Gluten Free Lemonade Cake

5 from 12 votes

Easy gluten free lemonade cake is simple to make and really doesn't require a lot of ingredients. Perfect gluten free lemon drizzle cake. Easily made Dairy free. This gluten free lemon traybake is delicious served for afternoon tea or a summer cake.

Prep Time20

Cook Time30

Course: Dessert, Snack

Cuisine: American

Servings: slices

Calories: 330kcal

Author: Amanda

Equipment

8 x 8 square baking tin
Large bowl
Whisk

Ingredients

Lemon cake

250 Grams Gluten free All purpose flour (AKA GF plain flour in the UK)
250 Grams Sugar
3 Teaspoons Baking powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
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

Lemon Drizzle

100 Grams Powdered Sugar
1.5 Teaspoon Lemon juice
3 Teaspoon Water

Lemonade icing

250 Grams Powdered sugar
3 Teaspoon Lemonade
3 Teaspoon Water
1 Teaspoon Lemon juice
1 Lemon Zest (Optional)

Instructions

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.
Enjoy!

Notes

Store the lemon cake for up to 4 days in an airtight container.

Gluten free Lemon Drizzle cake - To make this a lemon drizzle cake without the lemonade icing leave to cool fully after adding the lemon drizzle and then your done and ready to serve!

Can I make gluten and dairy free lemon cake?

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.

Can I freeze the lemonade cake?

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.

Nutrition