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Close-up of lemon drizzle cake taken from end to show inside texture of cake.

Gluten-Free Lemon Drizzle Cake

A classic dessert made entirely gluten-free with a few simple swaps.
Course Dessert
Cuisine American
Keyword 4th of july, desserts, summer recipes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 343kcal


  • 9x5 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)


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


  • Preheat oven to 350° Fahrenheit. Lightly grease 9x5 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.


Serving: 1serving | Calories: 343kcal | Carbohydrates: 41g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 223mg | Potassium: 42mg | Fiber: 3g | Sugar: 26g | Vitamin A: 548IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg | Net Carbs: 38g