Ingredients
- 8 oz (220 g) gluten-free plain flour mix
- 8 oz (225 g) caster sugar
- 1¼ tsp gluten-free baking powder
- ¼ tsp xanthan gum
- ¼ tsp salt
- 2 large free-range eggs
- 4 fl oz (120 ml) whole milk
- 4 fl oz (120 ml) sunflower oil
- 1 tsp lemon extract finely grated zest
- icing sugar, for dusting
- mini gluten-free chocolate eggs
How to Make It
- Preheat the oven to 180°C/Gas Mark 4. Grease and line a 900 g (2 lb) loaf tin with grease proof paper.
- Combine the flour mix, sugar, baking powder, xanthan gum and salt in a large mixing bowl, stirring well.
- Beat together the eggs, milk, sunflower oil, lemon extract and lemon zest in a jug. Add to the dry ingredients and stir until a rough batter forms; it shouldn't be totally smooth.
- Spoon into the prepared tin. Tap a few times on a flat surface to settle the batter.
- Bake for about 50-60 minutes, until golden and dry to the touch on top; a cake tester should come out clean from its centre.
- Remove to a wire rack to cool, dusting with a generous layer of icing sugar.
- Once cool, turn out from the tin and cut into slices. Serve, topped with mini chocolate eggs.
