By Wendy Stoltz, Yuliia Stsepeleva / Last Modified On February 20, 2023

You're going to love biting into this moist gluten-free lemon drizzle cake with pops of lemon. Topped off with a lemon glaze icing making it the perfect blend of flavors for tea for two or more!

This gluten-free lemon drizzle cake is easy to make with a gluten-free flour blend making it the have the perfect soft crumb. This is like the classic recipe but without the traditional icing. Have this recipe on hand as this drizzle cake will be asked for repeatedly.

If you love all lemon flavors like I do, you need to make my soft, gluten-free lemon cookies or these sweet, tangy, and refreshing gluten-free lemon bars. This quick gluten-free lemon bread bursting with lemon flavors is a firm favorite. Another great contender is this layered gluten-free lemon cake that's filled with lemon curd and covered in a smooth, creamy lemon buttercream frosting, fit for all occasions. And if you really want to impress, try out this gluten-free lemon meringue pie.

GLUTEN-FREE LEMON DRIZZLE CAKE RECIPE

I love the fact that this recipe is perfect for breakfast, tea, and for a snack. It's very versatile for all occasions, so you choose! You can use the classic drizzle or the lemon drizzle I suggest below. 

Be sure to follow the tips and recommendations below so your cake doesn't sink or crack. Use this cake recipe on replay during lemon season to use up all those excess lemons -- you can freeze it too!

So, get your ingredients ready, and let's begin.

WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE LEMON DRIZZLE CAKE

Easy to make - There're no special steps just mixing wet and dry ingredients and combining them.

Super moist - This cake has a soft crumb and is super moist with pops of lemon.

Failproof - This recipe is really failproof, with the correct ingredients and following the recipe you'll have a delicious cake for tea.

INGREDIENTS IN GLUTEN-FREE LEMON DRIZZLE CAKE

FOR THE CAKE:

Flour - Gluten-free plain flour, rice flour and almond flour.

Baking powder - Be sure to use gluten-free baking powder.

Sugar - Use brown sugar.

Butter - Use unsalted butter.

Lemons - 2 lemons for the zest and lemon juice.

Eggs - 2 large eggs.

Milk - Use whole milk.

Vanilla paste - Use decent quality vanilla paste, like this one. 

FOR THE GLAZE: 

Sugar - Use powdered sugar.

Lemon - You need 2 tbsp lemon juice.

EQUIPMENT NEEDED FOR THIS GLUTEN-FREE LEMON DRIZZLE CAKE

Bread pan - I like to use a loaf pan that is stainless steel. 

Mixing bowls - These Pyrex mixing bowls come in handy.

If you have any questions about making gluten-free lemon drizzle cake, please leave a comment and we will get back to you as soon as possible.

HOW TO MAKE GLUTEN-FREE LEMON DRIZZLE CAKE

1. Preheat the oven to 360°F. Add three types of flour, baking powder, sugar, and salt to a bowl.
2. Add diced unsalted cold butter.
3. Stir thoroughly, you should get a flour crumb.
4. Mix eggs, milk, vanilla, and lemon juice.
5. Combine the dry, wet ingredients, and add the zest. Mix everything thoroughly.
6. Transfer the batter to a bread pan and place in a preheated oven. Bake the drizzle cake for 60 minutes. TIP: Cover the pan with foil so that the top of the cake does not burn. Toward the end of the baking time remove the foil. To test the readiness of the cake, you need to pierce it with a dry skewer - it should come out dry. After the cake is baked transfer it to a cooling rack and let it cool.
7. Mix powdered sugar and lemon juice in a tall glass to make the glaze.
8. Pour the cooled gluten-free drizzle cake with glaze. Leave it for half an hour for the glaze to harden. Then cut it into slices and enjoy!

TIPS FOR MAKING THE BEST GLUTEN-FREE LEMON DRIZZLE CAKE

Measure your flour correctly - It is important to measure your ingredients correctly, especially your flour, or else your cake will sink.

Oven temperature is correct - Make sure you are baking this drizzle cake at the correct temperature. Ovens vary so you may need an oven thermometer.

WHY DOES MY LEMON DRIZZLE CAKE ALWAYS SINK IN THE MIDDLE?

This can be caused by two things, the first being your gluten-free lemon drizzle cake is not cooked enough. Alternatively, your flour quantities are potentially not measured correctly.

WHY DOES MY LEMON DRIZZLE CAKE SPLIT?

Your oven may be too hot. This makes the cake cook quicker on the outside and then the center is still baking and rising. This causes the crust to crack. 

SHOULD I USE A GLASS OR METAL LOAF PAN?

I prefer metal, but you can use glass, just remember to reduce your baking time in glass as it bakes faster. I like to use a loaf pan that is stainless steel. 

HOW CAN YOU TELL WHEN THE LOAF CAKE IS DONE?

To test the readiness of the cake, you need to pierce it with a dry skewer -- it should come out dry.

HOW DO YOU MAKE THE LEMON ICING?

Mix powdered sugar and lemon juice in a tall glass to make the lemon icing.

HOW LONG WILL A GLUTEN-FREE LEMON DRIZZLE CAKE LAST?

It lasts about 3-5 days, not in our house though!

IS YOUR GLUTEN-FREE LEMON DRIZZLE CAKE NUT FREE?

Yes, no nuts are added to this gluten-free drizzle cake but please ensure the ingredients you use are made in a nut-free facility.

HOW DO YOU STORE A GLUTEN-FREE LEMON DRIZZLE CAKE?

You can store this cake in an airtight container for up to 3 days on the counter at room temperature.

SUBSTITUTIONS IN THIS GLUTEN-FREE LEMON DRIZZLE CAKE

Egg-free - You can try an egg replacer.

Vegan - Replace the milk and butter with vegan options.

RECOMMENDED PRODUCTS

Gluten-free plain flour - You can use Bob's Red Mill, Gluten-Free All Purpose Flour or King Arthur, Measure for Measure Flour, Certified Gluten-Free

Rice flour - Bob's Red Mill Gluten-Free White Rice Flour

Almond flour - Blue Diamond Almonds Blue Diamond Almond Flour

 Did you make this gluten-free lemon drizzle cake recipe? Please leave me a comment below letting me know what you thought.