Gluten-Free Lemon Drizzle Cake

This gluten free lemon drizzle cake turns out great every time. It requires very little hands-on time and is beginner-friendly.

It’s undeniably the perfect spring cake, with a delightful balance of fresh, tangy citrus and the subtle sweetness of the cake, all wrapped in a light, airy texture that’s moist and just melts in your mouth.

This gluten-free lemon drizzle cake is easily one of our favorite springtime bakes and makes a great gluten free Easter dessert. It is the perfect soft, fluffy, moist texture with the sweet but packed full of zesty citrus flavor.

We have been obsessed with all the lemon desserts, such as this lemon curd cheesecake, lemon meringue cake, and gluten free lemon shortbread.

Recipe Development

Lemon desserts are my favorite when springtime comes around. I love using fresh lemons as it just fills the house with a fresh citrus aroma, and they taste of a refreshing tangy flavor with a tartness that is perfect in sweet buttery desserts.

I tested this gluten free lemon loaf multiple times, adapting it originally from my gluten free lemonade cake. I tested with the flour and butter ratios until it resulted in a perfectly risen loaf cake that is slightly moist but doesn't sink in the middle every time.

Making the lemon drizzle icing I used only lemon juice as I wanted to kick up that zesty lemon flavor. I like the lemon drizzle thick but it is easily adapted by adding a little more lemon juice if you prefer it a little runnier.

📋 Ingredients Notes

• Gluten free all purpose flour - I tested this gluten free lemon cake using a gluten-free flour blend from the Doves Farm Freee collection, consisting of a blend of rice, potato, tapioca, maize, and buckwheat flours. I have had feedback that some people have successfully used other gluten-free all-purpose flour blends when following my recipes.
• Sugar - I used superfine sugar, also known as caster sugar, but granulated sugar will also work well in the cake. For the lemon drizzle use powdered sugar for a smooth icing.
• Baking powder - Always check that the baking flour is gluten free as some brands contain gluten.
• Xanthan gum - omit if the flour blend already contains xanthan gum
• Salt - The addition of salt will enhance the flavor of the gluten free lemon loaf cake.
• Butter - always use room temperature butter. I used unsalted butter but if you only have salted butter available you can omit the salt.
• Eggs -use room temperature large eggs.
• Lemons - for 6 tablespoons of lemon juice & 2 tablespoons of lemon zest. Use unwaxed lemons as the zest will be used in the recipe. If you don't have access to fresh lemons you can use store bought lemon juice.
• Vanilla extract - adds additional flavor to the cake.

See the recipe card below for ingredient measurements.

⚡ Substitutions & Variations

🥣 Step by Step Instructions

Below is a brief step-by-step process with photos of how to make gluten free lemon drizzle cake.

See the recipe card below for more detailed recipe instructions.

Step 1: Preheat the oven to 160°C/320°F/Gas mark-3. Prepare the loaf pan with parchment paper. I like to wrap the parchment paper over the edges of the pan as it makes it easier to lift the bread out when it is cooled.

Juice and zest 3-4 lemons and set aside.

In a large bowl, mix together flour, sugar, baking powder, and xanthan gum.

Step 2: Add the eggs, butter, vanilla extract, lemon zest, and lemon juice to the dry ingredients. 

Tip: Be sure to use room-temperature ingredients, which makes for a lighter, fluffier texture. Using cold ingredients will result in a denser, heavier cake.

Step 3: Mix until fully combined and lump-free.

Step 4: Transfer the lemon cake batter and spread it out evenly into your pre-prepared loaf pan.

Tip: You can use a stand mixer, handheld electric whisk, or a hand whisk (It will take a little longer to become smooth and lump-free using a hand whisk).

Step 5: Bake in the oven for approx 50-60 minutes until the loaf has risen and is a nice golden brown. Check with a skewer or toothpick and when it comes out clean, it is ready. 

Once the cake has cooled for around 15 minutes, carefully remove it from the loaf pan and place it on a cooling rack to fully cool.

Step 6: Once the cake is fully cooled. In a bowl mix together sieved powdered sugar, and lemon juice until it is smooth and lump-free. If it becomes too thick add a little extra lemon juice. (I like to make the icing quite thick but you can make it to your desired consistency.)

Drizzle the lemon icing over the lemon loaf cake. Top with lemon zest to decorate if desired.

Tip: Don't open the oven until around 50 minutes as opening the oven too early can cause the cake to sink in the middle.