This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.

Perfectly moist and delicious gluten-free lemon drizzle cake! A classic dessert made entirely gluten-free with a few simple swaps. Plenty of fresh, tangy lemon, and perfectly sweet!

End-view of a gluten free lemon drizzle cake with two slices of cake cut off to show top of cake.

What Makes This Recipe So Good

  • No one will ever guess it’s gluten-free! This lemon drizzle cake tastes just like the real thing, with a light and airy crumb. It’s the perfect dessert recipe to make for friends and family, with or without dietary restrictions.
  • It’s loaded with fresh lemon juice and zest! We pack as much fresh lemon into this gluten-free lemon drizzle cake as possible. There’s both zest and juice in the cake, plus fresh lemon juice in the drizzle.
  • The two-ingredient lemon drizzle takes this gluten-free dessert to the next level! A perfectly crisp and crackly top, that’s equally as tangy as it is sweet. Lemon drizzle is the cherry-on-top of this delicious cake.

Chef’s Tips

  • Ensure your cake is done baking by inserting a toothpick down the center of the loaf. If the toothpick comes out clean, then your cake is fully baked and ready for the drizzle!
  • Feel free to leave the lemon drizzle out of this gluten-free cake recipe if you’d like. If you’d like a lemon glaze instead, then mix 1 cup powdered sugar with 1 tablespoon of fresh lemon juice. Wait for your cake to cool completely, then top with your glaze.
  • Top the cake with its lemon drizzle as soon as you take it out of the oven! You want your cake to be piping hot when applying the drizzle. The heat from the cake will help melt the drizzle, then it’ll harden as it cools.
Overhead view of a gluten free lemon drizzle cake topped with slices of lemon.

More Gluten-Free Recipes You’ll Love

Recipe By: Sam Guarnieri

Gluten-Free Lemon Drizzle Cake


Prep 10 minutes
Cook 1 hour
Total 1 hour 10 minutes
A classic dessert made entirely gluten-free with a few simple swaps.
12 servings

Equipment

  • 9×5 loaf pan
  • cooking spray or butter, to grease pan
  • wire cooling rack
  • parchment paper
  • Medium bowl
  • whisk
  • large bowl (or bowl for stand mixer)
  • Hand mixer or stand mixer
  • Small bowl
  • knife (optional)

Ingredients

For the Lemon Cake

  • 2 cups all-purpose gluten-free flour must include xanthan gum
  • ½ cup almond flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar see Notes
  • 3 large eggs at room temperature
  • zest from 1 lemon
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract

For the Lemon Drizzle

  • ½ cup granulated sugar see Notes
  • 1-2 tablespoons lemon juice
  • thin lemon slices optional, for garnish

Instructions

  • Preheat oven to 350° Fahrenheit. Lightly grease 9×5 loaf pan with cooking spray or butter, then set pan aside. Place parchment paper on flat surface and set wire cooling rack on top. Set aside.
  • Add gluten-free flour, almond flour, baking powder, and salt to medium bowl. Whisk until dry ingredients are fully incorporated. Set aside.
    Overhead view of dry ingredients for gluten free lemon drizzle cake in a glass mixing bowl.
  • In large bowl (or bowl of stand mixer), use mixer to cream softened butter and granulated sugar. Beat until mixture is pale yellow and fluffy, approximately 2 to 3 minutes.
    Overhead view of creamed butter and sugar in a large glass mixing bowl.
  • Add eggs one-by-one to butter mixture and mix to incorporate, then add lemon zest, lemon juice, and vanilla extract. Mix until all ingredients are incorporated.
    Wet ingredients for lemon drizzle cake combined in large glass mixing bowl.
  • Slowly add dry ingredients to butter mixture, mixing constantly until all ingredients are just incorporated. Be careful not to overmix.
    Overhead view of batter for gluten free lemon drizzle cake in a large glass mixing bowl.
  • Transfer batter to greased loaf pan and spread into one even layer. Place loaf pan in oven and bake 55 to 65 minutes, or until knife or toothpick inserted into center of cake comes out completely clean or with very few crumbs.
  • Toward end of bake time, but before removing cake from oven, add sugar and lemon juice to small bowl. Whisk until sugar is fully dissolved and mixture has smooth consistency.
    Overhead view of lemon drizzle topping in a small mixing bowl with a spoon.
  • When cake is ready, remove pan from oven. Remove cake from pan immediately, running knife along edges to loosen if needed. Place warm cake on wire cooling rack over parchment paper and immediately drizzle lemon-sugar mixture over top of cake.
  • Let cake and drizzle cool completely. Drizzle will harden slightly as it cools. Garnish with lemon slices if desired, then slice cake and serve.
    Overhead view of gluten free lemon drizzle cake on a wooden cutting board lined with parchment paper.
  • Be careful not to overmix the batter. Overworking it will make the cake dense and heavy.
  • Eggs must be at room temperature. Butter must be softened but not hot.
  • Make it Dairy Free: Use non-dairy butter.
  • Make it Added-Sugar Free: Replace the sugar in both the cake and the drizzle with granulated Swerve.

Approximate Information for One Serving

Serving Size: 1servingCalories: 343calProtein: 5gFat: 19gSaturated Fat: 10gTrans Fat: 1gCholesterol: 87mgSodium: 223mgPotassium: 42mgTotal Carbs: 41gFiber: 3gSugar: 26gNet Carbs: 38gVitamin A: 548IUVitamin C: 1mgCalcium: 94mgIron: 1mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did You Make This Recipe?

Tag @40aprons on Instagram and be sure to leave a review on the blog post!

Leave A Review

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments

  1. Hi- would like to try this but can’t find flour including Xanthan gum. Can I just add to gf flour and how much?
    Thanks!

    1. Megan | 40 Aprons Team Megan | 40 Aprons Team says:

      King Arthur Measure-for-Measure is our favorite GF flour with xanthan gum! If you already have GF flour that’s xanthan-gum-free, you can add ¼ teaspoon xanthan gum per cup of flour – so ½ teaspoon total for this recipe.

Where To Next?