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.