To package as a gift, clean the loaf tin and line with greaseproof or decorative paper. Place the cake back in the tin. Tie a ribbon around it and add a pretty knife and a name tag.
Makes: 1 loaf
Preparation time: 20 minutes
Baking time: 45-55 minutes
Oven temperature: 180°C
• 250ml (150g) gluten-free cake flour
• 5ml baking powder
• 80ml canola oil
• 250ml sugar
• 2 large eggs
• 15ml vanilla essence
• 180ml plain yoghurt
• grated zest of 1 lemon
• 40ml freshly squeezed lemon juice
1 Sift the flour, baking powder and a pinch of salt together.
2 Whisk the oil, 200ml sugar, the eggs, vanilla essence, yoghurt and lemon zest together.
3 Whisk the dry ingredients into the yoghurt mixture and pour into a greased and lined 20 x 10cm loaf tin. Bake for 45 minutes or until a skewer inserted comes out clean.
4 Prepare the syrup by melting the remaining sugar and the lemon juice together over a medium heat. Drizzle over the loaf as it comes out of the oven. Cool for 15 minutes in the tin, then remove and finish cooling on a wire rack.
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