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.

4 slices of gluten-free lemon drizzle cake on parchment paper

Ingredients You’ll Need

gluten-free lemon cake ingredients on a countertop
  • 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.
lemon drizzle icing ingredients on a countertop
  • 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.
fork cutting into a piece of gluten-free lemon drizzle cake

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.

how to reverse cream lemon cake

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.

lemon juice, eggs, milk, and vanilla in a mixing bowl

Step 3: In another bowl, whisk the eggs, vanilla, lemon zest, fresh lemon juice, and milk.

gluten-free lemon cake batter in a mixing bowl

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.

how to make gluten-free lemon drizzle cake

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.

drizzling icing on top of gluten-free lemon loaf cake

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.
a piece of gluten-free lemon drizzle cake leaning against the loaf

Serving Ideas

This gluten-free lemon drizzle cake is perfect on its own or dressed up:

a bite taken out of a piece of gluten-free lemon drizzle cake

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

How do you keep gluten-free cake moist?

Use the right ratio of fat and liquid. Milk and butter help, and airtight storage is key.

Can I make this ahead of time?

Yes! It tastes even better the next day as the flavors develop.

Why did my cake sink in the middle?

It may be underbaked or have too much liquid. Don’t open the oven too early.

Can I use almond flour instead of gluten-free flour?

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.

What’s the difference between lemon drizzle and lemon glaze?

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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5 from 5 votes

The Best Gluten-Free Lemon Drizzle Cake

Prep: 15 minutes
Cook: 1 hour
Cool: 30 minutes
Total: 1 hour 45 minutes
This Gluten-Free Lemon Drizzle Cake is tender, buttery, and bursting with bright citrus flavor. A zesty glaze on top adds just the right sweet-tart finish. It’s so easy to make and tastes so good, no one will believe it’s gluten-free!

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Servings: 10 servings

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.
Last step! If you make this, please leave a review letting us know how it was!

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

Serving: 1slice | Calories: 423kcal | Carbohydrates: 58.1g | Protein: 4g | Fat: 20.1g | Cholesterol: 105.6mg | Sodium: 91mg | Fiber: 1g | Sugar: 32.4g | Vitamin A: 182.5IU | Vitamin C: 4.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 5 votes (4 ratings without comment)

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4 Comments

  1. Mariah says:

    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!

    1. Molly Thompson says:

      Glad you like it, Mariah!

  2. Hannah says:

    5 stars
    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!

    1. Molly Thompson says:

      Thanks Hannah!