225g/8oz lactose free baking spread, straight from the fridge, or lactose free butter at room temperature, plus extra for greasing

225g/8oz caster sugar

275g/10oz gluten free self-raising flour

2 level tsp gluten free baking powder

4 free-range eggs

4 tbsp lactose free milk

2 lemons, zest only

1 heaped tbsp very finely chopped lemon verbena (optional)

For the glaze

175g/6oz granulated sugar

2 lemons, juice only


Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with baking spread and line the base with baking paper.

Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.

Bake for 35–40 minutes until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.

Meanwhile, make the glaze. Mix the granulated sugar with the lemon juice and stir to a runny consistency.

Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.

Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.


Recipe adapted from: Good Food
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*We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Lemon drizzle traybake