Lemon-Drizzle Tea Cake

A gluten-free delight!

Ingredients:

1 1/4 cup all-purpose gluten-free flour (with xanthan gum— Bob’s red mill is great!)

1/4 cup corn starch

1 tsp salt

1 lemon, zested

2 tbsp lemon juice

170g unsalted butter, room temperature

115g cream cheese, room temperature

1 cup caster sugar

4 eggs, room temperature

For the glaze:

1 1/2 cup icing sugar

3-4 tsp lemon juice

pinch of sea salt

Method:

1. Preheat oven to 160’C. Grease a loaf pan.

2. In a bowl, combine flour, cornstarch, salt and 3/4 of the lemon zest. Whisk to combine. Set the bowl aside.

3. In your stand mixer bowl, (you may also do this by hand whisking), combine cream cheese and butter on medium-high speed until light and fluffy. This should take about 5 minutes. Add sugar and mix to combine. Add the eggs and lemon juice, mixing well after each egg, ensure batter is smooth. Add the flour in 3 parts, beating well combine after each add-in.
   The batter should be smooth and thick but some-what light.

4. Pour batter into loaf tin, scraping down the sides as you go. Smooth the top of the batter out with a damp spatula.

5. Place loaf in the oven and bake for approx. 50 minutes, or until a skewer comes out clean. If the loaf begins to brown too quickly, cover with foil and remain baking. Allow to cook in tin before transferring to wire rack to cool completely.

6. For the glaze, combine sugar, salt and any remaining lemon zest you may have. Stir to combine. Add in lemon juice 1 tsp at a time, ensure there are no lumps. Pour glaze over cooled cake and allow to set at room temperature.

7. Slice and serve. You may also wish to freeze individual servings to maintain freshness.