Gluten Free Lemon Drizzle Cake

27th March 2020
Blog post

Can’t go wrong with a gluten free lemon drizzle, right?! It’s actually a super easy cake to make – just make a basic sponge with some added lemon zest. When it comes out of the oven, poke some holes in it with a knife/fork and pour over a sweet lemony syrup!

gluten free lemon drizzle cake

Tip: You actually don’t want the cake to be too deep, so that each slice has lotssss of that syrup!!

gluten free lemon drizzle cake

Gluten Free Lemon Drizzle Ingredients

Here’s all the ingredients you need!

Did you know that lots of spreads actually don’t contain dairy?! This one is a may contain, but that’s ok for me as I’m only dairy intolerant. If you need a totally dairy free version, opt for ‘Flora Dairy Free’ (link to see the tub on Tescos website here – not an ad, just thought it might be useful!).

Want to add fruit?

If you’d like to add any other fruit (raspberries or blueberries are so good here!), this is what you need to do:

*Coat the fruit in lots of flour (This stops the fruit sinking to the bottom of your cake).

*Make the cake mix as per the instructions below, but before you pour the mix into a tin, fold in the fruit.

My Lemon Drizzle

This is perfect for a 23cm (9 inch) round cake tin. If you’d like to use a smaller loaf tin instead, make the ingredients 3 eggs and 175g of butter, sugar and flour. You can use roughly the same amount of lemon!
Prep Time10 minutes
Cook Time40 minutes
Servings: 1 x 23cm cake
Course: Dessert
Cuisine: english
Keyword: gluten free baking, gluten free cake, gluten free lemon drizzle, lemon drizzle


  • 5 eggs
  • 290 grams Self Raising flour - Or same of plain flour + 4 tsp baking powder
  • 290 grams Spread - I use flora original or dairy free
  • 290 grams Caster sugar
  • Zest of 1 Lemon


  • Juice from 1 lemon
  • 75 grams Icing/caster/granulated sugar - My preference is icing but all will work!


  • Preheat your oven to 180oC (fan).
  • Line your traybake tin/loaf tin/whatever you’re using with baking paper.
  • In a large bowl, whisk together the butter & sugar until fully combined.
    >You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 2 mins.
  • Crack all the eggs into a separate bowl & beat together.
  • Add the beaten eggs, flour and zest of 1 lemon (just grate the skin off the lemon – doesn’t matter what size pieces you grate off) to the butter/sugar and whisk together until JUST combined (20-30seconds).
  • Pour into your tin. Bake for approx 40mins.
    >You’re looking for it to be firm on top but springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean!
  • Poke 10-20 holes into the cake (using a knife or fork is fine).

The Drizzle

  • If you’re using icing sugar, just mix it together with the lemon juice.
    If you’re using any other type of sugar, place into a pan with the lemon juice, heat over a low temperature until the sugar has dissolved.
    Pour over the cake whilst it’s still warm.
  • Eat!!!
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