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Gluten Free Lemon Drizzle Cake Recipe - BEST EVER!

Gluten free lemon drizzle cake recipe - you only need 7 ingredients and it's super simple to make. You can either make this the 'classic' way with crunchy sugar and zest on top, or optionally add a sweet and sharp white glace icing on top.
Keyword gluten free lemon drizzle cake recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 slices
Calories 413kcal
Author Bex

Ingredients

  • 175 g caster sugar
  • 175 g butter softened (or dairy free alternative)
  • 3 lemons used in both the cake and the drizzle!
  • 3 medium eggs
  • 100 g gluten free self raising flour
  • 75 g ground almonds
  • 100 g demerara sugar use caster sugar instead if you intend to add the optional white icing on top

For the optional white glace icing on top:

  • 120 g icing sugar
  • 1 large lemon or 2 smaller lemons, juiced
  • lemon zest

Instructions

  • Line a 2lb loaf tin (standard size) with greaseproof/parchment paper.
  • Pre heat the oven to 160C Fan / 180C.
  • Beat together the butter (or dairy free alternative) and caster sugar.
  • Add the grated lemon zest of 2 lemons and beat until light and fluffy.
  • Add the eggs (add these one at a time and beat each thoroughly until combined before adding the next).
  • Sift in your gluten free flour & fold it in.
  • Fold in your ground almonds.
  • Spoon the mixture into the prepared tin.
  • Bake for about 45-50 minutes, until golden and cooked through. 
  • Whilst your cake is baking, grab a small bowl and thoroughly mix together the lemon zest of 1 lemon, and the juice of 2 lemons and if opting for a classic finish, use demerara sugar here. If you intend to add the optional white glace icing on top, use caster sugar instead.
  • Remove your cake from the oven and poke a skewer through it - if it comes out clean. then it's done! Then poke holes all over the top of the cake (whilst still hot) and gradually pour over the drizzle. (It seems like a lot of drizzle but the cake will absorb it quickly so keep adding a little at a time to make it super moist!)
  • Allow to fully cool in the tin before removing.
  • Enjoy!

If you want to make the optional white glace icing (see ingredients list above):

  • Mix together the icing sugar and the lemon juice until a glace icing consistency - not too runny not too thick.
  • Once the cake is completely cold, drizzle the icing all over the top of the cake and then sprinkle on lemon zest.

Nutrition

Serving: 1g | Calories: 413kcal | Carbohydrates: 55g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 307mg | Fiber: 2g | Sugar: 43g