This easy gluten free lemon drizzle cake is made with a handful of basic ingredients and takes just 10 minutes to prepare.
The zesty lemon loaf is topped with a sweet, tangy and crunchy topping to create a cake that is SO moist, packed with lemon flavour, and perfect for dessert as well as afternoon tea!
Gluten-free lemon drizzle cake is light, moist, and FULL of zingy lemon flavour! A soft gluten free lemon loaf is infused with a simple two-ingredient lemon syrup that is both sweet and tangy - and SO delicious!
Perfect for bake sales, lunchboxes, as an after school snack or even as dessert, this easy gluten free cake, like my gluten free lemon cake, gluten free brownies and 3 ingredient flourless chocolate cake is enjoyed by all, whether you follow a GF diet or not!
If you have a tree full of lemons, be sure to check out my round up of easy lemon recipes which includes lemon bliss balls, lemon meringue pie and delicious lemon cheesecake!
Why You're Going To Love This Recipe
- Easy recipe - this one bowl cake recipe takes just 10 minutes to prepare.
- Full of lemon flavour - the cake is flavoured with lemon zest, and the lemon drizzle is made with fresh lemon juice, ensuring every bite is bursting with lemon flavour!
- Freezer-friendly - freeze slices of lemon drizzle cake for the easiest grab n go snack!
- Cake or dessert - this cake is the perfect accompaniment to a cup of tea, but also makes the most delicious dessert, especially served just warm, with a drizzle of cream or scoop of ice cream!
- Conventional and Thermomix - both methods are written in the recipe card at the end of the post.
What You Need
Gluten free lemon cake is made with a handful of basic, easy to find ingredients.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Butter - I recommend using unsalted butter in this cake recipe. Make sure it is softened to room temperature.
- Caster sugar - also known as superfine sugar. This finer-grained sugar dissolves easily in both the cake batter and when mixed with lemon juice to make the lemon drizzle.
- Eggs - I use size large eggs, which weigh approx 55-60g each. Use room temperature eggs for the best results.
- Gluten free self raising flour - you can use any brand of gluten free self raising flour you like. I like to use the White Wings brand.
- Baking powder - check that the baking powder you are using is gluten free (most are). I use McKenzies brand which is gluten free.
- Xanthan gum - can be purchased from the health food aisle of any supermarket. It helps to keep gluten free cakes and baking soft and moist.
- Lemon zest - is the yellow outside portion of its peel, and is often used to add a tangy flavour to recipes. Try to buy unwaxed lemons if you can.
- Lemon juice - I recommend using fresh lemon juice in this recipe. As you need the lemon zest as well, it is worth buying two fresh lemons!
Equipment Required
You don't need any fancy equipment to make this gluten free lemon loaf with its fresh lemon drizzle!
- 14cm x 24cm loaf tin - greased and lined with baking paper.
- Large bowl and hand-held beaters or a stand mixer. Alternatively, you can use a Thermomix for combining the cake ingredients together.
- Oven - I use a fan-forced oven. If you use a conventional oven, increase the temperature by 10-20 degrees Celsius.
Step By Step Instructions
This easy lemon drizzle cake takes just minutes to prepare. Spoon over the sweet and tangy lemon syrup whilst warm to allow it to really soak through, then serve - it's soo good!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Cream The Butter And Sugar
Preheat the oven, grease and line your loaf tin.
Place the softened butter and caster sugar into a large bowl, then beat until pale and fluffy.
Step 2 - Add The Eggs
Add the eggs one at a time, beating well in between.
Step 3 - Add The Dry Ingredients
Sift in the gluten free self raising flour, baking powder, xanthan gum, then add the lemon zest. Mix until well combined.
Step 4 - Bake
Spoon the cake mixture into the prepared loaf tin.
Bake in the preheated oven until a skewer inserted into the middle comes out clean, taking care not to overcook the cake.
Step 5 - Prepare The Lemon Drizzle
Whilst the cake is baking, mix the lemon juice and caster sugar together in a bowl.
Step 6 - Pour The Lemon Drizzle Over The Cake
Carefully poke holes all over the still warm cake with a skewer.
Pour the lemon drizzle over the top of the cake, making sure to cover all the cake.
Step 7 - Serve
Cut into slices and serve!
Expert Tips
- Use room temperature ingredients - they blend together easier than cold ingredients, creating a smooth batter.
- Don't overcook the cake - you want it to be deliciously moist.
- If your lemon cake is browning on top - just place a loose sheet of foil over the baking tin.
- Your cake is ready - when a skewer inserted into the middle comes out clean or with just a few moist crumbs on it.
- Storing - you can keep this cake in an airtight container at room temperature for up to 4 days or store in the fridge for up to 7 days. Bring to room temperature before serving (as the fridge will dry the cake out).
FAQs
Absolutely! You can freeze this lemon drizzle cake for up to a month - simply wrap in plastic wrap and then a layer of foil, either whole or in slices.
To tell if the cake is done, insert a toothpick or skewer into the middle of the cake. If it comes out clean, it is cooked. If there is wet batter, or a lot of crumbs sticking to the toothpick, then the cake needs to bake for a few more minutes.
The lemon zest is the yellow outside portion of its peel. Just use a fine grater to grate the yellow skin of the lemon, but avoid the white layer underneath as that can be bitter.
Related Recipes
For more easy and delicious gluten free desserts, here are some more popular gluten free recipes:
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Gluten Free Lemon Drizzle Cake
Ingredients
For The Lemon Cake
- 225 g unsalted butter softened to room temp
- 220 g (1 cup) caster sugar superfine sugar
- 4 eggs room temperature
- 225 g (2 cups) gluten free self raising flour
- 2 teaspoon baking powder
- 1 ½ teaspoon xanthan gum
- lemon zest grated, from 2 lemons
For The Lemon Drizzle
- lemon juice from 2 lemons
- 160 g (⅔ cup) caster sugar
Instructions
- Grease and line the sides and bottom of a 14cm x 24cm loaf tin with baking paper.
- Preheat oven to 160 degrees celsius (fan forced).
- Place the softened butter and caster sugar into a large bowl.Beat with hand-held beaters or a stand mixer until pale and fluffy. If using a Thermomix: Place the butter (chopped into chunks) and caster sugar into the Thermomix bowl and and mix for 15 seconds, Speed 5. Scrape down the sides of the bowl.
- Add the eggs, one at a time, beating well between each addition.If using a Thermomix: Reduce to Speed 2 and add the eggs (one at a time) through the MC hole.
- Sift over the gluten free self raising flour, baking powder, xanthan gum and add the lemon zest. Mix until well combined. If using a Thermomix: Add the gluten free self raising flour, baking powder, xanthan gum and lemon zest and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 5 seconds.
- Pour the mixture into the prepared loaf tin and smooth the surface.
- Bake for 45 minutes or until a skewer inserted into the middle comes out clean (don't overcook the cake as you want it to be deliciously moist).
To Make The Lemon Drizzle
- While the cake is still warm, prepare the lemon drizzle by mixing together the lemon juice and caster sugar in a bowl.
- Carefully poke holes all over the cake with a skewer (to allow the lemon drizzle to soak in).
- Pour the lemon drizzle over the top of the cake.
Notes
- Use room temperature ingredients - they blend together easier than cold ingredients, creating a smooth batter.
- Don't overcook the cake - you want it to be deliciously moist.
- If your lemon cake is browning on top - just place a loose sheet of foil over the baking tin.
- Your cake is ready - when a skewer inserted into the middle comes out clean or with just a few moist crumbs on it.
- Storing - you can keep this cake in an airtight container at room temperature for up to 4 days or store in the fridge for up to 7 days. Bring to room temperature before serving (as the fridge will dry the cake out).
- Freezing - you can also freeze this cake for up to a month - simply wrap in plastic wrap and then a layer of foil, either whole or in slices.
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