This is a delicious wheat and gluten free cake based upon a recipe out of this fabulous book; Cake Angels by Julia Thomas.
I’ve made some adaptions and developed the variation below. Being a loaf, it lasts well and travels well, perfect for wrapping up in lunch boxes during the week.
80 g margarine
280 g caster sugar
Zest of 3 lemons
4 eggs, beaten
140 ml greek yoghurt
240 g wheat-free flour (I used Dove’s Farm)
1 tsp xanthan gum
1/2 tsp baking powder (gluten free)
Icing sugar and the juice of half of one of the lemons
Step 1. Line a 2 lb (900 g) loaf tin.
Step 2. Cream the sugar and margarine for a couple of minutes until light and fluffy, adding the lemon zest.
Step 3. Add the eggs and yoghurt gradually, whilst still mixing, ideally with an electric hand whisk.
Step 4. Sift in the flour, baking powder and xanthan gum and fold in with a spoon.
Step 5. Spoon into the cake tin and bake in a preheated oven on Gas Mark 4 for 1 hour and 10 minutes (middle shelf).
Step 6. Ice if desired. I made up my icing with the juice of half a lemon, in order to give it a real zing. I produced the icing pattern by topping the cake with a fairly thick layer of white icing, then drizzling with yellow icing and swirling roughly with a knife.
Tah dah! N.B. The flowers are for decoration only – not edible (I took them off straight after taking the pictures.