Pregnancy Friendly Gluten Free Lemon Drizzle Cake

Total time1 hr 25 min

Prep time15 min

Cook time50 min

4.5

(15)

Pregnancy Friendly Gluten Free Lemon Drizzle Cake

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Ingredients

10 servings

For the cake

1 ½ cups gluten free flour blend
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
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
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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