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
Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.
Do gluten-free cakes take longer to bake? ›
These recipes often call for longer baking times at a lower temperature compared to traditional recipes.
Why is my gluten-free cake sinking in the middle? ›
It's very common for gluten free baked goods to sink in the middle and sometimes it's even gummy or looks like it isn't fully cooked. Here's some ways to help avoid that: -Don't over-mix your dough. Mix it until everything is just incorporated and be done.
Why is my gluten-free cake gummy? ›
Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture.
Which gluten free flour is best for baking? ›
Oat Flour. With its creamy, earthy flavor and delicate texture, gluten-free oat flour is a staple of my gluten-free baking recipes. It bakes up soft and smooth, adding necessary starch to many GF baked goods and keeping them moist and tender due to its high fat content and stable protein structure.
What to avoid for gluten free baking? ›
All of the following flours have gluten:
- Enriched flour with added vitamins and minerals.
- Farina, milled wheat usually used in hot cereals.
- Graham flour, a course whole-wheat flour.
- Self-rising flour, also called phosphate flour.
- Semolina, the part of milled wheat used in pasta and couscous.
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.
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.
How do you add moisture to gluten-free baked goods? ›
Moisture – for some reason gluten-free cakes tend to get a little dry. Any gluten-free cake will dry out super-fast and get hard on the outside if it's not properly refrigerated and covered. I swear by always using buttermilk and adding a little more fat into the batter to compensate for the dryness.
Why do gluten-free cakes taste grainy? ›
Gluten-free baked goods have earned the reputation of being dry and gritty. That grit—that evil grit! —is the result of gluten-free flours that are often high in starches and rice flour, which take longer to absorb moisture than regular “gluten” flour.
Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.
How do you keep gluten free cake from falling apart? ›
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.
Should I let my gluten-free cake batter rest before baking? ›
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.
Do I need xanthan gum 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.
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 flour bake the same as regular flour? ›
These breads take longer to bake because the gums and fiber in Gluten-Free Bread Flour hold onto water more than gluten (which is typical of gluten-free flour), so they take longer to fully bake and “dry out.” If you have a digital thermometer, the internal temperature should be between 208°F to 212°F.
Do you have to bake longer with gluten free flour? ›
Gluten-free goods tend to brown faster and take longer to cook through. So they need to be baked at a slightly lower temperature, for a slightly longer time. Every recipe is different, but in general, try lowering the temperature by 25 degrees and baking the item for 15 minutes longer.
