{"id":45301,"date":"2023-04-12T08:36:22","date_gmt":"2023-04-12T12:36:22","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=45301"},"modified":"2025-04-04T09:16:50","modified_gmt":"2025-04-04T13:16:50","slug":"gluten-free-lemon-drizzle-cake","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/gluten-free-lemon-drizzle-cake\/","title":{"rendered":"Gluten-Free Lemon Drizzle Cake"},"content":{"rendered":"

This Gluten-Free Lemon Drizzle Cake recipe is super easy to make, and produces a tasty, soft, tender cake - you can't tell it's gluten free!<\/p>\n

\"A<\/p>\n

I\u2019ve always been a fan of lemon desserts.<\/p>\n

There\u2019s a reason that my Gluten-Free Lemon Bars<\/a> - a great recipe, by the way - were one of the first GF recipes I ever developed!<\/p>\n

Anyway, when I was a kid, there was a lemon loaf cake that we\u2019d get on special occasions. <\/p>\n

I think it was probably a fairly classic recipe, with a bright lemon flavor thanks to both a lemon simple syrup drizzle, and a lemon glaze.<\/p>\n

I\u2019ve seen a few mentions of lemon drizzle cake in my social media timelines lately, so I decided to come up with a simple gluten free recipe for it.<\/p>\n

It took a bit of playing around with it, but here we are, with my gluten-free lemon drizzle cake recipe! <\/p><\/div>\n

This gluten-free lemon cake is technically more of a quick bread than a gluten-free cake recipe - you can mix it together by hand, no food processor, stand mixer, or even hand mixer necessary!<\/p>\n

It has the perfect texture - moist with a delicate crumb, fairly uncharacteristic of many gluten free products.<\/p>\n

Part of the reason for the great texture is that it does not contain almond flour \/ almond meal. <\/p>\n

I\u2019ve never been a fan of using ground almonds in my gluten free baking - it doesn\u2019t absorb moisture in the same way as other flours do, and also poses a problem for those with nut allergies. <\/p>\n

I like to be as inclusive with my baking as possible!<\/p>\n

While drizzle cakes are usually topped with a glaze made of caster sugar and lemon juice, I do more of a lemon icing on mine. I\u2019m one of those \u201cfrosting is the best part of any cake\u201d people, so it just felt right, when developing this recipe!<\/p><\/div>\n

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Ingredients<\/h2>\n

If you do much in the way of gluten free baking, you\u2019ll find that this easy recipe uses fairly simple ingredients.<\/p>\n

If not, the bulk of them are basic ingredients that can be found in any grocery store, the flours are usually easier to find in larger grocery stores, sometimes in the health food section.<\/p>\n

A few notes for you:<\/p>\n

Gluten-Free Flour Mixture<\/h4>\n

As with all of my gluten-free baking, I use a gluten-free flour blend - measured from individual flours - which I design for each recipe, specifically.<\/p>\n

I\u2019m not a fan of premade gluten free \u201call purpose flour\u201d mixes - they tend to use the cheapest flours and starches possible, and don\u2019t mimic the use of wheat flour at all. <\/p>\n

All that rice flour and starch tends to lead to undesirable textures, and it doesn\u2019t really taste like much. <\/p>\n

The gluten free flours I use for making gluten-free muffins are good quality, taste much better than regular flour, and produce a nice, soft cake without much fuss, wait time, etc. <\/p>\n

It also ends up to be FAR cheaper than using the pre-mixes.<\/p>\n

I use:<\/p>\n

Light Buckwheat Flour<\/a>
\nSorghum Flour<\/a>
\nCoconut Flour<\/a>
\nXanthan Gum<\/a>\t<\/p>\n

If you like baking quick breads and muffins , know that this is my go-to blend for these kinds of recipes, so you can definitely get some use out of them! They\u2019re great to have on hand.<\/p><\/div>\n

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Fresh Lemons<\/h4>\n

This recipe gets its zesty lemon flavour from 2 fresh lemons, in the form of both fresh lemon juice, and lemon zest.<\/p>\n

I recommend zesting the lemons before juicing them, it\u2019s far easier that way.<\/p>\n

Also, be sure to not throw out the remaining lemon juice after measuring it for the loaf - you\u2019ll be using it to make the sweet lemon drizzle!<\/p><\/div>\n

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Milk<\/h4>\n

You can use whatever form of milk you like for this recipe.<\/p>\n

For dairy milk, whole milk or 2% milk are both fine.<\/p>\n

For dairy-free milk, almond milk, coconut milk, oat milk, cashew milk, and flax milk are all great options that we\u2019ve used. <\/p>\n

As pictured, I use unsweetened almond milk for this batch.<\/p>\n

Vegetable Oil<\/h4>\n

While I usually use melted butter in a lot of my regular baking - and cakes usually start with softened butter - I like to use oil for baking gluten-free quick breads and muffins. <\/p>\n

I find it retains a nicer texture, even straight from the fridge - salted or unsalted butter tend to lead to a more dry texture at cooler temperatures.<\/p>\n

I use just basic vegetable oil, but you can use any neutral flavoured oil - canola oil and avocado oil are great options. <\/p>\n

Olive oil has a bit too robust of a flavour for this recipe, IMHO, and melted coconut oil tends to run into the same temperature issue as using butter, so I generally avoid it for this.\n<\/p><\/div>\n

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Everything Else<\/h4>\n

Rounding out this recipe, you will need:<\/p>\n

1 cup Confectioner\u2019s Sugar \/ Icing Sugar\/ Powdered Sugar
\nGranulated sugar
\nVanilla Yogurt (Can use sour cream instead)
\nWhole Eggs (Large size)
\nBaking powder
\nBaking soda
\nSalt<\/p>\n

... I just don\u2019t have anything else to say about these ingredients!<\/p><\/div>\n

\"A<\/p>\n

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How to Make Gluten-Free Lemon Drizzle Cake<\/h2>\n

The full recipe is in the recipe card at the end of this post, here is the visual walk through.<\/i>\t\t<\/p>\n

Gluten Free Lemon Loaf<\/h4>\n

Preheat oven temperature to 350 F. Grease 1 regular\/large loaf pan, or line with parchment paper \/ greaseproof paper. I do both:<\/p><\/div>\n

\"A<\/p>\n

In a large bowl, whisk together flours, baking powder, xanthan gum, salt, and baking soda. Set aside.<\/p>\n

\"A<\/p>\n

In a separate bowl - a small or medium bowl - whisk together sugar, yogurt, vegetable oil, lemon juice, eggs, and lemon zest until smooth and well combined.<\/p>\n

\"A<\/p>\n

Add the wet ingredients mixture to the large mixing bowl of dry ingredients, use a wooden spoon or rubber spatula to stir just until combined.<\/p>\n

\"A<\/p>\n

Pour cake batter into prepared pan.<\/p>\n

Bake for about 50-55 minutes, or until crust is a rich golden brown, and knife inserted into middle of the cake comes out clean. <\/p>\n

For best results, be sure to not overbake it. Take the loaf out as soon as it passes the clean knife \/toothpick test!<\/i><\/div>\n

\"A<\/p>\n

Once fully cooked, remove the baked cake oven, and let the it fully cool on a cooling rack before you make the glaze. <\/p>\n

\"The<\/p>\n

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Lemon Glaze<\/h4>\n

In a small bowl, whisk together the lemon juice and salt.<\/p>\n

Add the powdered sugar, a little at a time, whisking until smooth. You want it VERY thick, but you can add extra lemon juice if you need.<\/p><\/div>\n

\"A<\/p>\n

Drizzle glaze over the top of the cake, allow to set for at least 15-20 minutes before cutting - if you\u2019ve got that kind of patience!<\/p>\n

\"A<\/p>\n

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Leftovers<\/h4>\n

Leftovers can be cooled to room temperature, wrapped in plastic wrap - or transferred to an airtight container - and stored in the fridge for 5 days or so.<\/p>\n

Best served at room temperature or - ideally - warmer.<\/p><\/div>\n

\"A<\/p>\n

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More Gluten-Free Breakfast & Brunch Recipes<\/h2>\n

Looking for more breakfast food recipes for the whole family? Here are some fun options:<\/p>\n

Gluten Free Apple Pancakes with Caramel Apple Topping<\/a>
\nGluten-Free Bagels<\/a>
\nGluten Free Banana Bread<\/a>
\nGluten-Free Banana Muffins<\/a>
\nGluten Free Banana Nutella Ebelskivers<\/a>
\nGluten-Free Blackberry Muffins<\/a>
\nGluten-Free Blueberry Banana Bread<\/a>
\nGluten Free Blueberry Muffins<\/a>
\nBreakfast Meatloaf<\/a>
\nGluten-Free Cranberry Orange Bread<\/a>
\nGluten Free Cranberry Walnut Muffins<\/a>
\nGluten Free Crepes<\/a>
\nGluten Free Eggless Banana Bread<\/a>
\nGluten-Free French Onion Soup Tart<\/a>
\nGluten Free Lemon Mascarpone Ebelskivers<\/a>
\nGluten-Free Mushroom Soup & Eggs on Toast<\/a>
\nGluten Free Paska [Easter Bread]<\/a>
\nGluten-Free Pop-Tarts<\/a>
\nGluten Free Pumpkin Bread<\/a>
\nGluten Free Pumpkin Muffins<\/a>
\nGluten-Free Sourdough Waffles<\/a>
\nGluten Free Zucchini Bread<\/a>\n<\/div>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment, and\/or sharing the link on social media!\n<\/p><\/div>\n

\"A<\/p>\n

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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Gluten-Free Lemon Drizzle Cake<\/h2>\n
<\/div>\n
This Gluten-Free Lemon Drizzle Cake recipe is super easy to make, and produces a tasty, soft, tender cake - you can't tell it's gluten free!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>55 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Bread, Breakfast, brunch, Dessert, Snack<\/span><\/div>
Cuisine: <\/span>American, British<\/span><\/div>
Diet: <\/span>Gluten Free, Vegetarian<\/span><\/div><\/div>\n
Servings: <\/span>8<\/span> Servings - 1 loaf<\/span><\/span><\/div>\n
Calories: <\/span>298<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>