If there is one cake I love, it’s the lemon and poppy seeds cake. I wanted to offer you a recipe a little different from the one I already posted. Today, I’m going to share a recipe for a gluten dairy free lemon drizzle cake. The lemon drizzle cake is a lemon cake on which you have a frosting or “lemon syrup” in order to add a little more sweetness to the result!
To make this recipe, I wanted to go on a light base without butter or oil. Instead, I used Bjorg’s new Lemon Douceurs Végétales. It brings a lot of mellow cake while remaining light and fluffy!
Gluten Dairy Free Lemon Drizzle Cake: the recipe
Ingredients
3 eggs
2 jars of Bjorg’s Lemon Douceurs Végétales
50g of whole wheat rice flour
140g of millet flour
1 tablespoon of corn flower
120g of cane sugar
1 teaspoon of baking soda
1 tablespoon of poppy seeds
the juice of a lime
the juice of a lemon
For icing:
the juice of a big lemon
50g cane sugar (or icing sugar if you prefer)
In a large bowl, put the yogurts and eggs. Beat the whole.
Pour the flours, cornflower and baking soda. Mix gently. Finally add the sugar. Make the dough homogeneous.
Squeeze the lemons and put the juice of a lime and lemon. Finish with poppy seeds.
Place the dough in a cake pan previously greased with a bit of coconut oil.
Bake for 35 minutes in a preheated oven at 180°C.
Once the cake is cooked, let it cool down before unmolding. Put the cake in a dish and pour over the sugar/lemon juice mixture.
Enjoy with a cup of tea!
