepare a cake tin.
- Using an electric mixer, whisk butter until fluffy. Add eggs and continue until very light.
- Add lemon zest, vanilla, and sugar. Continue whisking until creamy and light.
- Sift in Lucy's The White One Bread Mix, baking powder, and salt. Gently fold until just incorporated.
- Add coconut yoghurt and fold in gently until combined.
- Pour batter into prepared cake tin and bake for 1 hour. Do not open the oven until at least 45 minutes have passed.
- While the cake bakes, mix lemon juice and maple syrup. As soon as the cake comes out of the oven, pour syrup over the cake and leave to cool in the tin.
Cashew Maple Icing Ingredients
- 190g cashews (soaked in hot water for 2 hours, then drained)
- 150g vanilla coconut yoghurt
- 160g maple syrup
- 30g coconut oil
- Juice of 2 lemons
- 3 tsp vanilla essence
Method
- Place cashews in a blender and blitz quickly.
- Add all remaining ingredients and blend until silky smooth.
- Transfer mixture to a container and freeze for 45 minutes.
- Whisk well, then return to freezer for another 45 minutes.
- Whisk once more, then store in the fridge until ready to use.
Bread Mixes
