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Lemon Shrub Cake I Gluten Free

[ L E M O N ] Shrub cake … GF with olive oil.

I am no baker however this is so easy, even I can bake it. Wholesome, moist & delicious … especially warm out of the oven.



1 cup extra-virgin olive oil plus more for pan

3 large eggs 1 cup sugar 1 cup plain yogurt

2 tsp vanilla extract

Zest & juice of 2 large lemons, plus more zest for serving, optional

2 cups GF plain flour

1 tsp salt 1 tsp bicarb soda

2 tBsp lemon ginger shrub syrup [ACV]


Preheat oven to 180° C Place baking paper at bottom of ~ 20cm (D) spring-form tin

Oil the sides with Olive oil

Add to a mixing-bowl eggs, vanilla essence, olive oil, lemon rind, bicarb & lemon switchel and whisk well

Mix in lemon juice, yoghurt and sugar on low for ~ 30 sec

Add salt & GF plain flour, mix for another 30 - 45 sec

Bake on 180° C for ~ 50 minutes until top is a lovely golden brown Place on a wire rack to cool [still in tin]

After 5 minutes unlock and remove sides Flip between two cake racks to expose and remove tin base … be careful I nearly dropped it at this point and had to recruit the lovely Mrs Hilbilby for her cake flipping expertise

Flip back the right way up to cool for another 5 minutes

Dust with icing sugar and garnish with lemon zest Serve warm with a lovely cup of tea.

FTR - iPhone didn’t record me adding the lemon juice, but trust me it’s in there.

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