There’s something magical about a lemon drizzle cake. That perfect balance of sweet sponge and tangy citrus drizzle creates a flavor combination that’s practically irresistible. When I first had to go gluten-free, this was one of the treats I missed the most. After countless experiments and quite a few disappointing results, I’ve finally perfected a gluten-free version that’s every bit as good as the traditional cake—maybe even better!
Today, I’m sharing my ultimate gluten-free lemon drizzle cake recipe. It’s moist, zesty, and has that signature sweet-tangy crust that makes lemon drizzle cake so special. Whether you’ve been gluten-free for years or you’re baking for someone with gluten sensitivity, this recipe will become your go-to favorite.
Why This Gluten-Free Lemon Drizzle Cake Works
Before diving into the recipe, let me explain why this particular approach works so well. Gluten-free baking can be tricky, but I’ve solved the common problems:
- The flour blend: I use a specific combination of rice flour, almond flour, and tapioca starch that mimics wheat flour’s structure without the heaviness that sometimes comes with gluten-free flours
- Extra moisture: Gluten-free cakes can dry out quickly, so I’ve incorporated Greek yogurt and extra lemon juice to keep it moist for days
- Double drizzle method: I apply the lemon drizzle in two stages to create that perfect crunchy-yet-moist texture
- Proper rising agents: A careful balance of baking powder and xanthan gum gives it the perfect rise and structure
The result is a cake that’s so good, your non-gluten-free friends will be asking for seconds (and the recipe)!
Ingredients
For the Cake:
- 225g (1 cup) unsalted butter, softened at room temperature
- 225g (1 cup + 2 tablespoons) caster sugar
- 4 large eggs, at room temperature
- Zest of 3 unwaxed lemons
- 2 tablespoons fresh lemon juice
- 100g (¾ cup) rice flour
- 75g (¾ cup) almond flour
- 50g (⅓ cup) tapioca starch
- 2 teaspoons baking powder (gluten-free certified)
- ½ teaspoon xanthan gum
- ¼ teaspoon fine sea salt
- 3 tablespoons Greek yogurt
For the Drizzle:
- Juice of 2-3 lemons (about 100ml or ⅓ cup + 1 tablespoon)
- 175g (¾ cup + 2 tablespoons) granulated sugar
For the Optional Glaze:
- 100g (¾ cup) icing sugar (powdered sugar), sifted
- 1-2 tablespoons fresh lemon juice
- Lemon zest for decoration
Equipment
- 2lb loaf tin (23cm x 13cm or 9″ x 5″)
- Parchment paper
- Electric mixer (stand or hand)
- Zester or fine grater
- Mixing bowls
- Juicer
- Skewer or toothpick
- Wire cooling rack
Step-by-Step Instructions
Preparation
- Preheat your oven to 180°C (160°C fan) or 350°F.
- Line your loaf tin with parchment paper, leaving some overhang on the sides to make it easier to lift the cake out later.
- Ensure all your ingredients are at room temperature—especially the butter and eggs—as this helps with the cake’s texture.
Making the Cake Batter
- In a large bowl, cream together the softened butter and caster sugar until pale and fluffy. This should take about 3-4 minutes with an electric mixer. Don’t rush this step—it’s crucial for incorporating air into the cake.
- Add the eggs one at a time, beating well after each addition. If the mixture looks like it’s starting to curdle, add a spoonful of your flour mixture.
- Add the lemon zest and 2 tablespoons of lemon juice, and mix until just combined.
- In a separate bowl, whisk together the rice flour, almond flour, tapioca starch, baking powder, xanthan gum, and salt.
- Gradually fold the dry ingredients into the wet mixture using a large metal spoon or spatula. Be gentle to keep as much air in the batter as possible.
- Finally, fold in the Greek yogurt until just combined. The batter should be smooth and drop slowly from the spoon.
Baking
- Pour the batter into your prepared loaf tin and smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean. The cake should be golden on top and slightly coming away from the sides of the tin.
- While the cake is baking, prepare your drizzle by mixing the lemon juice and granulated sugar in a small bowl. Don’t worry that the sugar doesn’t fully dissolve—those undissolved sugar crystals will create that wonderful crunchy top!
The Critical Drizzle Stage
- Once the cake is out of the oven, leave it in the tin and immediately poke holes all over the top using a skewer or toothpick. Make sure the holes go quite deep into the cake.
- While the cake is still hot, spoon half of the drizzle mixture slowly over the top, allowing it to soak into the holes.
- Let the cake cool in the tin for 10 minutes, then spoon over the remaining drizzle.
- Allow the cake to cool completely in the tin before removing.
Optional Lemon Glaze
If you want to make your cake look extra special, you can add a lemon glaze:
- Mix the sifted icing sugar with enough lemon juice to create a thick but pourable consistency.
- Once the cake is completely cool, drizzle the glaze over the top and sprinkle with additional lemon zest.
- Allow the glaze to set before serving.
Storage and Serving Suggestions
This gluten-free lemon drizzle cake stays moist for several days when stored properly. Here’s how to keep it at its best:
Storage Tips:
- Keep in an airtight container at room temperature for up to 3 days
- For longer storage, refrigerate for up to a week
- The cake can be frozen (without the optional glaze) for up to 3 months—just wrap it well in plastic wrap and foil
- If freezing, thaw overnight at room temperature and add the glaze just before serving if desired
Serving Suggestions:
- Enjoy a slice with afternoon tea or coffee
- Serve warm with a dollop of dairy-free coconut yogurt for dessert
- Add fresh berries on the side for a summer treat
- For a more substantial dessert, serve with a scoop of vanilla ice cream (dairy or non-dairy)
- A sprig of fresh mint makes a beautiful garnish and adds another layer of freshness
Nutritional Information
Here’s the approximate nutritional information per slice (assuming 10 slices per loaf):
| Nutrient | Amount per Slice |
|---|---|
| Calories | 385 kcal |
| Fat | 21g |
| – of which saturates | 11g |
| Carbohydrates | 48g |
| – of which sugars | 35g |
| Protein | 5g |
| Fiber | 1g |
| Sodium | 120mg |
Please note that these values are approximate and may vary based on specific ingredients used.
Common Problems and Solutions
Even with the best recipe, things can sometimes go wrong. Here are solutions to common issues when making gluten-free lemon drizzle cake:
The Cake Sinks in the Middle
This is a common problem with gluten-free baking. Possible solutions:
- Make sure your baking powder is fresh
- Don’t open the oven door during the first 30 minutes of baking
- Check that you’ve added the xanthan gum—it’s crucial for structure
- Your oven might be running too hot—consider using an oven thermometer
The Cake is Too Dense
- Ensure you’ve properly creamed the butter and sugar until light and fluffy
- Make sure your eggs are at room temperature
- Be careful not to overmix once you add the flour
- Check that you’re using the correct flour blend proportions
The Drizzle Made the Cake Too Soggy
- Make sure the cake is properly baked before adding the drizzle
- Apply the drizzle in stages, allowing it to absorb between applications
- Use less drizzle next time if you prefer a less moist texture
The Cake Crumbles When Sliced
- Let the cake cool completely before slicing
- Use a serrated knife and gentle sawing motion
- The xanthan gum should help with this—don’t omit it from the recipe
Variations to Try
One of the joys of having a reliable base recipe is being able to experiment with variations. Here are some delicious twists on the classic gluten-free lemon drizzle cake:
Lemon and Blueberry
Fold 150g fresh or frozen blueberries (tossed in a bit of rice flour to prevent sinking) into the batter before baking. The bursts of berry complement the lemon beautifully.
Lemon and Poppy Seed
Add 2 tablespoons of poppy seeds to the dry ingredients for a delightful texture contrast.
Lemon and Rosemary
Add 1 tablespoon of finely chopped fresh rosemary to the batter for a sophisticated herbal note.
Lemon and Coconut
Replace 50g of the rice flour with desiccated coconut for a tropical twist.
Orange Drizzle
Use orange zest and juice instead of lemon for a sweeter, less tangy version.
Dairy-Free Adaptation
Replace the butter with a high-quality dairy-free spread, and use coconut yogurt instead of Greek yogurt.
Why Baking Gluten-Free Matters
For those with celiac disease or gluten sensitivity, having access to delicious baked goods isn’t just about pleasure—it’s about inclusion. When I first started baking gluten-free, I was determined not to settle for mediocre alternatives to the foods I loved. This lemon drizzle cake represents years of perfecting gluten-free techniques.
The texture in gluten-free baking comes from a careful balance of proteins, starches, and binders that work together to mimic what gluten does in traditional baking. In this recipe:
- Rice flour provides structure
- Almond flour adds moisture and tenderness
- Tapioca starch gives stretch and bounce
- Xanthan gum binds it all together
The result is a cake that doesn’t just “pass” as gluten-free—it stands proudly on its own merits as a spectacular lemon drizzle cake.
Ingredient Substitution Guide
Not all gluten-free ingredients are available everywhere, so here’s a helpful substitution guide:
| Ingredient | Possible Substitution | Notes |
|---|---|---|
| Rice flour | Sorghum flour | Similar texture, slightly more earthy flavor |
| Almond flour | Sunflower seed flour | Good nut-free alternative, 1:1 replacement |
| Tapioca starch | Potato starch or cornstarch | Use the same amount |
| Xanthan gum | Guar gum | Use 1.5× the amount of xanthan |
| Greek yogurt | Coconut yogurt | For dairy-free version |
| Caster sugar | Granulated sugar | Process briefly in food processor for finer texture |
| Butter | Vegan butter blocks (not spread) | Choose one with similar fat content |
Q&A Section
Here are answers to some common questions about gluten-free lemon drizzle cake:
Q: Can I use a pre-mixed gluten-free flour blend instead of the individual flours?
Yes, you can use 225g of a good quality gluten-free plain flour blend. If your blend doesn’t contain xanthan gum, make sure to add it as per the recipe. The results may vary slightly as different blends have different compositions.
Q: How can I tell when the cake is properly baked?
The cake should be golden on top, slightly shrinking from the sides of the tin, and a skewer inserted in the center should come out clean. The internal temperature should be around 96-98°C (205-210°F) if you have a food thermometer.
Q: Why is my cake pale and not yellow like lemon cake should be?
The color comes primarily from the eggs and lemon zest. Using eggs with vibrant yellow yolks will give you a more golden cake. You can also add a tiny pinch of turmeric (just a pinch!) for color without affecting the flavor.
Q: Can I make this cake in a round tin instead of a loaf tin?
Absolutely! Use a 20cm (8-inch) round cake tin and adjust the baking time—it will likely need about 5-10 minutes less. Just keep an eye on it.
Q: My cake always cracks on top. Is this normal?
A slight crack on top is completely normal and actually desirable for a lemon drizzle cake as it allows the drizzle to penetrate better. If you’re getting a huge crack, your oven might be too hot.
Q: How far in advance can I make this cake for a special occasion?
This cake is actually better on day two when the flavors have had time to meld. You can make it up to two days in advance and keep it in an airtight container at room temperature. Add any optional glaze on the day of serving.
Q: The bottom of my cake is soggy. What did I do wrong?
The drizzle might have pooled at the bottom. Make sure to poke holes all the way through the cake and apply the drizzle very slowly, giving it time to absorb before adding more.
Q: Can I make this into cupcakes?
Yes! This recipe will make about 12 cupcakes. Bake at the same temperature for approximately 18-22 minutes. Apply the drizzle while hot, using about a teaspoon per cupcake.
A Final Note
Baking gluten-free doesn’t mean compromising on flavor or texture. This lemon drizzle cake is proof that with the right ingredients and techniques, gluten-free baking can be just as delicious—if not more so—than traditional baking.
I hope this recipe brings as much joy to your kitchen as it has to mine. There’s nothing quite like the smell of lemony goodness filling your home, or the satisfaction of watching someone’s face light up when they taste something this delicious and can’t believe it’s gluten-free.
Remember, the key to success with this recipe is taking your time, measuring accurately, and enjoying the process. Happy baking!
