Another mighty fine recipe to share with you! This gluten free lemon drizzle cake recipe is a joy to make and smells incredible whilst it’s baking. The light buttery sponge, is delicately flavoured with fresh lemon zest and finished with a classic lemon drizzle topping.
I was introduced to this fabulous gluten free lemon drizzle cake recipe whilst working at Juvela gluten free food. It was something that was made regularly on an epic scale, by Anna (my friend and Juvela home economist), so it could be cut up and sampled at the gluten free events we attended. Lucky you if you ever get to sample it; as in my opinion, Anna makes the BEST lemon drizzle cake!
This gluten free lemon drizzle cake recipe really is a winner. And whilst I’ve made it many times using Juvela gluten free mix (available on prescription in some areas of the UK and you can also purchase directly from Juvela), I’ve successfully made it with gluten free flours that I’ve picked up from the supermarket too.
For the cake
175g (6oz) unsalted butter
175g (6oz) caster sugar
175g (6oz) gluten free self-raising flour or mix
2 large eggs – room temp
Finely grated zest of 1 unwaxed lemon
For the drizzle
110g (4oz) caster sugar
Juice of 1 lemon
Blend together and set to one side
Preheat the oven to 180C/350F/Gas 4/160C Fan.
Lightly grease and line a 2lb loaf tin.
Gently melt the butter and sugar together in a pan. Best do this on a really low heat, as you don’t want the butter or sugar to burn. Keep giving it a quick stir and blend well once melted. Set to one side to cool a little.
Place the gluten free flour into a large bowl and add the grated lemon zest. Add the eggs and melted butter and sugar.
Beat together well with a large spoon until nice and smooth and then transfer the mixture into the loaf tin.
Pop into the oven and bake for approximately 35 minutes, until the cake is golden brown and springy to touch.
Remove the cake from the oven. Prick the top of the cake with a skewer or fork to make a few small holes for the drizzle to seep into.
Whilst the cake is still hot, slowly pour the lemon drizzle mixture over the top of the cake.
It’s good to grab a teaspoon at this point and repeatedly spoon the drizzle that has pooled around the edge of the cake back over the top of the cake.
Allow the drizzle to set and the cake to cool completely before removing from the tin.
I’ve also shared a video over on YouTube of me rustling up a gluten free lemon drizzle cake. Click here to watch.