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Lem-oran Drizzle Cake

Drizzle cake with lemon and orange. It is gluten free and tastes beautiful!

The lemon and orange juice make the cake is really moist.

it is pretty easy to make; add all the ingredients in a bowl and mix well. Bake in the oven and check more blow.....


Serves: 6-8 - Preparation time: 20 minutes - Cooking time: 30 minutes


  • 150gr brown sugar (I used brown sugar this time but it could be any sugar you prefer)

  • 150gr of soft (not melted) grass fed butter

  • Grated zest and juice of an unwaxed organic lemon

  • Grated zest and juice of an organic orange

  • 5-6 tbsp rice milk

  • 2 eggs

  • 150gr gluten free flour (self-raising or plain flour and add 1 tsp of baking soda)

  • 1tbsp poppy seeds

  • Icing sugar.


Pre-heat the oven to fan180 degrees C; grease or cover with baking paper a medium size loaf tin.

In a medium size bowl put the sugar, butter, lemon and orange zest and beat with electric whisks until well mixed and creamy.

Add the milk and the egg one at a time and keep whisking.

Mix in the flour, add the poppy seeds and when it is all well combined, pour in the tin, level the surface and put in the oven.

Bake for 35/40 minutes until the top is golden.

Meanwhile squeeze the juice of the lemon and the orange and bring to boil in a small saucepan until it is reduced to about 3 tbsp.

Once the cake is ready, leave the oven door open for 5 minutes then take it out.

Make small holes from the top with a skewer and pour in the lemon and orange juice so that it dissolves into the cake.

Once completely cool remove from the tin, place on a serving dish and sprinkle the top with icing sugar.


You can keep the cake in an airtight container for 3 to 4 days and you can also freeze it!


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