Island Life Magazine Ltd August/September 2017 | Page 125

Food and drink
Vegan & Gluten Free
Lemon Loaf Cake
Recipe by Richmonds Bakery
Ingredients Method
275g gluten free flour 1. Preheat the oven to 200°C/Fan
180°C.
200g caster sugar
1tsp baking powder
1tsp xanthan gum
Juice and zest of 2 lemons
170ml cold water
150g icing sugar
2. Grease and line a 3lb loaf tin.
3. Sieve the flour into a large bowl,
adding the caster sugar, baking
powder and the zest of one lemon.
4. Make a well in the middle of the
dry ingredients, adding the juice
of one lemon, oil and water to the
centre.
5. Mix on a high setting with an
electric mixer for 2-3 minutes
until light in colour.
6. Add the xanthan gum and mix
until incorporated.
7. Bake on the middle shelf of the
oven for 40-45 minutes or until a
skewer inserted comes out clean.
8. Once baked, place on a cooling
rack and allow to cool.
9. Whilst the cake is cooling, sieve
your icing sugar into a bowl,
adding the juice of one lemon
and mixing until incorporated.
10. Once cooled, drizzle the icing on
top of the cake, garnishing with
the remaining lemon zest.
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