For some bizarre reason, I’m on a gluten-free baking roll right now. I just love experimenting with different flours to see if I can create a delicious sponge without using white flour. My latest creation, even though I say it myself, is pretty spectacular!
I wanted to do something with Meyer lemons, as I have a tree full of them right now and I should make the most of them while they’re around. I’m obsessed with these lemons because they are so sweet and fragrant. By the way, you can totally make this cake with regular lemons - but I thought I’d get all fancy and Meyer-ish!
I used a baking mix again, not because I’m too lazy to mix the plethora of gluten-free flours I now have in my pantry, but because I wanted to see if the Arrowhead Mills Gluten-free baking mix that I used for my previous muffin recipe, wasn’t a fluke (I don’t usually love gluten-free mixes.)
Juice of 1 lemon
2tbsp brown sugar
1 3/4 cups butter, softened
1 cup of brown sugar (I used my trusty coconut palm sugar in an attempt to be a little healthier)
1/2 cup plain yogurt
1 cup Arrowhead Mills gluten-free baking mix
2/3 cup ground almonds
1tsp baking powder
1 large lemon, zest grated off it and then thinly sliced
4 large eggs, lightly beaten
Pre-heat oven to 325 degrees F
Grease a loaf tin and line the bottom with parchment paper.
First make the topping, by placing the lemon slices, sugar and water in a small saucepan and simmer on a medium heat until the water has evaporated. Remove the lemon slices and set aside.
Ideally use a mixer to beat the butter and sugar until creamy. Add the eggs really slowly to try to avoid the mixture curdling (not the end of the world if it does!)
Remove bowl from mixer and fold in all the dry ingredients, making sure they’re well combined.
Spoon into the loaf tin and smooth on top. Arrange the lemon slices on top of your cake and bake for 45 minutes or until a knife comes out clean.
Leave to cook and slice. You can either serve with a cup of tea or coffee, or you can serve it with a dollop of creme fraiche for a dessert.
The cake will keep up to one week in an airtight container.