This gluten free lemon drizzle cake is soft, moist, and full of bright lemon flavour. It has a tender crumb, a sweet-tangy glaze, and a lovely golden top. The recipe is simple to make and perfect for beginners or anyone who wants a fresh, citrusy bake that works every time. Because it tastes so good and looks beautiful with its glossy lemon drizzle, you can serve it as an everyday treat or take it to birthdays, afternoon tea, holidays, or family gatherings.

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Ingredients

For the Lemon Loaf Cake

• 1 2/3 cups (200 g) plain gluten free flour blend
  (A simple shop-bought blend with rice, potato, and maize flour, and no xanthan gum)
• 3/4 cup (65 g) almond flour
• 1/2 tsp xanthan gum
• 3 tsp baking powder
• 1 cup (200 g) granulated sugar
• pinch of salt
• 2 sticks (226 g) unsalted butter, softened
• zest of 3 lemons
• 4 medium eggs, room temperature
• 1/2 cup (120 mL) milk, room temperature
• 1 tsp vanilla paste (or 2 tsp vanilla extract)
• 6 tbsp fresh lemon juice

For the Lemon Drizzle

• 1 cup (120 g) powdered/icing sugar, sifted
• 6–7 tsp fresh lemon juice

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Instructions

1. Preheat your oven to 355°F (180°C).
   Line a loaf tin with baking paper.
   Tin size: 8.5 in (21 cm) long, 4.5 in (11 cm) wide, 3 in (7 cm) high.
2. In a large bowl, sift the gluten-free flour, almond flour, xanthan gum, and baking powder.
   Add the sugar and salt. Mix everything well.
3. Add the softened butter.
   Using a stand mixer with a paddle or a hand mixer, mix the butter into the dry ingredients until the mixture looks like coarse crumbs.
4. Add the lemon zest.
   In another bowl, whisk the eggs, milk, vanilla, and lemon juice together.
5. Pour the wet mixture into the dry ingredients.
   Mix until the batter is smooth with no dry flour left.
6. Pour the batter into the prepared loaf tin.
   Smooth the top and bake for about 1 hour, or until the cake is golden and a toothpick comes out clean.
7. If the top browns too fast, cover the loaf with aluminium foil and keep baking.
8. Let the cake cool in the tin for 10 minutes.
   Then take it out and let it cool fully on a wire rack.

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Make the Lemon Drizzle

9. Mix the powdered sugar with 6 tsp lemon juice until thick and smooth.
   Add 1–2 tsp more lemon juice if you want it runnier.
   Add more sugar if you want it thicker.
10. Spoon or drizzle the lemon icing over the cooled cake.
    Let it drip down the sides.
11. Slice and enjoy!

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Storage

Keep the cake in an airtight container at room temperature for 3–4 days.
The cake stays moist and the lemon flavour becomes even stronger the next day.

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Tips & Tricks

• If your cake browns too quickly, loosely cover the top with foil.
• Always let the cake cool fully before adding the drizzle so the icing stays on top.
• Fresh lemon juice and zest give the strongest flavour — avoid bottled lemon juice.
• Room-temperature butter and eggs help the batter mix better.

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Gluten Free Lemon Drizzle Cake

Description

A soft, moist and bright gluten-free lemon drizzle cake made with fresh lemon zest, lemon juice, and a sweet-tangy icing. Perfect for everyday baking, afternoon tea, or celebrations.

Duration

• Prep Time: 15 minutes
• Bake Time: 1 hour
• Total Time: 1 hour 15 minutes

Ingredients

For Lemon Loaf Cake

• 1 2/3 cups (200 g) gluten free flour blend
• 3/4 cup (65 g) almond flour
• 1/2 tsp xanthan gum
• 3 tsp baking powder
• 1 cup (200 g) granulated sugar
• pinch salt
• 2 sticks (226 g) unsalted butter, softened
• zest of 3 lemons
• 4 medium eggs
• 1/2 cup (120 mL) milk
• 1 tsp vanilla paste (or 2 tsp vanilla extract)
• 6 tbsp lemon juice

For Lemon Drizzle

• 1 cup (120 g) powdered sugar
• 6–7 tsp lemon juice

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Instructions

1. Heat oven to 355°F (180°C) and line a loaf tin with baking paper.
2. Mix the gluten-free flour, almond flour, xanthan gum, baking powder, sugar, and salt.
3. Add the softened butter and mix until crumb-like.
4. Add lemon zest.
5. Whisk eggs, milk, vanilla, and lemon juice in another bowl.
6. Add wet mixture to dry mixture and mix until smooth.
7. Pour batter into the tin and bake for about 1 hour.
8. Cover top with foil if it browns too quickly.
9. Cool for 10 minutes in tin, then cool fully on a rack.
10. Mix powdered sugar and lemon juice to make icing.
11. Drizzle over cooled cake and serve.

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