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 🙂