Preheat the oven to 180°C (160°C fan) / Gas Mark 4. Grease and line a 3lb (1300g) Line the loaf tin with parchment paper.
In a large bowl, beat together the butter and caster sugar with an electric hand whisk until pale and fluffy (about 5 minutes). Gradually beat in the eggs.
Add the zest of 3 lemons and the juice of ¾ of a lemon. Mix gently.
Fold in the gluten-free flour and ground almonds (or extra flour if nut-free) until fully combined. Spoon the mixture into the prepared tin and smooth the top.
Bake for 45–60 minutes, or until a skewer inserted in the centre comes out clean. Leave in the tin to cool for 10 minutes, then carefully turn out onto a wire rack.
While the cake is baking, place the extra sugar in a bowl with the juice of 2¼ lemons and the zest of 1½ lemons. Bring to a boil and let it cook for 5-10 minutes on high heat until it reduces and becomes syrupy. Make sure it is pourable over the cake, so avoid overcooking it. Keep a close eye on it while it cooks.
Gently prick the surface of the warm cake with a skewer or cocktail stick, then spoon the drizzle over, ensuring it soaks in. Then sprinkle the last of the grated zest over the cake.
Allow the cake to cool completely. It is great to leave it as long as possible to make sure that syrup really gets into the cake. I often leave it overnight in the tin before turning it out.
To Store: Keep the cake in an airtight container for up to 4 days.
Tips:
Some people don’t like almonds in cakes, so if you want to keep this nut-free, replace the ground almonds with more gluten-free flour.
Ingredients
Directions
Preheat the oven to 180°C (160°C fan) / Gas Mark 4. Grease and line a 3lb (1300g) Line the loaf tin with parchment paper.
In a large bowl, beat together the butter and caster sugar with an electric hand whisk until pale and fluffy (about 5 minutes). Gradually beat in the eggs.
Add the zest of 3 lemons and the juice of ¾ of a lemon. Mix gently.
Fold in the gluten-free flour and ground almonds (or extra flour if nut-free) until fully combined. Spoon the mixture into the prepared tin and smooth the top.
Bake for 45–60 minutes, or until a skewer inserted in the centre comes out clean. Leave in the tin to cool for 10 minutes, then carefully turn out onto a wire rack.
While the cake is baking, place the extra sugar in a bowl with the juice of 2¼ lemons and the zest of 1½ lemons. Bring to a boil and let it cook for 5-10 minutes on high heat until it reduces and becomes syrupy. Make sure it is pourable over the cake, so avoid overcooking it. Keep a close eye on it while it cooks.
Gently prick the surface of the warm cake with a skewer or cocktail stick, then spoon the drizzle over, ensuring it soaks in. Then sprinkle the last of the grated zest over the cake.
Allow the cake to cool completely. It is great to leave it as long as possible to make sure that syrup really gets into the cake. I often leave it overnight in the tin before turning it out.
To Store: Keep the cake in an airtight container for up to 4 days.
Tips:
Some people don’t like almonds in cakes, so if you want to keep this nut-free, replace the ground almonds with more gluten-free flour.