Recipe - Citrus Drizzle Loaf Cake

Does anyone else love lemons? I honestly can never get enough of them. I love citrus flavour and even with my cocktails I think the sourer the better! I even sometimes like to eat lemons, but don't tell anyone that as that's probably very, very strange. So, when I saw the Gluten Free Blogger do a post about a citrus cake, I immediately saved the link to her blog & as soon as I had a chance, I baked it!

So, this is basically (pretty much exactly) her recipe, except with extra lemon-ness and converted into American measurements (because that's where I live these days). But of course, all credit goes to her & you should obviously check out her blog for amazing recipes and way better photography than I could make happen for my attempt. She is right up there with the best and basically puts me to shame - I need to put more of my recipes up! So without further ado, here is the...

Citrus Drizzle Loaf Cake

Ingredients

Cake Loaf
- 7/8 cup All purpose gluten free flour (try and find one with Xantham Gum already in it)
- 7/8 cup white sugar
- 7/8 cup dairy free butter (I use Earth Balance because I LOVE them)
- 3 large eggs
- Zest of 2 lemons
- Zest of 2 limes

- Zest of 1 orange
- Juice of 1 lemon



Drizzle
- 1/2 cup white sugar
- Juice of 1 orange
- Juice of 2 lemons
- Juice of 2 limes

- Lemon curd to stripe across the top ( I use Bonne Maman!)





Directions

- Preheat the oven to 350
- Spray a loaf tin with spray butter
- Mix the butter and sugar together until smooth

- Then add eggs and flour and mix well
- Add in the zest of all the fruits and the juice of 1 lemon
- Pour batter into the loaf tin
- Bake for around 35-40 mins until golden & a knife comes out clean
- For the drizzle mix the sugar and the juice of all fruits
- Whilst the cake is still hot, make some holes in the cake and then drizzle over the juice/sugar combo slowly
- Let cool completely
- Turn out of the loaf tin and then drizzle lemon curd on top

Enjoy the extra lemony goodness! YUM!