Here’s a simple, reliable Gluten-Free Lemon Drizzle Cake that’s light, moist, and full of lemon flavor 🍋
Gluten-Free Lemon Drizzle Cake
Ingredients
Cake
175 g (¾ cup) unsalted butter, softened
175 g (¾ cup) caster sugar (or superfine sugar)
3 large eggs
175 g (1½ cups) gluten-free self-raising flour
If using plain GF flour, add 2 tsp gluten-free baking powder
Zest of 2 lemons
2 tbsp lemon juice
½ tsp xanthan gum (omit if your flour blend already contains it)
Drizzle
Juice of 2 lemons
100 g (½ cup) icing sugar (powdered sugar)
Method
Prep
Preheat oven to 180°C / 350°F (160°C fan).
Line a 2 lb loaf tin or grease and line well.
Make the batter
Cream butter and sugar together until pale and fluffy.
Beat in eggs one at a time.
Fold in gluten-free flour, baking powder (if needed), xanthan gum, lemon zest, and lemon juice.
Bake
Spoon into the tin and level the top.
Bake for 40–45 minutes, until golden and a skewer comes out clean.
Drizzle
Mix lemon juice and icing sugar.
While the cake is still warm, prick all over with a skewer and pour the drizzle slowly on top.
Cool
Leave in the tin for 10 minutes, then turn out to cool completely.
Tips
For extra moisture, replace 25 g of butter with Greek yogurt.
Works well with dairy-free butter if needed.
Keeps for 3 days in an airtight container or freezes well.
If you’d like, I can also give you a dairy-free, egg-free, or sheet-pan version 🙂
