When life hands you lemons, make my gluten free lemon drizzle traybake recipe! It’s also dairy free and low FODMAP too, how about that?
Life can be mega stressful and when I’m stressed, I tend to bake. It just seems to make all my cares go away, plus then you’ve got something beautiful to show for your time (hopefully!!) And that’s sorta how my gluten free lemon drizzle traybake recipe was born…
And it’s only recently that I realised… without baking, I am so ill-equipped to deal with stress! I think most normal people can just tackle their problems head on, but I am definitely a ‘bury my head in the sand’ kinda gal.
(anyone else the same?!)
But sadly, I’ve had less and less time to bake recently and honestly. It’s sort of like my stress relief… and without it, I’ve been really going a little bit doo-lally!
So I said to myself “right, no more work, no more e-mails, no more invoices until you’ve baked a cake!!!” So I rushed to my kitchen and whipped up a cake with whatever I had in my cupboards…
And it looked a little something like my gluten free lemon drizzle traybake recipe!
And honestly, it really is one of those cakes that is so simple to bake. I find that the complicated cakes just end up making me more stressed, which sorta defeats the point!!
You only need one-bowl for your sponge mixture too, which means less washing up – something I will never complain about any time soon!
Once you’ve whipped up your sponge mixture, simply spoon the mixture into your prepared baking tin and pop it in the oven. Then all that’s left to do is make the drizzle, drizzle it on and grate some lemon zest on top.
So yeah – my gluten free lemon drizzle traybake recipe is not only great stress relief, but it’s also easy peasy, lemon squeezy!
So basically what I’m waffling on about in this post is this: never underestimate the power of a really simple recipe when you’re feeling a bit worn down and nothing else seems to cheer you up.
I think everyone needs a little creative outlet to keep you on the right track and baking is definitely mine!
I hope you enjoy making my gluten free lemon drizzle traybake recipe as much as I did. Here it is ??
Gluten Free Lemon Drizzle Traybake Recipe (dairy free, low FODMAP)
My gluten free lemon drizzle traybake recipe is sooo easy to bake at home and it's dairy free and low FODMAP too! Who fancies a slice?!
Ingredients
For the cake
- 400 g butter (for dairy free use dairy free spread or margarine)
- 350 g caster sugar (golden caster sugar works well too)
- 6 eggs
- 4 lemons, zested
- 1-2 tsp lemon juice
- 225 g gluten free self raising flour
- 170 g ground almonds
For the drizzle
- 175 g granulated sugar (less fine than caster so gives a better topping)
- 2 lemons, juiced
- lemon zest (to sprinkle on top at the end!)
Instructions
Preheat your oven to 160C fan. Prepare a rectangular baking tin - mine is approx 32cm x 21.5cm. I grease the tin and then use baking paper - the baking paper should go over the edges so you can lift out the cake once it's cooled.
Beat together the butter or dairy free spread and caster sugar.
Add the grated lemon zest of 4 lemons and beat until light and fluffy.
Add the eggs (add these one at a time and beat each thoroughly until combined before adding the next). Add your lemon juice at this point too.
Sift in your gluten free flour & fold it in.
Fold in your ground almonds.
Spoon the mixture into the prepared tin.Bake for about 55-60 minutes, until golden and cooked through.
Whilst your cake is baking, mix thoroughly together the juice of 2 large lemons and your granulated sugar for your drizzle.
Remove your cake from the oven and poke a skewer through it - if it comes out clean. then it's done!
Whilst the cake is still pretty warm, poke holes all over the top of it and gradually pour over the drizzle. (It seems like a lot of drizzle but the cake will absorb it quickly so keep adding a little at a time to make it super moist!)
Sprinkle the top of the cake with lemon zest.
Leave to cool in the tin and then lift out, using the baking paper and place on a cooling rack.
Cut a thin strip off each side (but don't waste, they can be enjoyed!!). Then cut the sponge into squares. Enjoy!
Thanks for reading all about my gluten free lemon drizzle traybake recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!
Any questions about the recipe? Please do let me know by following me onInstagram and leaving me a comment on a recent photo!
Thanks for reading,
Becky xxx
Oh and don’t forget to pin this for later!
Gluten-Free Recipe
FAQs
Let Your Batters & Doughs Rest
We recommend covering your batters and doughs and letting them rest for at least half an hour. Note: This will also help batters become thicker and doughs to firm up.
Does gluten free flour take longer to bake? ›
Because gluten-free batters contain more liquid than traditional versions, they typically take longer to bake. If you remove them from the oven too soon, you may develop a gummy, mushy texture.
Why is my gluten-free cake sinking in the middle? ›
YOUR CAKE IS SINKING IN THE MIDDLE OR NOT RISING
You may not have used enough raising agents. I do recommend experimenting with double action baking powders. Otherwise try using 25 percent more chemical raising agents (baking soda or baking powder) if you're converting a recipe to gluten free.
How do you know when gluten-free cupcakes are done? ›
A timer is often the best way to tell when your gluten-free baked goods are done because visual cues can be misleading. 2. A well-calibrated oven is crucial for gluten-free baking. Use a good oven thermometer and place it as close to the center of the oven as possible.
What is the trick to baking with gluten-free flour? ›
2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.
Can I just replace flour with gluten-free flour? ›
If the original recipe calls for 260 grams of all-purpose flour, substitute with 260 grams of your blend. Beat the batter more. Because gluten-free flours provide less structure than all-purpose, the batter or dough you make with them may require more beating than that which you are accustomed.
Is xanthan gum necessary for gluten free baking? ›
Xanthan Gum adds thickness and viscosity to gluten-free breads and other baked goods. Without xanthan gum, your gluten-free baked goods would be dry, crumbly and flat. Because xanthan gum is gluten-free and vegan, it's the preferred thickener for those home bakers with food allergies.
How do you add moisture to gluten free baking? ›
Add more fat or liquid: It might just be that you need a bit more moisture in your recipe, especially if you're converting a regular “gluten-ful” recipe to gluten-free. Try adding anywhere from ¼ to ½ cup of liquid or fat to the recipe and see if that helps.
What does baking soda do in gluten free baking? ›
Texture and Rise: Gluten-free baking often requires a bit of finesse to achieve the desired rise and texture. Baking soda's reaction with an acid can help achieve that necessary lift, while baking powder provides an extra boost when the batter or dough is exposed to heat.
Why do gluten-free cakes taste grainy? ›
The Cake Is Gritty:
If your cake turned out gritty, you used a gluten free flour blend that isn't milled as finely. Usually, rice flour is the main culprit of gritty gluten free cake.
Xanthan gum (along with other thickeners like guar gum and arrowroot) acts like a binder in gluten-free baked goods to maintain their structure. Without it, there's a good chance that your brownies or muffin will crumble and fall apart.
How do you make gluten-free cake less crumbly? ›
Adding xanthan gum, to some extent, replaces the elastic qualities that gluten-free flours lack. This helps to reduce the risk of your cake crumbling and falling apart.
Can you overbeat a gluten-free cake? ›
Over-mixing can beat too much air into the batter and cause it to collapse. Less is more with mixing a gluten free cake batter — try to blend the batters for less than one minute.
Can you over mix gluten free cake batter? ›
However, you can actually mix a batter containing xanthan and/or guar gum to a point of diminishing returns. You can overwork the gums and end up with a stringy cake batter or rubbery cookie dough. (Having said that, doing this takes some work. Just don't take your aggressions out on a gluten-free cake batter.)
Why are gluten-free baked goods so dry? ›
Some gluten free flours will produce a cake which is on the dry side. This might be due to the lack of gluten but can be for many other reasons. Lots of gluten free flour is rice based and this can result in a dry and slightly gritty texture.
Does gluten-free dough need to rest? ›
These batter-like doughs need time to rest before they're kneaded. The rest gives the Gluten-Free Bread Flour time to absorb the liquid in the recipe, at which point it will be easier to handle.
How do you make gluten-free cakes less crumbly? ›
One of the most common gluten-free baking tips is “let your batter rest”. Letting the batter rest gives the gluten-free flours and starches more time to absorb the moisture. In theory, it will turn your dry, crumbly cakes into delicious, moist masterpieces.
Should I let cake batter sit before baking? ›
Similarly to using expired leaveners, letting your batter sit for too long before cooking will result in a heavy and dense cake. Fortunately, the solution is simple — be sure to preheat your oven as you mix up your batter, and pop the cake in to cook as soon as possible.
