With a delicious burst of tart lemon flavor and a moist and delicate crumb, this Gluten-Free Lemon Drizzle Cake recipe is a classic dessert that can be enjoyed for any occasion.

Main Ingredients For Gluten-Free Lemon Drizzle Cake

Sugar

Lemon Zest

Softened Butter – I used non-dairy.

Eggs

All Purpose Flour – I use Bob’s Red Mill’s gluten-free all purpose flour.

Almond Flour – adds protein and moisture to the cake.

Baking Powder

Salt

For the lemon drizzle you’ll need powdered sugar and lemon juice

Tips When Making Lemon Drizzle Cake

Add poppy seeds: Mix in 1 tablespoon of poppy seeds to the batter just after mixing in the dry ingredients.

How do I know when the lemon drizzle cake is done? The cake should be golden brown on the outside. Insert a toothpick into the center and it should come out clean or with just a few crumbs.

How do I store the lemon drizzle cake if there are leftovers? Store the cake in an airtight container at room temperature for up to 3 days.

Gluten-Free Lemon Drizzle Cake

5 from 1 vote

Recipe by Samantha Course: DessertsCuisine: BritishDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hour

Total time

hour

minutes

With a delicious burst of tart lemon flavor and a moist and delicate crumb, this Gluten-Free Lemon Drizzle Cake recipe is a classic dessert that can be enjoyed for any occasion.

Ingredients

1 Cup Sugar
2 Tablespoons Lemon Zest
1 Cup Softened Butter (non-dairy)
4 Large Eggs
1/4 Cup Milk (or non-dairy milk)
3 Tablespoons Lemon Juice
1 3/4 Cups Gluten-Free All Purpose Flour
1/2 Cup Almond Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
For the lemon drizzle:
1 Cup Powdered Sugar
1/4 Teaspoon Lemon Juice

Directions

Preheat oven to 350° Fahrenheit and line a loaf pan with parchment paper.
Mix together the sugar and lemon zest in a large bowl. Add in the butter and use either a hand or stand mixer to beat until pale yellow.
Beat in one egg at a time, before adding in the milk and lemon juice. Mix until combined.
In a separate bowl, mix together the gluten-free all purpose flour, almond flour, baking powder, and salt.
Slowly fold flour mixture into butter mixture until just combined, do not overmix.
Transfer batter to prepared loaf pan and bake for 1 hour, or until a toothpick inserted down the center comes out clean. Let cool in pan for 10 minutes before removing and placing on a wire rack to cool the rest of the way.
While the lemon cake cools, make the drizzle by whisking together all ingredients in a small bowl.
Once cake has cooled completely, spoon lemon drizzle over top. Leave drizzle to set for about 10-15 minutes before slicing and enjoying.