This Gluten-Free Lemon Drizzle Cake is soft, buttery, and bursting with fresh lemon flavor. A zesty citrus glaze drizzled over the top of the cake adds the perfect sweet-tart finish. It’s easy to make, naturally gluten-free, and so delicious that no one will guess it’s gluten-free!
Can’t get enough lemon? Try these gluten-free lemon bars or add some lemon zest to this fan-favorite gluten-free angel food cake.
Table of Contents
Ingredients You’ll Need
Gluten-Free Lemon Cake
- Gluten-Free Flour Blend – Choose a blend that contains xanthan gum for structure (Bob’s Red Mill GF Flour is my go-to). Why does xanthan gum matter? The Celiac Disease Foundation explains.
- Baking Powder – Ensures a good rise. Replace every 6 months for best results.
- Salt – Enhances flavors and balances sweetness.
- Sugar – White sugar creates a lighter yellow cake, but light brown sugar works too.
- Eggs – Room temperature eggs mix better and help with structure.
- Lemons – We use both zest and juice for the best lemon flavor.
- Milk – Adds moisture for a soft, tender crumb.
Sweet Lemon Drizzle
- Confectioners’ Sugar – Also known as powdered sugar or icing sugar.
- Lemon Juice – The key to that bright citrus flavor.
- Heavy Cream – Adds a creamy, white color to the glaze. (Optional, but recommended!).
For exact ingredient amounts and instructions, see the recipe card below.
Recommended Tools
- Here is some of the standard equipment we use for this cake and the majority of our gluten-free desserts. This section contains affiliate links.
- Large mixing bowl or glass measuring cup to mix the wet ingredients
- A hand mixer or stand mixer fitted with a paddle attachment to beat the cake batter.
- A wire rack for cooling the cake.
- A standard cake tin (we used a 1 lb loaf tin)
Step-by-Step Instructions
Step 1: Preheat your oven to 350°F (177°C). Spray a 1 lb loaf tin with nonstick spray. For easy removal, cut a long piece of parchment paper and lay it in the center of the pan with an overhang on both sides.
Step 2: In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar. Using a handheld mixer or stand mixer, mix on low speed to combine. Add the softened butter to the dry ingredients and mix on medium speed for 1-2 minutes until the mixture is crumbly but well combined. This reverse creaming method helps create a soft, velvety texture (King Arthur Baking explains why)
Step 3: In a medium bowl or measuring cup, whisk together the large eggs, vanilla extract, lemon zest, fresh lemon juice, and milk until smooth.
Step 4: With the mixer running on medium speed, slowly pour the wet ingredients into the dry ingredients. The batter may look lumpy at first, but keep mixing—it will come together! Increase the mixer speed to high and beat for 15-20 seconds until the batter is mostly smooth. Avoid overmixing—gluten-free batters don’t need excessive mixing!
Step 5: Spread the batter evenly into the prepared pan. Bake for 55-65 minutes, or until a toothpick inserted into the middle of the cake comes out with a few moist crumbs. If the top browns too quickly, tent the cake with foil halfway through baking. Let the cake cool in the pan for 30 minutes. Then, use the parchment paper overhang to lift it out of the pan and place it on a wire cooling rack to cool completely before icing.
Step 6: In a small bowl, make the lemon icing by whisking together confectioners’ sugar, lemon juice, and heavy cream (or milk) until smooth. Place parchment paper under the cake (to catch drips), then spoon or drizzle the lemon icing over the top. Let it set for a few minutes before slicing.
Expert Tips for Success
- Use quality butter – It enhances flavor and gives a golden color.
- Don’t skip reverse creaming – It’s the secret to tender gluten-free cakes!
- Use room temp ingredients – Cold butter and eggs can affect texture.
Serving Ideas
This gluten-free lemon drizzle cake is perfect for any occasion! Serve it at room temperature with fresh berries and an iced caramel latte. Or give these ideas a try:
- 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.
- Dressed Up for Dessert – Drizzle with extra lemon glaze and serve with a dollop of whipped cream or dairy-free coconut whipped topping.
- Ice Cream Pairing – For a decadent dessert, serve with a scoop of vanilla bean, lemon, or coconut ice cream.
Storage Tips
Wrap the leftover cake tightly in plastic wrap and store it at room temperature for 3 days or in the fridge for up to 5 days.
To freeze, wrap the entire cake, without the icing, in plastic wrap or foil. You can slice and wrap individual pieces of cake separately.
Recipe FAQs
Moisture is key in gluten-free baking! This cake uses milk and butter to keep it rich and soft. Store leftovers tightly wrapped to prevent drying. Make sure you have the right ratios of fat and liquid to gluten-free flour.
Adding an acid, an extra egg, or 25% more leavening agents can help a gluten-free cake rise. Beating the cake well to introduce air also helps (reverse creaming is great). This recipe calls for 3 eggs and a good amount of lemon juice so we have the rising bases covered.
Yes! In fact, this cake tastes even better the next day as the flavors develop.
A sunken cake is usually due to underbaking or too much liquid. Be sure to:
-Bake fully (check with a toothpick).
-Measure liquids accurately.
-Avoid opening the oven door too soon!
Because of the lemon juice and milk, the wet ingredients can cause the batter to look slightly lumpy when mixed. This is normal! The lumps will smooth out as the cake bakes, and the texture will turn out soft and tender.
No, almond flour is not a 1:1 swap for gluten-free flour. It absorbs liquid differently and will make the cake dense and undercooked. If you want an almond flour cake, try a recipe designed for it (King Arthur Baking explains why).
More Gluten-Free Dessert Recipes
Gluten-Free Desserts
Gluten-Free Banana Cake with Cream Cheese Frosting
Gluten-Free Desserts
Gluten-Free Lemon Bars with Shortbread Crust
Dessert
Gluten-Free Angel Food Cake
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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!