Gluten-Free Lemon Drizzle Cake
Bright, zesty, and irresistibly moist, this Gluten-Free Lemon Drizzle Cake is a citrus lover's dream that's perfect for those with gluten sensitivities. Crafted with gluten-free all-purpose flour and vibrant bursts of fresh lemon zest and juice, this loaf is as light as it is luxurious. A luscious lemon drizzle made from powdered sugar and tangy lemon juice seeps into the cake, infusing each bite with sweet and tart perfection. With just 20 minutes of prep and a simple technique, this recipe delivers a bakery-worthy dessert that’s ideal for tea time, celebrations, or a midweek treat. Serve it as-is or with a dollop of whipped cream for extra indulgence—it's gluten-free baking made delightfully easy!
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Ingredients
- 200 grams Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 200 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 4 Large eggs
- 2 tablespoons Lemon zest
- 3 tablespoons Lemon juice
- 2 tablespoons Milk
- 150 grams Powdered sugar
- 2 tablespoons Extra lemon juice for drizzle
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease a 9-inch loaf tin with butter or line it with parchment paper.
Step 2
In a medium bowl, sift together gluten-free all-purpose flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
Step 4
Add the eggs to the butter mixture one at a time, beating well after each addition. Ensure the mix is fully combined and smooth.
Step 5
Fold in the lemon zest and lemon juice, followed by the dry ingredients. Mix well until combined.
Step 6
Add the milk and mix until you have a smooth batter.
Step 7
Pour the batter into the prepared loaf tin and smooth the top with a spatula.
Step 8
Bake in the preheated oven for about 45-50 minutes, or until a skewer inserted into the center comes out clean.
Step 9
While the cake is baking, prepare the lemon drizzle by mixing the powdered sugar with the extra lemon juice until smooth and set aside.
Step 10
Once the cake is baked, remove it from the oven and let it cool in the tin for about 10 minutes.
Step 11
Prick the warm cake all over with a skewer and pour the lemon drizzle evenly over the top, allowing it to soak into the cake.
Step 12
Let the cake cool completely in the tin, then remove and slice to serve.
Nutrition Facts
| Serving size | (1078.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3848.5 |
| Total Fat 185.4g | 0% |
| Saturated Fat 109.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1183.3mg | 0% |
| Sodium 2405.5mg | 0% |
| Total Carbohydrate 545.2g | 0% |
| Dietary Fiber 7.3g | 0% |
| Total Sugars 351.2g | |
| Protein 32.0g | 0% |
| Vitamin D 173.0IU | 0% |
| Calcium 249.4mg | 0% |
| Iron 5.7mg | 0% |
| Potassium 481.7mg | 0% |
Source of Calories