We have an advertising relationship with some of the stores we link to on this site. Your prices are not affected!

Printer-friendly versionPrinter-friendly version

Name of Event

Easter Sunday

Cuisine From



Moist and tasty lemon cake infused with a lemon drizzle,


Yield 8 servings
Preparation time 15- 20 minutes
Cooking time 45 minutes
Main Ingredient Gluten free flour lemon


For the cake.

150 gms. / 6 oz. butter at room temperature

150 gms. / 6 o.z caster sugar

3 medium / large eggs

150 grams / 6 oz. rice flour or gluten free flour (Gluten free flour is best when mixed half gluten free to half rice flour it produces a better product.

1 tsp. gluten free baking powder

1 lemon – juiced and zested

For the Drizzle

75 gms. / 3 oz. caster sugar

1 lemon - juiced


Making the Cake.

This recipe will make one 8” round cake tin or two loaf cakes.  It also makes tasty individual cakes.

  1. Before you start, preheat the oven to 180ºC/160ºC Fan/350ºF/Gas Mark 4
  2. Cream the butter and eggs together until smooth and light.
  3. Add the eggs gradually beating all the time.
  4. Stir in the flour, juice and zest.
  5. Line cake tin(s) with baking parchment or grease bottom and sides of cake tin with extra sunflower spread
  6. Spoon into the cake tin. 
  7. Bake in a preheated oven for 40 – 45 minutes.

Making the Drizzle

  1. Meanwhile, make the drizzle by combining the lemon juice and sugar together in a small suacepan
  2. Heat at a moderate temperature until all the sugar has dissolved. Set aside.

Bringing it all together

  1. Immediately the cake comes out of the oven, insert a knife gently into the cake a number of times. Then use a spoon to pour the drizzle across the surface of the cake.
  2. Leave to cool before removing from the tin.

For more Easter Festive recipes visit our festive events page.