One of the firm family favourites in my household is the lemon drizzle cake. My siblings constantly pester me to make one, and so a few years into the Low Fodmap diet I’ve decided to stop making one I can’t eat, and join in on the fun with a low Fodmap version.

I use the same recipe for all my gluten free cakes, 280g or 10oz of all the dry ingredients and 5eggs. I don’t use zantham gum, I find using a good quality self raising flour such as doves farm works just as well as adding the gum, plus it saves you fiddling about with half teaspoon measures. The only difference between this cake mix and a normal GF sponge is the fact I add the juice of three lemons, and the zest too. Plus the raspberries that get layered in.

So, if any of you reading this are regular bakers, or even watch the GBBO you’ll be familiar with a few different cake making techniques. For this recipe, I’ve used the all in one method. It’s no-nonsense, virtually fool proof and is the quickest method of them all. You basically bung all of your butter, sugar, eggs, flour, lemon zest and juice into a bowl before whizzing it together with an electric whisk. Alternatively you can use the creaming method, which is particularly good if you’ve got young bakers who want to stir and mix by hand.

Once the batter is ready, it’s all in the layering of the raspberries. Now don’t get sucked into adding the raspberries to early. If you add them to the mix after the flour or even with the egg you’ll end up with mushy pips all through the cake. Instead I place half of the batter on the base of my tin before adding around 50g raspberries, delicately placed one by one before being covered in the other half of the batter. This time when you add the raspberries press them into the batter a little more so they’re easily covered by your cake mix. If not, when they cook you’ll end up with a raspberry sized whole and gooey cake batter. Gross. The other benefit of putting the fruit in by hand is that you avoid one of Mary Berries bug bears – all your fruit falling to the bottom of the cake in a gooey mess. By placing it in you’ll not only avoid the fruit sinking but can also ensure everyone gets a piece of raspberry goodness! Yippie!

Now, you have to be patient when you bake this. It’s a lot of mix, and a lot of wet ingredients plus the added raspberries. In my oven it takes 45 minutes at gas mark 4. Note, the oven should be preheated! The best way to tell if your cake is cooked is to dip a knife in to the cake, if it comes out clean it’s cooked, if it’s covered in half cooked batter then it’ll need longer!

Icing is fairly straightforward. Mix the icing sugar with the juice of the remaining lemon. If it’s too thick you can add a little water too. Just don’t add too much liquid or you’ll end up with a sugary lemon syrup instead of icing. I top my icing off with the remaining zest from the leftover lemon and the rest of the 50g raspberries! Delicious.

I’ve attached the recipe card below, so feel free to bake this up whichever way you fancy. Let me know which method you think works best!

Happy Baking!

MyIBSandME