225g softened lactose free butter
225g golden caster sugar
4 large eggs
½ lemon, zested
1 tsp vanilla extract
225g gluten free self-raising flour
splash of lactose free milk
Optional fillings of jam, lightly whipped lactose free cream
icing sugar for dusting
Serves - 6
Heat oven to 180C/160C fan/gas 4, lactose free butter and line the base of two 20cm spring-form cake tins with baking parchment.
Using an electric whisk beat the lactose free butter and sugar together until pale and fluffy.
Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition.
Add the lemon zest, vanilla, gluten free flour, lactose free milk and a pinch of salt. Whisk until just combined then divide the mixture between the two tins.
Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean.
After 10 mins remove the cakes from their tins and leave to cool completely on a wire rack.
Fill how you like. My personal favourite is a good dollop of raspberry jam and some fresh lactose free cream, then dust the top with icing sugar. Will keep for 3 days.
Recipe adapted from: Good Food