Gluten-Free Lemon Drizzle Cake
A British-style lemon drizzle loaf: a buttery lemon sponge soaked while warm with a tangy lemon and sugar syrup that sets into a crisp, crackly top. Simple, bright and good with tea.
At a glance: This easy baking recipe yields 10 servings in about 2h 10m (20 min prep, 50 min cook). It uses 11 ingredients — including unsalted butter, granulated sugar, eggs — and walks through 7 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
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Cross-Contamination Warning for Gluten-Free Lemon Drizzle Cake: When preparing this baking recipe, flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Gluten-Free Notes for Gluten-Free Lemon Drizzle Cake: The lemon sponge uses a gluten-free all-purpose flour blend and xanthan gum instead of flour that contains gluten. Use baking powder and a flour blend labeled gluten-free.
Ingredients
Shop links on this page are for granulated sugar, for the cake, gluten-free all-purpose flour blend, xanthan gum. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.
Instructions
Tips & Notes
- Pour the drizzle over the lemon drizzle cake while it is still hot from the oven. The warm crumb soaks up the syrup, and the undissolved sugar sets into a crunchy top.
- Zest the lemons before juicing them, and beat the zest with the butter and sugar. The rubbing releases the lemon oils into the cake.
- Keep the lemon drizzle cake in an airtight container at room temperature for up to 3 days. It stays moist because of the syrup.
Common questions
How long does Gluten-Free Lemon Drizzle Cake take?
Gluten-Free Lemon Drizzle Cake takes about 2 hours 10 minutes, including resting time: 20 minutes to prep and 50 minutes to cook, for 10 servings.
What should I check before making Gluten-Free Lemon Drizzle Cake with celiac disease?
Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.
What cross-contamination risk is specific to Gluten-Free Lemon Drizzle Cake?
Check unsalted butter, softened, granulated sugar, for the cake, eggs, at room temperature before they go into Gluten-Free Lemon Drizzle Cake. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Which gluten-free swaps does Gluten-Free Lemon Drizzle Cake use?
Gluten-Free Lemon Drizzle Cake relies on a gluten-free all-purpose flour blend, xanthan gum. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.
How should leftover Gluten-Free Lemon Drizzle Cake be stored?
Keep the lemon drizzle cake in an airtight container at room temperature for up to 3 days. It stays moist because of the syrup.
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