Food Processor Gluten Free Lemon Drizzle Cake

I'm not a big cake maker.  Historically, my cakes did not rise and were only fit for close family consumption.  But I tried this Lemon Drizzle Cake for the infant school cafe a few years ago and it rose to my amazement, even experimenting with gluten free flour, so I haven't stopped making it since.

It is a Mary Berry recipe which I simply substituted the self raising flour with gluten free self raising flour, and bake in loaf tins rather than as a traybake.

Makes 2 1lb loaves

225g soft butter
225g sugar
zest of 1 lemon
275g gluten free self raising flour
2 level tsp baking powder
4 tbsp milk
4 large free range eggs

Drizzle:
Juice of 1 lemon
80g sugar

Preheat the oven to 180C.

Place the butter, sugar and zest in the food processor and mix until pale and smooth.  If your butter is straight out of the fridge, microwave it for 30 seconds on High, in the processor jug if you can.

Add the rest of the ingredients and mix until just smooth.  Spoon into 2 lined loaf tins and bake for 40 minutes.  Check it is cooked with a skewer then leave to cool for 5 minutes.

Mix the sugar and lemon juice in a little bowl.  If your lemon is very juicy you may need to add a little more sugar to get the mixture to a syrupy consistency.  On the other hand, if your lemon is not very juicy, try microwaving the mixture for 10 seconds or so to make it runnier and help it go a little further.

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