This classic British loaf cake is incredibly moist because it's made with olive oil instead of butter, which also gives the batter a rich golden color. The addition of poppy seeds makes it a perfect alternative to your morning muffin, while the lemon drizzle dresses up the cake for company.Slideshow:More Gluten-Free Desserts
Wow, this was fantastic!! I only used half the sugar and that was perfect for my taste buds. I skipped the poppy seeds. I followed everything else exactly and it turned out delicious and moist. The corners have a tasty crust. I am actually shocked that this is a gluten-free cake, because the texture is so light. I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour. I had some concerns after the batter came together, because it does look gloopy. I questioned whether it was right to add xantham gum if your flour already contains it, but it is absolutely correct. Thank you so much for this wonderful recipe!!
Wondering if the outcome would be the same if we replace the eggs since toddler is allergic to eggs.
Delicious and very easy to make. This gluten free lemon drizzle cake recipe is a keeper. I omitted the glaze and it was perfectly ok.
I was disappointed in this recipe as it turned out dry and I followed the instructions exactly as written.
I must take it easy on the gluten so this one is a recipe for me
