Lemon Drizzle is a family favourite in my house. However I thought it was about time, this old classic got a Low Fodmap revamp. I’m talking hits of limoncello, Fresh Lemon Curd and a sweet buttercream! Delicious, but don’t just take my word for it.
The cake itself is a basic dairy and gluten free cake. The trick to good low fodmap sponge is an extra egg to conventional recipes. I use 5 eggs, 250g butter, sugar and flour. Now this is a lemon cake so make sure you add plenty of lemon zest. The buttercream is made using icing sugar, lemon curd, limoncello and dairy free butter. I’m not a great lover of measuring out icing sugar because its messy and some people have a sweeter tooth than others. Therefore, its all about judgement. Add the wet ingredients and then keep adding the icing sugar until your happy with the sweetness and the consistency.
Now, this was my first time making completely low fodmap sponge, but I have previously made gluten free sponges that were flat, crumbly and just not right. Some people overcome this with xantham gum, however I found that just adding the extra egg which helps to bind all the ingredients together way more effective! The family were so shocked when I told them it was gluten and dairy free! They were very impressed and it meant we could all enjoy something that wasn’t going to make me ill, or that everyone else thought tasted like cardboard. Does anyone else’s family hate the way free from food tastes and always joke that eating paper is more appealing? I’m just relieved that for once they actually thought something low fodmap and sweet was yummy! My family really are harsh critics!
As you can see the sponges don’t look too different to wheat and dairy filled sponges. Please ignore the lines in the middle photo, the oven racks made slight indents on the cakes! So once you’ve got two sponge cakes, and you’ve made the buttercream using the lemon curd and limoncello you get to do the best bit. This is the drizzle element of most lemon drizzles, but in this cake its all about the booze. Use a tablespoon to gently spoon the limoncello over the cake, don’t overdo it! three table spoons per cake is plenty, too much and it’ll blow everyone’s heads off! Once you’ve got the limoncello nicely and evenly absorbed into the sponge place a layer of buttercream on one cake and then top with the other sponge. Then place another layer of buttercream on the top before putting a few blobs of lemon curd on top. Use a cocktail stick to gently swirl the curd into the buttercream to create a pretty swirl effect. Then all that’s left to do is cut a slice and tuck in!
I’ve attached the full recipe card below! Let me know how it tastes and what your friends and family think!
Happy Baking,
My IBS and Me x
My IBS and Me... 