Gluten-Free Lemon Drizzle Cake

5 from 1 vote

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.

Prep Time10

Cook Time50

Total Time1

Course: Baking, Dessert

Cuisine: British

Diet: Gluten Free

Servings: slices

Calories: 443kcal

Author: Amanda

Equipment

8"x 4" loaf pan

Ingredients

Ingredients for gluten free lemon loaf cake

200 grams gluten free all purpose flour
200 grams sugar
3 teaspoons baking powder Always check that the baking flour is gluten free as some brands contain gluten
¼ teaspoon xanthan gum omit if the flour blend already contains xanthan gum
¼ teaspoon salt
200 grams unsalted butter room temperature
3 large eggs room temperature
3-4 unwaxed lemons (For 4 tablespoons of lemon juice & 2 tablespoons of lemon zest)
1 teaspoon vanilla extract

Ingredients for lemon drizzle icing

100 grams powdered sugar
2-3 tablespoons lemon juice
½ teaspoon vanilla extract
1 tablespoon lemon zest (Optional for decorating)

Instructions

How to make gluten free lemon drizzle cake

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.
Add the eggs, butter, vanilla extract, lemon zest, and lemon juice to the dry ingredients. Mix until fully combined and lump-free. 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).
Evenly transfer the lemon cake batter into your pre-prepared loaf pan. 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 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.
Don't open the oven until around 50 minutes as opening the oven too early can cause the cake to sink in the middle.

How to make lemon drizzle icing

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.

Notes

Tips:

- Tip #1: Wrap the parchment paper over the edges of the pan as it makes it easier to lift the bread out when it is cooled.

- Tip #2: Be sure to use room-temperature ingredients, which makes for a lighter, fluffier texture. Using cold ingredients will result in a denser, heavier cake.

- Tip #3: 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).

- Tip #4: Don't open the oven until around 50 minutes as opening the oven too early can cause the cake to sink in the middle.
- Tip #5: If you prefer a runnier lemon drizzle, just add a little more lemon juice until it reaches your preferred consistency.

Dairy free - To make a dairy free lemon drizzle cake substitute the butter for your preferred dairy free butter block.

Storage - The cake will keep well for up to 4 days in an airtight container at room temperature.

Nutrition