With an abundance of blackberries this summer and a couple of lemons left by lodgers this recipe had to be tried.

Yes it’s a gluten free recipe, but I’m almost positive you should be able to use standard self raising flour instead of gf and just omit the xanthum gum to achieve a full gluten version.

https://thegfgblog.com/recipes/2020/5/2/blackberry-amp-lemon-drizzle-cake-gluten-free

I omitted the icing and took my time adding the drizzle topping whilst the cake was still in the tin. It needed a LOT of holes for it to sink into. If there’s any left and I remember I’ll add a hot of it sliced.

This will be made again.

Enjoy!