Candida Diet Friendly Gluten Free Lemon Drizzle Cake

Total time1 hr 25 min

Prep time15 min

Cook time50 min

Candida Diet Friendly Gluten Free Lemon Drizzle Cake

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Ingredients

10 servings

For the cake

1 ½ cups gluten free flour blend
Just About Foods Organic All Purpose Gluten Free Flour
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
1 ½ tsp baking powder
¼ tsp xanthan gum (omit if your flour blend already contains it)
¼ tsp fine salt
¾ cup unsalted butter, softened
¾ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
3 large eggs
2 tbsp lemon zest (from about 2 large lemons)
2 tbsp whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.

For the drizzle syrup

3 tbsp fresh lemon juice
3 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

For the glaze

¾ cup powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
2–3 tbsp fresh lemon juice

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides to act as handles.
2
In a medium bowl, whisk together the gluten free flour blend, baking powder, xanthan gum, and salt until evenly combined. Set aside.

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