This Gluten Free Lemon Drizzle Cake is a wonderfully moist and tangy treat, perfect for any occasion. It’s a straightforward recipe that delivers classic lemon cake flavour without the gluten, making it a go-to for those with dietary restrictions or anyone craving a delightful homemade cake.
Key Ingredients for Gluten Free Lemon Drizzle Cake
- 175g unsalted butter, softened, plus extra for greasing
- 175g caster sugar
- 3 large eggs, at room temperature
- 175g gluten-free self-raising flour blend (ensure it contains xanthan gum)
- 1 teaspoon gluten-free baking powder
- Zest of 2 large lemons
- Juice of 1 large lemon (about 50ml)
- For the Drizzle:
- 150g icing sugar
- Juice of 1-2 lemons (depending on desired drizzle consistency and tanginess)
How to Make Gluten Free Lemon Drizzle Cake
This Gluten Free Lemon Drizzle Cake is incredibly easy to whip up, promising a burst of sunshine in every slice. Its light, crumbly texture and vibrant lemon flavour are simply irresistible. With a preparation time of approximately 20 minutes and baking time of 30-35 minutes, you’ll have a delicious cake ready to enjoy without much fuss, making it a perfect weeknight treat or weekend bake.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 190°C (170°C fan/Gas Mark 5). Lightly grease and line a 20cm (8-inch) round cake tin with baking parchment. This ensures your beautiful cake doesn’t stick.
- Cream the Butter and Sugar: In a large bowl, cream together the softened unsalted butter and caster sugar until pale and fluffy. This can be done with an electric mixer or a good old-fashioned wooden spoon and some elbow grease. The key here is to incorporate air for a lighter cake.
- Add the Eggs: Beat in the eggs one at a time, mixing well after each addition. If the mixture looks like it’s starting to curdle, add a tablespoon of your gluten-free flour blend and mix it in to help emulsify.
- Incorporate Dry Ingredients: Sift the gluten-free self-raising flour blend and gluten-free baking powder into the bowl. Add the lemon zest. Gently fold these dry ingredients into the wet mixture using a metal spoon or spatula until just combined. Be careful not to overmix at this stage, as this can lead to a tougher cake.
- Add Lemon Juice: Pour in the juice of one lemon and gently fold it through the batter. The batter should be a thick, dropping consistency, similar to thick yoghurt.
- Bake the Cake: Pour the batter into the prepared cake tin and level the surface with your spatula. Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the centre comes out clean. The cake should be golden brown and spring back when lightly touched.
- Prepare the Drizzle: While the cake is baking (or just as it comes out of the oven), prepare the lemon drizzle. In a small bowl, whisk together the icing sugar and lemon juice until you have a smooth, thick but pourable consistency. You may need to add more or less lemon juice to achieve your desired thickness.
- Drizzle the Cake: As soon as the cake comes out of the oven, poke small holes all over the top with a skewer. While the cake is still warm in the tin, gradually pour the lemon drizzle over the top, allowing it to seep into the cake. This is where all that lovely citrusy goodness gets infused deep into the sponge.
- Cool and Serve: Let the cake cool in the tin for about 10 minutes before carefully turning it out onto a wire rack to cool completely. The drizzle will harden slightly as it cools, creating a lovely, slightly crisp topping.
Why You’ll Love This Gluten Free Lemon Drizzle Cake
You will adore this Gluten Free Lemon Drizzle Cake for its incredibly moist crumb and bright, zesty flavour, an undeniable star that shines brighter than many of its gluten-containing counterparts. Making it at home is not only cost-effective, saving you money compared to most bakery-bought gluten-free cakes, but it also guarantees freshness and allows you to control the quality of ingredients. The tangy lemon drizzle, a simple yet essential element, adds an extra layer of citrusy zing that perfectly complements the sweet sponge.
This cake is a far cry from some dry, crumbly gluten-free bakes of the past, offering a satisfyingly tender texture that will have everyone asking for seconds, not just those avoiding gluten. It’s the perfect accompaniment to a cup of tea, a delightful afternoon treat, or even a light dessert. Ready to bring a burst of sunshine to your kitchen? Give this delightful Gluten Free Lemon Drizzle Cake a try – you won’t be disappointed!
Storing and Reheating Tips
This Gluten Free Lemon Drizzle Cake is best stored at room temperature, especially if it’s still within a day or two of baking, as this helps maintain its lovely moisture.
- Room Temperature Storage: Once completely cooled, store the cake in an airtight container or wrap it tightly in plastic wrap. It will stay fresh and delicious for up to 3 days.
- Refrigeration: If you live in a particularly warm climate or if it’s very warm outside, you can refrigerate the cake for longer storage. Wrap it well to prevent it from drying out and store for up to 5 days.
- Freezing: For longer-term storage, this cake freezes beautifully. Once cooled, wrap it tightly in several layers of plastic wrap, then a layer of foil. It can be frozen for up to 2 months. To thaw, remove from the freezer and let it defrost at room temperature, still wrapped, for a few hours.
Final Thoughts
This Gluten Free Lemon Drizzle Cake is a testament to how delicious gluten-free baking can be, offering pure citrusy joy in every bite. We encourage you to bake this simple yet sensational cake and experience its wonderful flavour and texture for yourself.
Gluten Free Lemon Drizzle Cake
Ingredients
Equipment
Method
- Preheat your oven to 190°C (170°C fan/Gas Mark 5). Lightly grease and line a 20cm (8-inch) round cake tin with baking parchment. This ensures your beautiful cake doesn’t stick.175 g unsalted butter, softened
- In a large bowl, cream together the softened unsalted butter and caster sugar until pale and fluffy. This can be done with an electric mixer or a good old-fashioned wooden spoon and some elbow grease. The key here is to incorporate air for a lighter cake.175 g unsalted butter, softened, 175 g caster sugar
- Beat in the eggs one at a time, mixing well after each addition. If the mixture looks like it’s starting to curdle, add a tablespoon of your gluten-free flour blend and mix it in to help emulsify.3 large eggs, 175 g gluten-free self-raising flour blend
- Sift the gluten-free self-raising flour blend and gluten-free baking powder into the bowl. Add the lemon zest. Gently fold these dry ingredients into the wet mixture using a metal spoon or spatula until just combined. Be careful not to overmix at this stage, as this can lead to a tougher cake.175 g gluten-free self-raising flour blend, 1 teaspoon gluten-free baking powder, Zest of 2 large lemons
- Pour in the juice of one lemon and gently fold it through the batter. The batter should be a thick, dropping consistency, similar to thick yoghurt.Juice of 1 large lemon
- Pour the batter into the prepared cake tin and level the surface with your spatula. Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the centre comes out clean. The cake should be golden brown and spring back when lightly touched.
- While the cake is baking (or just as it comes out of the oven), prepare the lemon drizzle. In a small bowl, whisk together the icing sugar and lemon juice until you have a smooth, thick but pourable consistency. You may need to add more or less lemon juice to achieve your desired thickness.150 g icing sugar, Juice of 1-2 lemons
- As soon as the cake comes out of the oven, poke small holes all over the top with a skewer. While the cake is still warm in the tin, gradually pour the lemon drizzle over the top, allowing it to seep into the cake. This is where all that lovely citrusy goodness gets infused deep into the sponge.
- Let the cake cool in the tin for about 10 minutes before turning it out onto a wire rack to cool completely. The drizzle will harden slightly as it cools, creating a lovely, slightly crisp topping.