Créé avec l’IA
Gluten-Free Lemon Drizzle Cake
60 min 580 kcal par portion Moyen
Ingrédients
4 Portions
- almond flour200 g
- sugar100 g
- large eggs3 pieces
- unsalted butter100 g
- lemons (zest and juice)2 pieces
- baking powder1 tsp
- powdered sugar (for drizzle)50 g
Instructions
- 1
Preheat your oven to 180°C (350°F) and grease a loaf pan.
- 2
In a large bowl, cream together the unsalted butter and sugar until light and fluffy.
- 3
Add the eggs one at a time, beating well after each addition.
- 4
Stir in the almond flour and baking powder until well combined.
- 5
Add the zest and juice of the lemons to the batter and mix until smooth.
- 6
Pour the batter into the prepared loaf pan and smooth the top.
- 7
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- 8
While the cake is baking, prepare the lemon drizzle by mixing the powdered sugar with a little lemon juice until smooth.
- 9
Once the cake is done, let it cool in the pan for 10 minutes, then transfer to a wire rack.
