Heavenly Gluten-Free Lemon Drizzle Cake Recipe
This gluten-free lemon drizzle cake is a refreshing and zesty treat that captures the essence of sunshine in every bite.
It is incredibly easy to make, combining simple ingredients like light brown sugar, unsalted butter, and gluten-free flour to create a light and fluffy texture.
The real star is the bright flavour of fresh lemon juice and zest, which infuses the cake with a delightful tanginess that perfectly complements the sweet drizzle on top.
Ideal for warm summer days or as a cheerful dessert for any gathering, this cake pairs beautifully with a cup of tea or a glass of champagne.
With its vibrant flavour and inviting aroma, gluten-free lemon drizzle cake is sure to brighten up your dessert table and leave everyone asking for seconds.
Table of Contents
What you’ll love about this recipe
- Delightfully fresh and light taste perfect for summer
- Easy to make with simple ingredients
- Completely gluten-free, safe for coeliacs
- Versatile – can be enjoyed with tea or champagne
- Customizable with optional poppy seeds for added texture
Ingredients
Butter: You’ll need 170g (6oz) of unsalted butter. Make sure it’s at room temperature for easier mixing.
Sugar: Use 170g (6oz) of light brown sugar. This gives a lovely depth of flavour to the cake.
Flour: 170g (6oz) of self-raising gluten-free flour is essential. Double-check that it’s certified gluten-free.
Eggs: You’ll need 2 large eggs. Room temperature eggs blend better with the other ingredients.
Lemon: One fresh lemon provides both zest and juice for that zingy flavour.
Poppy seeds: 1 tablespoon of poppy seeds is optional but adds a nice crunch.
Icing sugar: This is for the drizzle topping. The amount depends on how thick you like your icing.
Instructions
Start by preheating your oven to 160°C (Gas 3). This ensures your cake bakes evenly.
In a mixing bowl, beat the butter and sugar together until pale and fluffy. This incorporates air, making your cake lighter.
Next, beat in the eggs one at a time. Add a spoonful of flour with each egg to prevent curdling.
Now, add the rest of the flour and mix well. Be careful not to overmix, as this can make your cake tough.
Grate in the lemon rind and add about 3/4 of the lemon juice. Save some juice for the icing later.
Grease and line an 18-inch cake tin. Pour in the cake batter, making sure it’s level.
Bake for 40-50 minutes. To check if it’s done, insert a clean skewer into the middle. If it comes out clean, your cake is ready.
Once cooled, mix the remaining lemon juice with icing sugar to make a runny icing. Drizzle this over the top of your cake.
What to serve with Gluten-Free Lemon Drizzle Cake
This zesty cake is perfect with a cup of afternoon tea. It’s a classic British pairing that never fails to satisfy.
For a more indulgent treat, serve a slice with a dollop of clotted cream. The richness complements the tangy lemon beautifully.
If you’re feeling fancy, pair it with a glass of chilled champagne. It’s a delightful combination for a summer celebration.
For a refreshing twist, serve with a scoop of lemon sorbet. It enhances the citrusy flavour and adds a cool contrast.
Lastly, a handful of fresh berries on the side adds a pop of colour and a burst of fruity flavour that pairs wonderfully with the lemon.
The lemon cake goes absolutely perfectly with a lovely cup of tea.
Are you ready to try my gluten-free lemon drizzle cake recipe? Then let’s get started:
Gluten-Free Lemon Drizzle Cake Recipe
Equipment
- Mixing Bowl
- 20cm 8inch Round Baking Tin Loose bottomed
- Clean Wooden Skewer
- Whisk
- Zester Grater
Ingredients
- 170 g Unsalted butter (6 oz)
- 170 g Light brown sugar (6 oz)
- 170 g Self-raising gluten-free flour (6 oz)
- 2 Large eggs
- 1 Fresh lemon
- 1 tbsp Poppy seeds (optional)
- Icing sugar
Instructions
- Preheat the oven to 160℃ (Gas 3).
- Beat the butter and sugar with a whisk (or by hand) until pale.
- Beat in the eggs one at a time, each with a spoonful of flour.
- Add the rest of the flour and mix it in well.
- Finely grate in the rind of the lemon, then juice the lemon and add about ¾ leave some for the icing.
- Grease and line the 18cm loaf tin and add the cake batter, ensuring it is level.
- Bake this in the oven for 40-50 minutes.
- To make sure the cake is fully cooked, use a clean skewer and push it into the middle of the cake, if it comes out clean then the cake is cooked.
- Once the cake has cooled, mix the lemon juice and icing sugar to make a runny thin icing and drizzle over the top of the cake.
Nutrition
Gluten-Free Lemon Drizzle Cake recipe tips
Here are some tips to help you make the most out of my gluten-free lemon drizzle cake recipe:
Avoid Cross-Contamination
If you’re preparing your gluten-free lemon drizzle cake in a kitchen that is not entirely gluten-free, take precautions to avoid cross-contamination.
Use separate utensils, cutting boards, and cooking surfaces to prevent gluten from contacting the ingredients.
When possible do not use wooden utensils, cutting boards, and rolling pins that are used with gluten.
Label items
Consider buying two of certain shared food items like jam, and butter, dedicate one, and label it as gluten-free.
Cooking oil
Use separate oils to fry gluten-free foods as they will become contaminated and not safe to eat.
Personal Hygiene
Always wash your hands with hot water and soap before you handle any ingredients.
Other gluten-free cake recipes
- Zesty Gluten-Free Courgette Cake (Lime-Iced)
- Creamy Gluten Free Carrot Cake Traybake Recipe
- Supreme Gluten-Free Apple Cake Recipe
- Gluten-Free Fruit Cake Recipe
- Unforgettable Gluten-Free Victoria Sponge Recipe
- Gluten-Free Flag Cake Recipe
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Becky Terrell ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
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Comments
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I recently tried making this gluten-free lemon drizzle cake, and I must say, it exceeded all expectations. Gluten-free baking can often be hit or miss, but this cake was absolutely spot on.
The texture was light and moist, which is no small feat for a gluten-free bake. It had just the right balance of fluffiness and density, so it didn’t crumble apart. The lemon flavour was beautifully tangy, offering a refreshing zing without being overpowering. The drizzle itself added a lovely sticky sweetness that complemented the cake perfectly.
It tasted just as good as – if not better than – a traditional lemon drizzle cake.