High Fructose Corn Syrup Free Gluten Free Lemon Drizzle Cake

Total time1 hr 25 min

Prep time15 min

Cook time50 min

High Fructose Corn Syrup Free Gluten Free Lemon Drizzle Cake

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Ingredients

10 servings

For the cake

1 ½ cups gluten free flour blend
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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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
3 large eggs
2 tbsp lemon zest (from about 2 large lemons)
2 tbsp whole milk

For the drizzle syrup

3 tbsp fresh lemon juice
3 tbsp granulated sugar

For the glaze

¾ cup powdered sugar, sifted
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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