Gluten-Free Lemon Drizzle Cake
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!
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.
- 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.
More Gluten-Free Recipes You’ll Love
- Chocolate and Vanilla Gluten-Free Donuts
- Keto Peppermint Layer Brownies
- Keto Pecan Pie
- 3 Ingredient Peanut Butter Cookies
- Keto Bread Pudding
Gluten-Free Lemon Drizzle Cake
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
- 9×5 loaf pan
- cooking spray or butter, to grease pan
- Wire cooling rack
- Parchment Paper
- Medium bowl
- large bowl (or bowl for stand mixer)
- Hand mixer or stand mixer
- Small bowl
- knife (optional)
- 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.
- 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.
- 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.
- Slowly add dry ingredients to butter mixture, mixing constantly until all ingredients are just incorporated. Be careful not to overmix.
- 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.
- 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.
- 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.
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.
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