Gluten Free Lemon Drizzle Cake

Gluten Free Lemon Drizzle Cake

by Jane Freeman

With Easter on our doorsteps, I thought it was about time for a zingy spring recipe. So, here is my recipe for a deliciously zesty lemon drizzle cake with a light crumbly texture that melts in your mouth. While Simnel cake may be a more obvious and traditional Easter option, lemon drizzle has proved a firm favourite with friends and family alike. This makes it a perfect treat for family gatherings this holiday.

Serves 12

  • Preparation 20 minutes
  • Cooking 55 minutes – 1 hour 5 minutes
  • Oven temperature 180 C, 160 C fan, Gas 4



  • 225g butter
  • 225g golden caster sugar
  • 2 unwaxed lemons, finely grated
  • 225g gluten free self-raising flour
  • 1 level teaspoon gluten free
  • baking powder
  • 50g ground almonds
  • 4 medium eggs
  • 5 tablespoons milk


  •  Juice 1 lemon (25ml juice)
  • 100g sifted icing sugar

You will need:

  • 2lb loaf tin lightly greased and lined with baking paper
  • 1 thin metal skewer

Top tip

Adding the zest at the beginning of the recipe helps release the oils from the lemon. Ground almonds help give the cake a moist texture, the cake improves the next day after making and keeps for 3-4 days.

  1. In a large bowl beat the butter, sugar and lemon zest until pale and creamy.
  2. Gradually add the eggs, flour, baking powder, ground almonds and milk.
  3. Turn the mixture into the prepared tin and level the surface.
  4. Bake in the pre-heated oven until well risen and springy to touch and a metal skewer inserted into the middle comes out clean.
  5. Mix the lemon juice and icing sugar together.
  6. Prick the warm cake all over with a skewer, drizzle the lemon syrup all over.
  7. Leave in the tin until completely cold. Serve.