Gluten Free Lemon Drizzle Cake Recipe

by Becky | Posted in Cakes

My gluten free lemon drizzle cake is delightfully fresh and light and very easy to make and is fabulous with a glass of champagne on a hot summer day.

gluten free lemon drizzle cake

If you enjoyed my gluten free lemon drizzle cake then check out my Gluten Free Victoria Sponge Recipe

Gluten free Lemon Drizzle Cake Recipe

Are you ready to try my gluten free lemon drizzle cake recipe? Then let’s get started:

Ingredients – What do you need?

  • 170g (6oz) unsalted butter
  • 170g (6oz) light brown sugar
  • 170g (6oz) self-raising gluten-free flour
  • 2 large eggs
  • 1 fresh lemon
  • 1 tablespoon poppy seeds (optional)
  • icing sugar

Instructions – What do you do?

  1. Preheat oven to 160c (Gas 3).
  2. Beat butter & sugar with a whisk or hand until pale.
  3. Beat in eggs 1 at a time each with a spoonful of flour.
  4. Add the rest of the flour and mix well.
  5. Finely grate in the rind of the lemon then juice the lemon and add about 3/4 leave some for the icing.
  6. Grease and line an 18-inch loaf tin and add cake batter making sure it is level.
  7. Bake in the oven for 40-50 minutes.
  8. 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.
  9. 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. Enjoy.

Gluten Free Lemon Drizzle Cake Tips

Avoid Cross-Contamination

If you’re preparing your 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 coming into contact with the ingredients.

Use room-temperature ingredients

It is better to have your ingredients at room temperature as it helps to make a smoother mixture. This in turn traps in the air which then expands when in the oven. This process makes your lemon cake light and fluffy.