I’ve been meaning to blog about food for a while now because I absolutely love cooking and baking, but somehow it was never the right moment. Or, in some cases, I simply forgot to take pictures of whatever it was I created, and a post without pictures is a sad excuse for a blog post really.
But a few days ago I made one of my favourite recipes, so I just had to share it here. It’s a basic recipe for a lemon drizzle cake, but this time I slightly changed it by topping it with a lemon buttercream frosting and it turned out great!
It’s a gluten free cake, because my family and I are gluten intolerant, and if you use a butter substitute it can easily be made dairy free as well.
That looks a bit of alright, doesn’t it?
So, without further ado, the recipe for my lemon cake with lemon buttercream icing.
For the cake
55 grams butter, softened
150 grams sugar
the zest of 2 lemons
juice of 1 lemon
250 grams rice flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
180 ml milk
For the frosting
60 grams butter
250 grams icing sugar
1 tablespoon milk
15 ml lemon juice
Some lemon zest for decoration
Preheat the oven to 180C.
Cream together the butter and sugar. I like to use an electric whisk to do this. Then add the eggs one by one and mix well. Mix in the lemon zest and juice and mix well again. After that add the dry ingredients and the milk. Whisk everything until it’s well combined, stopping every now and then to scrape the edges of the bowl. Continue to mix until you get a smooth, homogenous cake batter.
Grease a round baking tin and dust with a bit of rice flour. Pour the batter into the cake tin and spread it out evenly.
Bake in the centre of the pre-heated oven for around 25-30 minutes, but keep your eye on it. The cake’s done when a toothpick inserted into the centre comes out clean.
Leave to cool on a wire rack, and don’t frost before the cake has completely cooled! This’ll take maybe an hour.
To make the frosting
Cut the softened butter into cubes and place in a large mixing bowl. Sift in the icing sugar to avoid lumps. Add your milk and lemon juice and mix well with an electric whisk until it has a smooth and quite thick consistency. If it looks too runny, add a bit more icing sugar. You don’t want your frosting to drip off the cake.
So, once your cake has had plenty of time to cool, add the frosting and spread it out evenly over the cake. Decorate with a bit more lemon zest to make it look pretty :)
This cake is best eaten on the day, but will definitely keep for a few days if stored in an airtight container and kept somewhere cool.
Do you love baking? Share your favourite recipe below if you like. And if you decide to bake this cake please send me pictures, because I’d love to see your baking creations!