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Iced lemon and summer fruits cake

Prep Time15 mins
Cook Time1 hr
Servings: 10

Ingredients

For the sponge

  • 220 g gluten free self raising flour (plus extra for coating the fruit)
  • 220 g dairy free butter (I use the stork 'perfect for baking' gold packet)
  • 220 g caster sugar
  • 4 eggs
  • Grated zest of 2 lemons
  • 2 tbsp lemon juice
  • 125 g frozen mixed summer fruits

For the drizzle topping

  • Juice of 1.5 lemons
  • 100 g granulated sugar

For the icing (optional)

  • 150 g icing sugar
  • Juice of 1 lemon

Instructions

  • Pre heat your oven to 180°C and line a standard 9 inch round baking tin.
  • In a large mixing bowl, combine your dairy free butter and caster sugar. Using an electric whisk mix until light and fluffy.
  • Add your eggs, one at a time and continue to mix with the whisk.
  • Once all your eggs are combined, mix in your self raising flour, grated lemon zest & lemon juice using a wooden spoon.
  • Lightly coat your summer fruits in a little flour, and fold into the mixture. Pour the mixture into your round baking tin.
  • Bake in the oven for around 1 hour or until golden brown and an inserted knife comes out clean). You may need to cover with foil towards the end to prevent the top from burning.
  • Whilst the cake is in the oven, combine your drizzle topping by mixing together your lemon juice and granulated sugar. 
  • Remove from the oven, prick the top of the cake with a knife and then (whilst the cake is still in the loaf tin) pour over the drizzle.
  • Leave to completely cool in the tin before making the icing. You could also serve without the icing if you prefer.

Optional - Icing

  • To make the icing combine your icing sugar and lemon juice (depending on the size of your lemon you may need to add slightly more or less icing sugar) until you have a smooth consistency, not too thick or too runny!
  • Pour the icing over the top of the cake, and grate the zest of a lemon on the top for decoration. Leave to set and enjoy!