Gluten- and dairy-free Lemon Cake

So this week I attempted two different recipes - one came out perfectly but the other not so well, and I'll be attempting it again in a few weeks with ALL the ingredients this time! The recipe that worked was a lemon cake and so far it has gone down well. Find the recipe below :)

Ingredients:

• 250g self-raising flour (I use Dove's Farm Gluten and Wheat Free range)
• 250g caster sugar
• 250g dairy-free butter (I am currently using Vitalite, although I often use the Pure range)
• 3 large/4 medium eggs
• 3 lemons

Method:

1. Mix together the sugar and butter in a bowl until it forms a creamy mixture. 
2. Using a grater with fine holes, grate one lemon to give the zest and add to the butter/sugar mixture. Stir in well. 
3. Add each egg one at a time, mixing thoroughly in between each addition. If the mixture looks like it is beginning to curdle, add a tablespoon or two of the flour and mix in. 
4. Sieve in the rest of the flour and fold it in until it is of an even consistency. 
5. Add a tablespoon of hot water and give the mixture a final stir. 
6. When I baked the mixture I did so in a deep baking tray rather than a cake tin or loaf tin. Because I don't ice the cake or use a filling in between layers, the cake itself is quite strong in flavour and I found smaller squares a better size portion, but it is entirely up to you!
7. Line the baking tray/cake tin/loaf tin with greaseproof paper and pour the cake mixture into the tray. 
8. Bake the mixture at 180° for 35-45 minutes. To check the cake is ready, poke a metal skewer/fork/knife into the cake and if there is no mixture on it when removed your cake is ready to go. 
9. While the cake is cooking, squeeze the juice from all three lemons into a mug. Run the lemon juice through a sieve to remove any flesh or seeds from the lemon. Add a one-two teaspoons of caster sugar to the lemon juice and stir.
10. Once you have removed the cake, and while it is still hot, poke holes throughout the cake. Pour the lemon juice and sugar mixture over the top of the cake and allow to soak through. Leave to cool and you have a lemon cake :)