I’m just going to say it…I’ve outdone myself with this gluten free raspberry and lemon drizzle tray 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 :).
Raspberry & Lemon Drizzle Gluten Free Tray Bake
For the sponge
- 200g butter
- 200g golden caster sugar
- 3 large eggs
- 115g gluten free self raising flour
- 1 tsp baking powder
- 1/4 tsp xantham gum
- 200g ground almonds
- 200g frozen raspberries
- Zest of 2 lemons
- Juice 1 lemon
- 50g icing sugar
- 1 tbsp water
- Juice 1 lemon
- Zest half lemon
- 100g icing sugar
- Juice 1/2 lemon
- Zest of half lemon
- 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 minutes until it has a syrupy consistency. 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 juice and zest of half a lemon. It should be quite thick but thin enough to drizzle – it you have a particularly juicy lemon add a bit more icing sugar until you get the right consistency.
- 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!
If you enjoyed this gluten free raspberry and lemon drizzle tray bake recipe why not try one of my other gluten free bakes:
Happy baking! x