Why You’ll Love This Recipe
After years of gluten-free baking, I’ve learned how challenging it can be to nail the perfect texture. That’s why I tested this gluten-free lemon drizzle cake recipe five times to get it just right. The first version used our lemon poppy seed bread as a base with some swaps, including almond flour, but it didn’t deliver on structure or rise.
The second, third, and fourth versions all collapsed, mostly due to using baking soda. On the fifth test, I switched to the reverse creaming method and it worked beautifully! This lemon drizzle cake recipe is now perfectly rich, soft, and tender with a golden crust and bright lemon flavor thanks to fresh lemon juice and zest—just like these gluten-free lemon bars.
Table of Contents
Ingredients You’ll Need
- Gluten-Free Flour Blend – Use a blend that includes xanthan gum. Bob’s Red Mill is our go-to for consistent results.
- Baking Powder – Essential for rise. Check that it’s fresh for maximum lift.
- Salt – Balances sweetness and enhances flavor.
- Sugar – White sugar gives the best color and cleanest taste, though light brown sugar works too.
- Eggs – Room temperature helps them blend more easily into the batter.
- Lemons – You’ll use both zest and juice for bright, citrusy depth.
- Milk – Adds moisture and smooth texture to the cake.
- Butter – Adds richness and softness. Use good quality butter for the best lemon loaf.
- Confectioners’ Sugar – For the lemon glaze drizzle on top.
- Heavy Cream – Makes the icing opaque and creamy. Optional, but gives a beautiful look.
- Lemon Juice – The key to that bright citrus flavor.
Step-by-Step Instructions
Step 1: Preheat your oven to 350°F (177°C). Spray a 1 lb loaf pan with nonstick spray and line with parchment paper for easy removal. In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, and sugar. Use a hand or stand mixer on low to combine.
Step 2: Add softened butter to the dry ingredients and mix on medium for 1-2 minutes until crumbly. This reverse creaming method prevents overmixing.
Step 3: In another bowl, whisk the eggs, vanilla, lemon zest, fresh lemon juice, and milk.
Step 4: With the mixer on medium, slowly pour the wet mix into the dry. It may look lumpy at first, but it will smooth out. Increase to high speed for 15-20 seconds to finish combining. Avoid overmixing gluten-free batters.
Step 6: Pour the batter into the prepared pan. Bake for 55-65 minutes, covering with foil if it browns too quickly. Cool in the pan for 30 minutes, then transfer to a wire rack using the parchment overhang.
Step 7: Whisk together confectioners’ sugar, lemon juice, and heavy cream to make the glaze. Drizzle the lemon glaze over the cooled cake. Let it set before slicing.
Expert Tips
- Use room temperature butter and eggs to help the batter mix smoothly.
- Zest the lemon before juicing.
- Don’t worry if the batter looks lumpy initially—gluten-free batters smooth out as they bake.
- Reverse creaming ensures tenderness and a fine crumb. This method is especially helpful in gluten-free cake recipes because it minimizes overmixing and introduces air into the batter, helping it rise without collapsing.
Serving Ideas
This gluten-free lemon drizzle cake is perfect on its own or dressed up:
- Make it Brunch-Worthy – Add a dusting of powdered sugar and pair it with a side of Greek yogurt, lemon curd, and strawberry compote sauce for an elevated brunch option.
- With coconut whipped cream and fresh berries.
- Alongside an iced latte for brunch.
Storage Tips
Wrap leftovers in plastic wrap and store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5. For longer storage, freeze un-iced slices wrapped tightly in an airtight container for up to 3 months.
Recipe FAQs
Use the right ratio of fat and liquid. Milk and butter help, and airtight storage is key.
Yes! It tastes even better the next day as the flavors develop.
It may be underbaked or have too much liquid. Don’t open the oven too early.
No. Almond flour absorbs liquid differently and won’t give the same texture. If you’re looking for an almond flour-based dessert, try our almond flour peanut butter cookies or almond flour banana muffins.
Drizzle is typically a thin icing poured over a warm cake, while glaze can be thicker and more opaque.
This easy gluten-free lemon drizzle cake is one of our favorite gluten-free cakes to serve year-round. If you try it, don’t forget to leave a star rating and comment below! Share it with friends, pin it for later, and check out more gluten-free cake recipes while you’re here.
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If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
The Best Gluten-Free Lemon Drizzle Cake
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Ingredients
Gluten-Free Lemon Cake
- 2 cups (296g) all-purpose gluten-free flour with xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup (226g) unsalted butter softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3 Tablespoons (44ml) lemon juice
- 2 tablespoons lemon zest (2 lemons) zest before you juice
- 1/4 cup (59ml) milk room temperature
Lemon Drizzle
- 1 cup (125g) confectioners' sugar
- 2 tablespoons lemon juice
- 1 Tablespoon (14ml) heavy cream or milk
Instructions
- Preheat the oven to 350°F and spray a 1lb loaf tin nonstick spray. We like to cut a long rectangular piece of parchment paper and lay it in the center of the tin with overhang for easy removal when the cake is done. Set aside.
- Quickly mix together the dry ingredients, including the sugar, in a large bowl with a hand mixer or in the bowl of a stand mixer.
- Add the softened butter and mix on medium speed just until smooth and combined, 1-2 minutes. The mixture will be thick because it's only the butter and dry ingredients (Note 1 Reverse Creaming).
- In a separate medium bowl or 2-cup measuring cup, whisk together the wet ingredients including vanilla, eggs, milk, lemon zest, and lemon juice.
- With the mixer running on medium speed, slowly pour in the wet ingredients. The moisture and acid will overwhelm the batter and it will likely appear lumpy, this is ok. Continue to mix and it will come together. Finish by mixing oono high for 15-20 seconds until it reaches a smooth consistency. Be careful not to over-mix.
- Pour the cake batter into a prepared pan and spread evenly on top. Bake for 55-65 minutes. A toothpick inserted in the middle of the cake should come out with a few moist crumbs. It’s ready when the surface is golden brown and puffed with a deep crack down the center. Tent the cake with foil if the top is looking too brown before the center is cooked.
- Remove the gluten-free lemon cake from the oven and allow it to cool for approximately 30 minutes then use the parchment paper to remove it from the pan and finish cooling it on a wire rack.
- To make the icing, whisk all of the ingredients together in a small bowl. Place parchment paper under the cake and spoon the lemon icing on top of the cake.
Notes
- Note 1. Reverse creaming method. This is a method in which you mix the butter and dry ingredients first then slowly add the wet ingredients and eggs. It eliminates the concern of over-beating the batter and gives the cake a soft, velvety texture.
- Room temperature ingredients: adding cold ingredients to the softened butter will cause it to firm up, resulting in pockets of butter that melt while baking, which isn’t ideal.
- Storage: Wrap the cake tightly in plastic wrap and store it at room temperature for 3 days or in the fridge for up to 5 days.
- Freeze: wrap the entire cake, without the icing, in plastic wrap or foil. You can slice and wrap individual pieces of cake separately.
Video
Equipment
- 1 lb loaf tin
- Stand mixer or hand mixer
- Wire rack
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is absolutely delicious!! So easy to make too! Always looking for gluten and dairy free desserts and this one has been one of my faves! The lemon flavor is perfect!
Glad you like it, Mariah!
This recipe is spot on. The flavors are incredible and it reminds me of a great spring time/summer time breakfast. If you are on the fence about lemon being “too overpowering and bold”, have no worries. It’s a very fresh cake with sweetness to it. Easy to make, top notch! I’ll be baking this all summer!
Thanks Hannah!