This lovely lemony cake is really quick to make as you don’t need a mixer. It works well as muffins too.
2 cups of Gluten free self raising flour
1/2 cup of caster sugar
2 teaspoons of baking powder
1 cup of soy or other milk
1/2 cup of melted nuttelex or butter
2 eggs, lightly beaten
Zest of 1 lemon
1 cup of fresh blueberries
Lemon Drizzle Icing
2 tablespoons of lemon juice
2/3 cup of icing sugar
Preheat oven to 180 degrees
Combine flour, sugar and baking powder in a large bowl. Make a well in the centre of the bowl.
In a smaller bowl, whisk eggs, milk, nuttelex and lemon together
Pour wet ingredients into the dry. Combine well with a spatula, getting paid if any big lumps in the mixture.
Stir through blueberries
Pour mixture into a greased loaf tin. Bake at 180 for 30-35 min (about 25 minutes for muffins). Cake is cooked when a knife comes out cleaning from the centre.
You can eat it as it is, or make a quick lemon drizzle icing to put on top. Simply combine lemon juice and icing sugar in a small bowl, and pour over the cooled cake. Enjoy with a cup of your favourite tea!
This cake is best stored in the fridge after the first day, as it will spoil more quickly if kept out. Take it out a little before serving, to serve at room temperature.