This easy gluten free lemonade cake is simple to make and really doesn't require a lot of ingredients. If you love the flavors of fresh lemon cakes then this recipe is for you. It's a perfect bake for a fresh easter spring cake or summer cake.
When creating this recipe I wanted it to be an easy lemon drizzle traybake, gluten free cake perfect for dessert or after-school snack or treat for the kids. I came up with the idea when making my gluten free lemonade scones and thought it would be fun to make a gluten free lemonade cake.
This recipe has become quite popular with my kids and I've also tested it to make a gluten and dairy free lemon drizzle cake and no one could tell the difference.
- Gluten free All purpose flour -AKA GF plain flour in the UK. *See recipe tips for more information on the gluten free flour blend used.
- Sugar - This makes the cake light, gives moisture, and adds sweetness to the cake. I used caster sugar but any fine white sugar will work well.
- Baking powder - Acts as a leavening and rising agent by reacting to heat. Making the cake light and rise well.
- Xanthan Gum - A regular ingredient when baking gluten-free. Prevents ingredients from separating as it is a stabilizer. Essentially acting as gluten would gelling everything together.
- Butter - Room temperature. If you require a dairy free lemonade cake your preferred dairy free butter block will work well. I have previously tested this recipe with dairy free butter.
- Eggs - Room temperature
- Lemonade - To make this lemonade cake I used just a little fizzy lemonade.
- Lemon Juice - I used freshly squeazed lemon juice but store-bought lemon juice will work just fine. It is really your own personal preference.
- Vanilla extract - Adds additional flavor to the cake.
- Powdered Sugar - Also known as icing sugar. Be sure to sieve the powdered sugar before using it to make it lump-free.
- Lemon - If you have fresh unwaxed lemons you can use them for fresh lemon juice and also the skin for Lemon zest to decorate the top of the lemonade cake.
See the recipe card for quantities.
In a large bowl mix together flour, sugar, baking powder, and xanthan gum.
Add eggs, soft butter, vanilla, and lemon juice to the dry mixture.
Mix until fully combined and lump-free.
Transfer the lemon cake batter into your pre-prepared baking tin. Bake in the oven for approx 25-30 minutes.
Using a small skewer or knife make holes on top of the cake.
carefully pour the lemon drizzle over the cake being sure to let the drizzle sink in through the holes in the cake.
Spread the icing over the cake evenly and leave the icing to set slightly before serving.
If desired top with some lemon zest and slice evenly.
See the recipe card below for more detailed instructions.
- Gluten Free Flour – I used a shop bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize and Buckwheat flour. I have had reports that others have used Bob’s Red Mill and other Gluten free All purpose blends with my recipes that have worked well. I would love to know what flour blends worked for you so feel free to get in touch by leaving a comment below or you can contact me directly.
- Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and in grams as baking is a science. When baking gluten free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online. (Although for small amounts I will use spoon measurements)
- Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
- Gluten free Lemon Drizzle cake - To make this a gluten free lemon drizzle traybake cake without the lemonade icing leave to cool fully after adding the lemon drizzle and then your done and ready to serve!
- Dairy Free - This lemon cake is easily made dairy free. I have tested this recipe using dairy free butter block and it turned out delicious.
- Lemonade Vs Lemon Juice - This recipe uses both fizzy lemonade and lemon juice but if you prefer to skip the lemonade you can omit this from the recipe, or use a little extra lemon juice or lemonade concentrate. (This may result in a stronger lemon flavor so I recommend tasting the icing as you slowly add as you might not want to swap it like for like.)
Store the lemon tray bake for up to 4 days in an airtight container. Although it very rarely lasts that long in my house as sometimes one slice is not enough! but if you can refrain yourself it will stay lovely and moist if stored well.
Yes, This recipe is gluten free and I have also tested it using dairy free butter block and it came out delicious. Honestly, no one could tell the difference.
This cake is suitable for freezing for up to 3 months. I recommend freezing after the lemon drizzle is applied and the cake is fully cooled. I would wait until fully thawed before adding the Lemonade icing as this may not freeze as well.
Yes, Homemade lemonade or shop bought lemonade is usually gluten free and safe to have when avoiding gluten. Always check the ingredients label to be sure it has no gluten ingredients as some brands may add flavorings that contain gluten.
Other gluten free recipes you might like.
Gluten Free Lemonade Cake
- 8 x 8 square baking tin
- Large bowl
- 250 Grams Gluten free All purpose flour (AKA GF plain flour in the UK)
- 250 Grams Sugar
- 3 Teaspoons Baking powder
- ¼ Teaspoon Xanthan Gum
- 250 Grams Butter Room temperature
- 4 Large Eggs Room temperature
- 1 Teaspoon Lemonade
- 1.5 Teaspoon Lemon Juice
- ½ Teaspoon Vanilla extract
- 100 Grams Powdered Sugar
- 1.5 Teaspoon Lemon juice
- 3 Teaspoon Water
- 250 Grams Powdered sugar
- 3 Teaspoon Lemonade
- 3 Teaspoon Water
- 1 Teaspoon Lemon juice
- 1 Lemon Zest (Optional)
How to make Gluten free lemon cake.
- Preheat the oven to 175°C/325°F/Gas mark-3. Prepare baking tin with parchment paper.
- In a large bowl mix together flour, sugar, baking powder, and xanthan gum.
- Add eggs, soft butter, vanilla, and lemon juice to the dry ingredients. Mix until fully combined and lump-free.
- Transfer the lemon cake batter into your pre-prepared baking tin. Bake in the oven for approx 25-30 minutes. Check with a skewer and if it comes out clean then move the baking tin onto a cooling rack. Leaving the lemon cake in the baking tin to cool while you make the lemon drizzle.
How to make the lemon drizzle.
- While the cake is cooling slightly in a small bowl mix together the powdered sugar, lemon juice, and water until it forms a smooth and runny icing.
- Once the cake has slightly cooled for approx 5-10 minutes. Using a small skewer or knife make holes on top of the cake (See images in post above).
- Evenly and carefully pour the lemon drizzle over the cake being sure to let the drizzle sink in through the holes in the cake.
- Leave the cake to fully cool before moving on to make the lemonade icing. (If you prefer to skip the lemonade icing then you have now made an equally delicious lemon drizzle cake.
How to make Lemonade icing.
- Once the cake is fully cooled. In a large bowl mix together sieved powdered sugar, lemonade, lemon juice, and cold water until it is smooth and lump-free. If it becomes too thick add a little extra water or lemonade. (I like to make the icing quite thick but you can make it to your desired concsistency.)
- Spread the icing over the cake evenly and leave the icing to set slightly before serving. If desired decorate with lemon zest.
I hope you enjoyed this gluten-free lemonade cake recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.