#AtoZchallenge – L is for lemon drizzle cakes with lemon curd
This is one of my favourite lemon cake recipes and I thought I would share it again with all of my old readers and if you have not dug into my archive this is for all of my new readers.
This recipe took a little while to perfect and I had a couple of baking disasters when I was experimenting. I am of course going to blame my oven and not my baking skills.
This is a really tangy lemon cake, that has a slight nuttiness from the poppy seeds and then a lovely moist centre with the lemon curd in the middle. The poppy seeds add texture to the cake and my taste testers were split on how much poppy seed should be in the cake… In the end I went with my original recipe as I like them.
If you love lemon and poppy seeds I would recommend that you try out this recipe and it is worth the little extra effort that is required to make these… not too much more effort than a normal cupcake, I promise.
This recipe makes 12 cupcakes.
200g gluten free self raising flour
200g baking margarine
200g caster sugar
3 medium eggs
Zest of 2 lemons
1 teaspoons for xantham gum
1 teaspoon vanilla extract or essence
1/2 jar lemon curd
1/3 cup of poppy seeds
The juice of 1 lemon
6 tablespoons icing sugar
1. Pre-heat your oven on gas mark 5 or 180 oC. In a electric mixer or using a hand held electric cream the margarine and sugar until pale in colour, light and slightly fluffy.
2. Then add the vanilla extract and xantham gum and whisk until mixed in. Once mixed in, add one egg at a time and whisk in, it might look like it’s curdling, but keep on mixing. Now add the zest and poppy seeds in and mix in.
3. Once all the eggs and flavourings are mixed in, mix in the flour. Add all the flour at once and mix on a high speed for no more than 1 minute – do not over mix. If all the flour is not mixed in with egg and butter, don’t use the mixer, finish it off by hand. If you over mix the flour I have found that it makes the cake too dense and you will not end up with a light and fluffy cake. The secret I think is not to over mix the flour.
4. Put 12 cupcakes cases into a cupcake tray. Spoon enough mixture into the bottom of each cupcake case. Using a teaspoon, put a small amount of lemon curd in the center of the mixture in the cupcake case. Then put enough mixture on top of the lemon curd to cover.
5. Place the cupcakes into a preheated oven and bake for about 20 minutes on gas mark 5 or 180 oC. The cake will be done when you prick it with a stick and there is no mixture on the stick. It should look golden brown and spring back at you. If you need to bake it for longer, do so, but keep checking it. Once baked, leave in the tin to cool slightly and then place on to a cooling rack.
6. Once the cakes are cooled you can make the lemon icing. In a bowl mix the lemon juice and icing sugar. Drizzle over the cakes and leave to harden – or if you are like me, temptation will get the better of you and waiting is just a pointless game!
Enjoy and happy gluten-free baking 🙂
Posted on April 15, 2014, in Food and tagged atozchallenge, baking, food, Food allergies, gluten free, gluten free baking, gluten free cakes, gluten free diet, gluten free lemon cakes, lemon curd, lemon icing, Samantha pidoux. Bookmark the permalink. Leave a comment.