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
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