Gluten Free Lemon Drizzle Cake Recipe

I recently whipped up a Gluten Free Lemon Drizzle Cake featuring gluten free self raising flour, dairy free butter, and vibrant lemon zest and juice. Its moist crumb and tangy glaze create an enticing burst of lemon flavor that feels refreshingly light and perfectly balanced.

I recently whipped up a gluten free lemon drizzle cake that totally blew my mind! I tried to recreate that amazing lemon loaf flavor you get at your local coffee shop but with a few twists that made it mine.

I started off mixing 200g gluten free self raising flour with 200g granulated sugar, 225g dairy free butter, and 3 eggs all in one bowl. Then I added a touch of 1/2 tsp baking powder (if you’re already using self raising flour you can skip that) along with 2 tbsp milk or a dairy free alternative.

The magic hit when I mixed in the zest of 2 lemons with the juice of one lemon into the batter, stirring until everything came together just so. The final touch was a sweet lemon glaze made from 100g sugar and the juice of one more lemon.

Every bite is lightly tart and deliciously sweet, the perfect treat if you’re after a modern twist on a lemon cake recipe.

Why I Like this Recipe

1) I really love how this lemon drizzle cake turns out super moist and tender every time I make it. The flavor of the lemon really stands out and makes it taste fresh and zingy.
2) I like that the recipe only uses one bowl which makes the clean up so much easier and saves time when I am busy.
3) I appreciate that it’s gluten free and can be made dairy free too, because that means I can enjoy it without worrying about my diet.
4) I enjoy the sweet and tangy lemon glaze on top that soaks into the cake all the way through—it reminds me of a fancy coffee house treat, but even better when I make it at home.

Ingredients

• Gluten free self raising flour gives carbs and fiber support for a lighter, airy structure.
• Granulated sugar adds sweetness and energy, making the cake delightfully delicious.
• Dairy free butter offers rich fats and moisture, resultin in a tender texture.
• Eggs supply protein and act as a binding agent to keep ingredients together.
• Milk or dairy free alternative mixes smoothly, addin creaminess without extra heaviness.
• Lemon zest intensifies aroma with zesty oils, enhancing the overall citrus flavor.
• Lemon juice provides tangy, sour notes that brighten up the entire cake.

Ingredient Quantities

• 200g gluten free self raising flour
• 1/2 tsp baking powder (skip if using self raising flour)
• 200g granulated sugar
• 225g dairy free butter (or unsalted butter if you dont need dairy free)
• 3 large eggs
• 2 tbsp milk or a dairy free alternative
• Zest of 2 lemons
• Juice of 1 lemon (to mix into the batter)
• 100g granulated sugar (for the lemon drizzle)
• Juice of 1 lemon (for the drizzle glaze)

How to Make this

1. Preheat your oven to 180°C (350°F) and grease a loaf pan with a bit of dairy free butter or unsalted butter if you prefer.

2. In a big bowl, cream together the 225g dairy free butter and 200g granulated sugar until it gets light and fluffy.

3. Beat in the 3 large eggs one at a time and then mix in 2 tbsp milk or your dairy free alternative.

4. Stir in the zest of 2 lemons and the juice of 1 lemon into the batter.

5. Sift in the 200g gluten free self raising flour and add 1/2 tsp baking powder if you’re not using self raising flour. Fold these in gently until just combined.

6. Pour the batter into your prepped pan and make sure its spread evenly.

7. Bake for roughly 45-50 minutes or until a toothpick inserted into the centre comes out mostly clean.

8. For the drizzle, while the cake is baking, mix together 100g granulated sugar with the juice of 1 lemon.

9. When the cake comes out of the oven and is still hot, poke a few holes in the surface with a skewer and carefully spoon the lemon mixture all over.

10. Let the cake cool completely in the pan so that the glaze soaks in before slicing and serving. Enjoy!

Equipment Needed

1. Oven
2. Loaf pan
3. Large mixing bowl
4. Electric mixer or hand whisk
5. Measuring cups and spoons
6. Zester or fine grater
7. Fine mesh sieve or sifter
8. Small mixing bowl (for the drizzle)
9. Spatula or wooden spoon
10. Skewer

FAQ

Gluten Free Lemon Drizzle Cake Recipe Substitutions and Variations

• Gluten free self raising flour: You can mix 180g of plain gluten free flour with about 20g of a gluten free leavening agent like xanthan gum if you can’t find self raising options
• Dairy free butter: If you dont have dairy free butter you can use coconut oil or a good dairy free margarine alternative
• Eggs: If you need an egg free version, try making flax eggs (just mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg and let it sit for 5 minutes)
• Milk: Instead of regular milk you can use almond milk or oat milk, both work well in this recipe

Pro Tips

1. Make sure all your ingredients like eggs and butter are at room temperature before you start mixing so that your batter mixes evenly and comes together smooth.
2. Be gentle when you fold in the flour. Overmixing can make your cake tough so stop as soon as you dont see any dry patches.
3. When it comes time for the lemon drizzle, poke plenty of holes in the cake while it’s still hot to help the glaze soak in evenly.
4. Give the glazed cake enough time to cool in the pan. This helps the lemon syrup set properly and makes slicing a lot easier.