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Gluten-free lemon drizzle cake recipe

Gluten-free lemon drizzle cake recipe

206 ratings

Make this gluten-free lemon drizzle cake recipe (made using gluten-free flour and ground almonds), studded with poppyseeds and finished with a drizzle of tangy lemon icing, for an easy afternoon tea bake. See method

  • Serves 8
  • 15 mins to prepare and 45 mins to cook
  • 433 calories / serving
  • Freezable
  • Vegetarian
  • Gluten-free


  • 150g plain gluten-free flour
  • 2 tsp baking powder
  • 50g ground almonds
  • ½ tsp xanthan gum
  • 150g granulated sugar
  • 175g butter, softened, cut into cubes
  • 2 lemons, zested and juiced
  • 3 eggs
  • 90ml milk
  • 100g icing sugar

Each serving contains

  • Energy

  • Fat

    24g 35%
  • Saturates

    12g 59%
  • Sugars

    34g 38%
  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 50.2g Protein 5.5g Fibre 0.4g


  1. Preheat the oven to gas 6, 180°C, fan 160°C. Grease and line a 1kg (2lb) loaf tin with greaseproof paper.
  2. Sieve the flour and baking powder into a large bowl and mix in the ground almonds and xanthan gum and granulated sugar. Mix in the butter and work the butter into the dry ingredients until the mixture resembles very fine breadcrumbs.
  3. Add the lemon zest, eggs, milk and juice of 1 lemon. Mix well until everything is smooth. Pour the cake mixture into the prepared tin and bake for 45-50 mins until well risen and cooked through, testing with a skewer – it should come out clean.
  4. Allow the cake to cool in the tin for 5 mins then turn out onto a wire rack to cool completely.
  5. Meanwhile, sieve the icing sugar into a small bowl and add the remaining lemon juice. Drizzle over the cake and serve in slices.

See more Gluten-free bakes

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