Lemon and Thyme Box Cakes (GF)
Makes: 6 Box Cakes, (7cm²)
These moist individual gluten-free box cakes are bursting with citrus flavour and include a hidden surprise vegetable too…great if you are trying to boost your families vegetable intake.
I made this batch in preparation for a radio interview with BBC Radio Leeds last week to talk about Free From February and our experience of gluten-free family life so far. The interview can be heard here.
120ml / 4fl oz sunflower oil
140g / 5oz golden caster sugar
2 medium eggs
200g / 7oz gluten-free self-raising flour
½ teaspoon bicarbonate of soda
2 lemons, zested, plus juice of 1
1 medium courgette, finely grated
1 tablespoon lemon thyme, finely chopped
225g / 8oz icing sugar
Lemon juice from the remaining lemon
Lemon thyme sprigs, to decorate
Pre-heat the oven to 190°C / Fan 170°C / 375°F / Gas 5
1. Place the oil, caster sugar and eggs in a large mixing bowl and whisk until thoroughly combined.
2. Next, sieve the flour into the mixing bowl and continue to whisk. Add the bicarbonate of soda, three quarters of the lemon zest, juice of one of the lemons, courgette and lemon thyme, then whisk for a further 2 minutes.
3. Divide the mixture between the cake boxes and bake in the oven for approximately 20-25 minutes or until golden brown on top and a cocktail stick inserted, comes out clean. Remove from the oven and allow to cool on a cake rack.
4. Meanwhile, to make the lemon drizzle, sieve the icing sugar into a mixing bowl and add the juice from the second lemon. Add a little water if the icing is too thick, then liberally spoon over the top of each cake. Decorate with sprigs of the lemon thyme and a sprinkling of the remaining lemon zest.