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Gluten Free Lemon Drizzle

about 8 - 10 slices
Easy
90 minutes
Bake a classic, zesty lemon drizzle cake. But one that gluten intolerant friends and family can eat. That’s our tasty gluten free recipe.
Gluten free flour, ground almonds, lemon juice and our Sicilian lemon extract. You won’t need to sacrifice on taste or texture when baking this scrumptious Gluten Free Lemon Drizzle cake.
Recipe Ingredients
How to Prepare
Tips
For a dairy free loaf replace the butter with dairy free margarine.
Tips
Why not add 15g of poppyseeds to your cake for a zesty lemon and poppyseed loaf.
Tips
This cake will keep for about 5 days, kept in an airtight container at room temperature.
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Recipe Ingredients

For the Cake
175 gUnsalted butter (softened)
175 gCaster Sugar
3Large Eggs (beaten)
150 gGluten Free Plain Flour
10 gDr. Oetker Baking Powder (2 tsp)
100 gGround Almonds
10 mlDr. Oetker Sicilian Lemon Extract (2 tsp)
1Lemon Zest
For the Drizzle
2Lemon Juice
50 gCaster Sugar
To Decorate
75 gIcing Sugar
15 mlWater (1 tbsp)
1Lemon Zest

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Picture - Dr. Oetker Baking Powder (2 tsp)
Picture - Dr. Oetker Sicilian Lemon Extract (2 tsp)
1

For the Sponge

First things first, preheat your oven to 180°C/160°C fan/ gas mark 4. Grease a 900g (2lb) loaf tin. Pop the butter and sugar into a large bowl and beat together until pale and fluffy. Now, gradually beat in the eggs until your mixture is smooth.

2

Next up, sift in the flour and Baking Powder and add the ground almonds, Lemon Extract and lemon zest. Gently mix all of the ingredients together until well combined.

3

Pour into your prepared baking tin and smooth the top. Pop in the oven to bake for 50-55 minutes until your cake has risen and is golden. To test your cake is baked all the way through, pop a skewer into the centre and it should come out clean. 

4

For the Drizzle

Whilst your cake is baking, make the drizzle; mix together the lemon juice and caster sugar and set aside. Once your cake is baked skewer the cake a few times and pour of your lemony drizzle and allow to soak into the sponge. Leave your cake to cool in the tin. 

5

To Decorate

Once your cake is cooled, it’s time to decorate! Mix the icing sugar and water together in a bowl to make a smooth pourable icing. Using a spoon drizzle over the top of your lemon drizzle loaf. 

6

Finish with a sprinkling of lemon zest! Your lovely lemon drizzle loaf is now ready to tuck into and enjoy!

Tips

  • For a dairy free loaf replace the butter with dairy free margarine.
  • Why not add 15g of poppyseeds to your cake for a zesty lemon and poppyseed loaf.
  • This cake will keep for about 5 days, kept in an airtight container at room temperature.