Gluten Free Lemon Drizzle Cake Recipe
This gluten free lemon drizzle cake recipe is an absolute classic British bake! A sweet and zesty bake which is packed with lemon flavours and topped with a lemon syrup and lemon icing.
Servings: 12 slices
Equipment
Ingredients
- 175 g caster sugar
- 175 g unsalted butter (softened)
- 125 g self-raising gluten free flour
- 50 g ground almonds
- 3 large eggs
- Zest of 3 lemons (reserve juice for syrup and icing)
- 1 tbsp milk
For the syrup:
- Juice of 2 lemons
- 100 g granulated sugar
For the icing (optional):
- 150 g icing sugar
- Juice of 1 lemon
Instructions
- Preheat the oven to 180'C / 160C Fan / Gas 4 and grease and line a 2lb loaf tin. Set aside while you make the cake batter.
- Add the sugar, butter and lemon zest to a large mixing bowl and beat with an electric whisk until pale and creamy.
- Next add the eggs and beat again for 30 seconds. (The mixture will look a bit runny and 'gloopy' but the flour will bring it all together)
- Add the flour, ground almonds and milk and mix again until combined. It should form a thick batter. Pour into the cake tin, smooth the top and bake in the centre of the oven for approx 50 minutes to one hour. It's done when a skewer comes out of the centre clean.
- Place the cake on a cooling rack while you make the syrup. Add the granulated sugar and lemon juice to a saucepan and heat on a low heat until the sugar has dissolved. Use a toothpick to prick holes all over the cake and, while it is still warm, gently spoon the syrup over the cake. Make sure you do this slowly to ensure the cake has an even distribution of syrup and that it all absorbs.
- Leave the cake to cool completely in the tin (approx 1 hour). Once cooled, if icing, make the icing by beating the icing sugar and lemon juice until smooth. Pour over the cake and leave to set. Decorate with extra lemon zest if desired.
Video
Notes
- Measurements: This recipe card converts the recipe from metric to cups, but I highly recommend using a set of kitchen scales. Gluten free baking is a science and weighing scales are a lot more accurate!
- Troubleshooting: For tips of making this recipe dairy or nut free, and some other handy FAQs, check out the Frequently Asked Questions below this recipe card.
- Storing and Freezing: Scroll above this recipe card for instructions on how to store and freeze your gluten free lemon drizzle cake.
- Step-by-Step Photos: Scroll up for some handy photos showing you exactly how to make this gluten free lemon cake recipe, as well as handy recipe tips.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Lemon Drizzle Cake!
Nutrition
Serving: 8slices | Calories: 487kcal | Carbohydrates: 65.3g | Protein: 4.7g
