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.
Ingredients
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

Method
Preheat the oven to 180C/350F/Gas 4/160C Fan.
Lightly grease and line a 2lb loaf tin.
Slowly melt the butter and sugar together in a pan over a low heat. Keep giving it a quick stir and blend well once melted. Set to one side to cool slightly.


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.


Bake for approximately 35-40 minutes or until the cake is golden brown, springy to touch and when a skewer is inserted into the centre of the cake, it comes out clean.
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.
For now,
Liz x
This was absolutely delicious and so easy! I’ve cooked several of your cakes now…. Carrot cake, sticky ginger and lemon drizzle. I’m soooo happy to have found lovely gluten free recipes that I can adapt for dairy free too! .
Thank you so much.
Aw I’m delighted you were happy with it! It is such a fab cake and I love how delicious it smells as it bakes. I’m chuffed to bits that you’ve tried other recipes too and they’ve been a hit for you! Thanks for leaving such a lovely comment.
Hi, I’ve just made your lemon drizzle loaf cake, but it sunk in the middle. Yours is the 3rd gluten free recipe & the same seems to keep happening! I used doves gf self raising flour and didn’t open the oven until 35 mins. Could you tell me why this might be happening please? X
Hi, I’m so sorry that you have been experiencing a problem when making the lemon drizzle cake. When a cake sinks, it’s generally because the oven door has been opened or the cake removed from the oven prior to being fully baked. Different ovens, the type of tin you use, and even egg size can play a part in affecting the baking time. I would suggest that the next time you make it, that you maybe give it say 40 minutes in the oven, before you test the cake. It’s funny, as I’ve recently bought a new loaf tin and because it conducts the heat so well, I’m finding that I need to reduce the baking time when I make my lemon drizzle cake. Good luck… I hope the next time you make it it’s a roaring success!! 💫