Gluten-free lemon drizzle cake recipe

Gluten-free lemon drizzle cake recipe

145 ratings

Don't miss out on your favourite bakes with this easy gluten-free lemon drizzle cake recipe with poppy seeds. Ready in under 1 hour with just a handful of ingredients, it's a great last minute gluten-free cake for parties and afternoon teas. Drizzle with zesty icing and enjoy. See method

  • Serves 10
  • 10 mins to prepare and 45 mins to cook, 20 mins to cool
  • 289 calories / serving
  • Freezable

Ingredients

  • 170g butter or dairy-free spread, if you want the cake to be dairy free
  • 170g caster sugar
  • 2 large eggs
  • 170g Doves Farm gluten and wheat-free white self-raising flour blend, sieved
  • 1-2 lemons
  • 1 tbsp poppy seeds
  • 2 heaped tbsp icing sugar

Each serving contains

  • Energy

    1210kj
    289kcal
    14%
  • Fat

    16g 23%
  • Saturates

    9g 45%
  • Sugars

    21g 23%
  • Salt

    0.1g 1%

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

Method

  1. Heat the oven to gas mark 4, 180°C, fan 160°C.
  2. 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 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.
  3. 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.
  4. 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.

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