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two pieces of gluten-free lemon drizzle cake on parchment paper

The Best Gluten-Free Lemon Drizzle Cake

5 from 5 votes
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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Prep Time15 minutes
Cook Time1 hour
Cool30 minutes
Total Time1 hour 45 minutes
Servings: 10 servings
Author: Molly Thompson

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.

Recipe Equipment

1 lb loaf tin
Stand mixer or hand mixer
Wire rack

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.

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
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