Gluten-free lemon drizzle cake recipe

99 ratings Rate
  • Serves 10
  • 10 mins to prepare and 45 mins to cook, 20 mins to cool
  • 289 calories / serving
  • Freezable
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan

Heat the oven to 180C/350F/Gas Mark 4.

Beat the butter or spread with the sugar in an electric mixer for 3-5 minutes or until it is light and fluffy. Grate the rind from the lemon. One at a time lightly beat in the eggs with a tablespoon of flour then fold in the rest of the flour along with the lemon rind, the poppy seeds and the juice of ½ a lemon. Line an 18cm/7inch loaf tin with oiled nonstick baking paper. Spoon the mixture into the tin and tap the cake tin gently a few times on the counter top to flatten out the top.

Bake for 45 minutes or until a skewer comes out clean. Remove from the oven, allow to cool for a few minutes and then remove from the tin onto a rack and allow to cool completely. When the cake is cold, put the icing sugar in a small bowl and stir in up to 5 tsp of lemon juice - you want the icing to be quite thick but spreadable. Spoon it onto the top of the cake and then smooth it out with a spatula dipped in hot water, allowing the drips to run down the side of the cake.

Leave icing to set before cutting.

Freezing and defrosting guidelines

Bake according to the recipe but stop before adding decoration or icing. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. 

If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.

See more Gluten-free recipes

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 170g (6oz) butter or dairy-free spread
  • 170g (6oz) caster sugar
  • 2 large eggs
  • 170g (6oz) Doves Farm gluten and wheat-free white self-raising flour blend, sieved
  • 1-2 lemons, depending on size
  • 1tbsp poppy seeds
  • 2 gently heaped tbsp icing sugar
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 1211kj 289kcal 14%
  • Fat 16.4g 23%
  • Saturates 8.9g 45%
  • Sugars 20.9g 23%
  • Salt 0.1g 1%

of the reference intake
Carbohydrate 36.2g Protein 3g Fibre 0.4g

Convert

Suggested tips & skills

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.