Name: Raspberry & Lemon Drizzle Gluten Free Tray Bake
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Dessert
Ingredients: 200g (7oz) butter; 200g (7oz) golden caster sugar; 3 large eggs; 115g (4oz) gluten free self raising flour; 1 tsp baking powder; 1/4 tsp xanthan gum; 200g (7oz) ground almonds; 200g (7oz) frozen raspberries; Zest of 2 lemons; Juice 1 lemon; 50g (1.75oz) icing sugar; 1 tbsp water; Juice 1 lemon; Zest half lemon; 100g (3.5oz) icing sugar; 2 tsp lemon juice; Zest of half lemon

Raspberry & Lemon Drizzle Tray Bake

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This gluten free raspberry and lemon drizzle tray bake really is a lovely bake! A soft, succulent tray bake bursting with zesty lemon flavour and sweet pockets of raspberries. I’m eating it two days after I first baked it and is it STILL so fluffy and light and delish. Fresh cakes often go stale fairly quickly but the use of almond flour in this bake really helps keep it moist and lovely.

This gluten free tray bake works brilliantly with lactose free butter too, as I found out when I baked a gluten and lactose free version for my mum. Give my gluten free raspberry and lemon drizzle tray bake a try this weekend and you will not regret it :).

When you are making the lemon drizzle, be sure to reduce it right down to a syrupy consistency rather than letting it be too watery. This will help ensure the sponge gets a bit flavoursome hit of lemon rather than becoming too wet.

If you don’t have frozen raspberries, you could try this as a simple plain lemon drizzle cake. Or how about adding a different frozen fruit such as blackberries or mixed berries. I would recommend using frozen rather than fresh fruit as the water content is lower in the frozen berries. Plus, they won’t sink to the bottom of your bake as easily.

Should you have superhuman self-restraint and manage to not eat this all immediately, you can store any leftover slices in an airtight container. The cake should stay perfect for a couple of days, as it doesn’t dry out as quickly as some other gluten free cakes. It’s a winner if you ever need to bake ahead of time.

Gluten Free Raspberry & Lemon Drizzle Tray Bake Recipe

You’ll find a full method below, plus photos to help guide you through the recipe. However, feel free to email me any questions or comments you might have. You can contact me at laura@mygfguide.com or message me on Instagram/Facebook @myglutenfreeguide. I love seeing your home bakes too so please send me photos of your creations :).

Lastly, if you enjoy this gluten free raspberry and lemon drizzle tray bake, I would be really grateful if you could review the recipe on the card below. Thank you!

Laura xxx

Serves 8 People

Raspberry & Lemon Drizzle Gluten Free Tray Bake

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 1 hour

Total Time: 1 hour 45 minutes

Ingredients

For the sponge

200g (7oz) butter
200g (7oz) golden caster sugar
3 large eggs
115g (4oz) gluten free self raising flour
1 tsp baking powder
1/4 tsp xanthan gum
200g (7oz) ground almonds
200g (7oz) frozen raspberries
Zest of 2 lemons
Juice 1 lemon

Drizzle

50g (1.75oz) icing sugar
1 tbsp water
Juice 1 lemon
Zest half lemon

Icing

100g (3.5oz) icing sugar
2 tsp lemon juice
Zest of half lemon

Instructions

Preheat the over to 180C (fan).

Cream the butter and sugar together in a large bowl with a wooden spoon.

Add the eggs to the butter and sugar, stir well to combine.

Next, in go the rest of our dry ingredients: sifted self raising flour, baking powder, xanthan gum and ground almonds. Stir these dry ingredients until you have a thick cake batter.

Now add the juice of one lemon and zest of two lemons to the batter, along with the frozen raspberries. Mix to combine.

Pour into a square or rectangular lined (with baking paper) cake tin (I used 32 x 22cm tin) and use a spatula to smooth the mixture down and push into the corners. It won't be perfectly smooth on top but that is fine as it will level during baking.

Place into the middle of the preheated oven and bake for 30 mins.

5 minutes before the end of baking, make the lemon syrup. To do this, take a small non-stick saucepan and gently boil the water, lemon juice, lemon zest and icing sugar for 5-10 minutes until it has a good syrupy consistency and is not watery. Set aside.

Take the cake out of the oven when cooked and leave it in the tin for the moment. Use the prongs of a fork to make a few holes (approx 10 sets of holes) in the cake to about half-way down the sponge. Then pour the lemon syrup on top of the hot sponge and use a spatula to gently smooth it over the top of the sponge and into the little holes. Leave to cool in the tin.

Once the cake has completely cooled it is ready to be iced and this icing is suuuuuper easy. Simply mix the sifted icing sugar with the lemon juice and zest. It should be quite thick but thin enough to drizzle.

Drizzle the icing over the top of the cake and then leave to set for 1 hour. After that remove the gluten free raspberry and lemon drizzle tray bake carefully from the tin and the baking paper, cut into squares and eat!